Korean Sesame Seed Cookies
Delight in the nutty, aromatic charm of Korean Sesame Seed Cookies, a delightful treat blending traditional flavors with simple modern baking techniques. These crispy, buttery cookies are infused with the fragrant richness of toasted sesame seeds and a hint of sesame oil, creating a perfect balance of sweet and savory flavors. With a light and tender crumb, they’re incredibly easy to whip up in just 15 minutes of prep time, making them an ideal go-to for any occasion. Whether you’re enjoying them alongside a steaming cup of tea or gifting a homemade batch to a loved one, these cookies are a delicious nod to Korean culinary tradition. Plus, they store beautifully, staying fresh for up to a week, so you can savor their nutty goodness whenever the craving strikes!
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Recipe Information
Ingredients
- 180 grams All-purpose flour
- 60 grams Toasted sesame seeds (white or a mix of white and black)
- 110 grams Unsalted butter, softened
- 100 grams Granulated sugar
- 1 Large egg
- 1 tablespoon Sesame oil
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.
Add the egg, sesame oil, and vanilla extract to the butter mixture, and mix until fully combined.
Gradually add the dry ingredients to the wet ingredients and mix until a smooth dough forms.
Fold in the toasted sesame seeds until evenly distributed throughout the dough.
Scoop rounded teaspoons of dough and roll them into balls. Place them on the prepared baking sheets, spacing them at least 2 inches apart.
Gently press each ball of dough with your hand or the bottom of a glass to flatten it slightly.
Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies with tea or coffee, or store them in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
1812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.6 g | 188% | |
| Saturated Fat | 65.6 g | 328% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 1724 mg | 75% | |
| Total Carbohydrate | 120.2 g | 44% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 101.4 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 429 mg | 33% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 281 mg | 6% | |
*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.
