Chinese Sesame Seed Cookies
Delight in the nutty, aromatic crunch of Chinese Sesame Seed Cookies, a classic treat that’s perfect for tea time or festive celebrations. These golden cookies combine a soft-baked dough enriched with sesame oil for a distinctively rich flavor, then are generously coated in white sesame seeds for a beautifully crisp exterior. With a tender, melt-in-your-mouth texture and just the right touch of sweetness, these cookies are as simple to make as they are satisfying to eat. Ready in under 30 minutes, this recipe uses pantry staples like flour, butter, and sugar, making it both easy and convenient for quick baking. Pair these fragrant cookies with a warm cup of tea or include them in holiday cookie spreads to impress your guests with their elegant appearance and irresistible taste.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 100 grams Sugar
- 125 grams Butter
- 1 large Egg
- 1 tablespoon Sesame oil
- 1 teaspoon Baking soda
- 0.25 teaspoons Salt
- 50 grams White sesame seeds
- 2 tablespoons Water
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream the butter and sugar together until light and fluffy. Use a hand mixer or stand mixer for best results.
Add the egg and sesame oil to the butter-sugar mixture, and mix until well incorporated.
In a separate bowl, sift together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients into the wet mixture, mixing until a soft dough forms.
Divide the dough into 24 equal portions and roll each portion into a small ball.
In a small bowl, mix the water with a tablespoon of sesame oil. Lightly brush each dough ball with this mixture.
Spread the sesame seeds on a plate. Roll the brushed dough balls in the sesame seeds until they are fully coated.
Gently flatten each ball with your palm into a round disc and place them on the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 12-15 minutes, or until the cookies are lightly golden brown on the edges.
Remove the baking sheets from the oven and let the cookies cool for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container for up to a week. Enjoy them with tea or on their own as a delightful snack!
Nutrition Facts
Calories |
1820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1970 mg | 86% | |
| Total Carbohydrate | 302.6 g | 110% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 100.6 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 550 mg | 42% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 575 mg | 12% | |
*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.
