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Sesame Honey Cookies

Sesame honey cookies made with black sesame seeds for a bold roasted flavor and black-speckled coating. Tahini, honey, and brown sugar form a tender dough that bakes into golden-tan cookies with crisp edges.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 0.5 cup tahini
  • 0.25 cup honey
  • 0.25 cup brown sugar
  • 1 egg
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 1 tsp vanilla extract
  • 0.25 cup black sesame seeds
  • 1 tbsp white sesame seeds

Equipment

  • 1 sheet pan

Method
 

Bake setup
  1. Preheat oven to 350°F and line a sheet pan with parchment for easy release.
Make the dough
  1. Mix tahini, honey, brown sugar, egg, and vanilla until smooth.
  2. Stir in flour, baking soda, and salt until a soft dough forms.
Coat and shape
  1. Roll dough into 1-inch balls, then roll in the black-and-white sesame seed mixture to coat.
  2. Place balls on the sheet pan and flatten slightly so they bake evenly.
Bake and cool
  1. Bake at 350°F for 10-12 minutes until the edges turn golden.
  2. Cool cookies on the pan for 5 minutes before moving or serving.

Notes

Pro tip: use black sesame seeds for most of the coating so you get that roasted, slightly bitter sesame flavor and dark speckling against the golden-tan dough. Store in an airtight container at room temperature for up to 5 days; freeze baked cookies up to 2 months. For a dietary swap, you can use egg alternative only if it’s a straight 1:1 replacement meant for baking (texture may vary).