Antonis Achilleos
Hands-On Time
20 Mins
Total Time
50 Mins
26 cookies

A combination of granulated sugar and brown sugar is the key to the chewy center of these beautiful, sesame-flecked cookies. One simple way to add intense flavor to any dough is through a citrus zest and a spice. Here, orange zest and cardamom result in fragrant floral notes. If you love the recipe and want to give it your own spin on a second batch, grapefruit zest and ground ginger would marry well, as would lime with ground turmeric. Shopping tip: some grocery stores sell sesame seeds in the bulk section. Buying them here—rather than in jars—can be more affordable.

How to Make It

Step 1

Preheat oven to 350°F. Spread sesame seeds in a single layer on a baking sheet. Bake until fragrant and toasted, 10 to 12 minutes, stirring after 8 minutes. Cool 10 minutes on baking sheet.

Step 2

Beat together butter, both sugars, and orange zest with an electric mixer on medium speed until light and fluffy, 3 to 5 minutes.

Step 3

Add egg and vanilla, beating on medium speed until combined.

Step 4

Whisk together flour, cardamom, baking soda, and salt in a bowl. Gradually add flour mixture to butter mixture with mixer running on low speed. Fold in ¾ cup of the toasted sesame seeds.

Step 5

Shape dough into 26 balls (about 1 tablespoon each). Roll balls in remaining ½ cup sesame seeds, and place 2 inches apart on a baking sheet lined with parchment paper.

Step 6

Bake until fragrant and golden around edges, 10 to 11 minutes. Let cool on a wire rack 10 minutes before transferring to a plate.

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