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.
1¼ cups sesame seeds
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup packed light brown sugar
1 tablespoon orange zest (from 1 orange)
1 large egg
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1 teaspoon ground cardamom
1 teaspoon baking soda
½ teaspoon kosher salt
Sat fat 5.51g
How to Make It
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.
Beat together butter, both sugars, and orange zest with an electric mixer on medium speed until light and fluffy, 3 to 5 minutes.
Add egg and vanilla, beating on medium speed until combined.
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.
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.
Bake until fragrant and golden around edges, 10 to 11 minutes. Let cool on a wire rack 10 minutes before transferring to a plate.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.