Easy Chewy Sesame Honey Cookies (Printable)

Soft honey-kissed cookies with toasted sesame crunch, ready in under 30 minutes.

# What You Need:

→ Dry Ingredients

01 - 1½ cups all-purpose flour
02 - ½ teaspoon baking soda
03 - ¼ teaspoon fine sea salt

→ Wet Ingredients

04 - ½ cup unsalted butter, softened
05 - ⅔ cup honey
06 - ½ cup light brown sugar, packed
07 - 1 large egg
08 - 1 teaspoon pure vanilla extract

→ Add-ins

09 - ⅔ cup toasted sesame seeds

# How To Make It:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
03 - In a large bowl, cream the butter, honey, and brown sugar until light and fluffy.
04 - Beat in the egg and vanilla extract until well combined.
05 - Gradually mix in the dry ingredients until just incorporated.
06 - Fold in the toasted sesame seeds.
07 - Scoop tablespoonfuls of dough and roll into balls. If desired, roll each ball in extra sesame seeds for a crunchy exterior.
08 - Place cookies 2 inches apart on prepared baking sheets.
09 - Bake for 10–12 minutes, until the edges are golden but the centers are still soft.
10 - Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • The honey gives these cookies a natural sweetness that tastes deeper and more complex than regular sugar cookies
  • They stay perfectly chewy for days, making them ideal for busy weeknight dessert cravings
  • The sesame coating creates this restaurant quality texture that makes people think you spent hours on them
02 -
  • Honey varies in thickness, so if your dough feels too sticky, chill it for 15 minutes before scooping
  • These cookies continue cooking on the hot baking sheet, so removing them when they look slightly underdone is the secret to perfect chewiness
  • Toasting sesame seeds in a dry pan over medium heat for 3 to 4 minutes until fragrant completely transforms their flavor
03 -
  • Room temperature ingredients incorporate more easily, so take everything out of the fridge at least 30 minutes before baking
  • Weighing your honey by grams instead of measuring by volume gives much more consistent results every time

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