These sesame seed cookies are buttery, crisp, and full of nutty sesame flavor, with a delicate, crumbly texture. A little vanilla rounds out the sweetness, making them a lovely cookie to serve with coffee or tea.

The dough comes together with a mixer and a spatula, then goes straight onto the baking sheets in small spoonfuls. Leave room between the cookies: they spread as they bake.

Sesame Seed Cookies

Yield: About 50 small cookies
Bake time: 12–15 minutes per batch
Oven temperature: 355°F (180°C)

Ingredients

• About 1¾ cups sesame seeds (250 g)
• 1½ cups all-purpose flour, spooned and leveled (180 g)
• 1 cup plus 3 tablespoons plus 1 teaspoon granulated sugar (240 g)
• 7 tablespoons butter, softened (100 g)
• 2 eggs
• 2½ teaspoons vanilla sugar (10 g)
• 2 teaspoons baking powder

How to Make Sesame Seed Cookies

1. Soften the butter and prepare the oven. Take the butter out of the refrigerator ahead of time so it becomes soft. Preheat the oven to 355°F (180°C) and line baking sheets with parchment paper.
2. Cream the butter and sugars. Beat the softened butter, granulated sugar, and vanilla sugar until pale and fluffy.
3. Add the eggs. Beat in the eggs one at a time, mixing well after each addition.
4. Mix in the dry ingredients. In a separate bowl, combine the flour and baking powder. Gradually add them to the butter-and-egg mixture, folding with a spatula just until combined.
5. Fold in the sesame seeds. Gently stir until the seeds are evenly distributed throughout the dough.
6. Portion the cookies. Use a teaspoon to drop small portions of dough onto the prepared baking sheets, leaving about 1½ inches (3–4 cm) between portions to allow for spreading.
7. Bake. Bake for 12–15 minutes, until golden. Watch closely near the end of baking, as small cookies can brown quickly.
8. Cool. Let the cookies firm up on the baking sheet before carefully transferring them to a wire rack to cool completely.

Tips for the Best Texture

• Use softened butter rather than melted butter so you can cream it properly with the sugars.
• Keep the portions similar in size so the cookies bake evenly. The yield will vary with the size of each spoonful.
• Let the cookies cool before handling them too much; their delicate, crumbly texture makes them fragile while warm.

Storing Sesame Seed Cookies

Once completely cool, store the cookies in a tightly closed container. Avoid sealing them while warm, as trapped steam can soften their crisp texture.