Chinese Sesame Cookies
Delight your taste buds with these crisp and fragrant Chinese Sesame Cookies, a timeless treat perfect for any occasion. Featuring a harmonious blend of nutty black and white sesame seeds, these cookies boast a golden, buttery base enhanced by the subtle earthiness of sesame oil. The dough is easy to prepare and rolled in a beautiful sesame seed coating, adding both crunch and visual appeal. With just 20 minutes of prep time and a short bake, these bite-sized gems come together effortlessly, making them ideal for celebrations, tea time, or gifting. Each batch yields 24 cookies packed with flavor and tradition—perfect for satisfying your sweet and savory cravings!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 240 grams all-purpose flour
- 120 grams granulated sugar
- 120 grams unsalted butter
- 1 large egg
- 2 tablespoons sesame oil
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 3 tablespoons black sesame seeds
- 3 tablespoons white sesame seeds
Instructions
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
In a medium mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. This should take about 2–3 minutes with an electric mixer.
Add the egg and sesame oil to the butter-sugar mixture. Beat until fully combined and smooth.
Gradually add the dry flour mixture to the wet ingredients. Mix until a soft, slightly crumbly dough forms, but avoid overmixing.
Divide the dough into small, even balls (about 1 tablespoon of dough each). Use your hands to roll them into smooth rounds.
Mix the black and white sesame seeds in a small bowl. Gently roll each dough ball into the sesame seed mixture, ensuring an even coating on all sides.
Place the coated cookie dough balls onto the prepared baking sheet, leaving about 2 inches of space between each.
Flatten each dough ball slightly with the palm of your hand or the bottom of a glass to create a disc shape.
Bake the cookies in the preheated oven for 12–15 minutes, or until the edges become golden brown.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
2766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.1 g | 205% | |
| Saturated Fat | 68.1 g | 340% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 1695 mg | 74% | |
| Total Carbohydrate | 318.3 g | 116% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 120.6 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 592 mg | 46% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 409 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
