Honey Sesame Snaps are a crisp cookie that are good to keep on hand. Did I just say that? Seriously, I just finished off four of these cookies. So delicious!
Unusually delicious
I like Honey Sesame Snaps because they are an unusual cookie with a sweet and salty taste. I get a little bored with chocolate chip cookies, don’t you? Honestly, I would turn down a chocolate chip cookie, but you know what I mean. Being creative means being creative! Change up the settings of your cookie machine!
The chilling time on this recipe might seem a little too long and fussy. However, consider making this recipe in stages. Mix up the dough at night and then it’s ready for the next day. Or, consider freezing the dough and get back to it later. Sometimes I don’t have time to make a full recipe, so I make things in stages. Right now, I am curing olives that won’t be ready for 3 months. Whew! Talk about stages!
Once you have the dough balls shaped and rolled in toasted sesame seeds, that is another level of prep. If you have a neighbor you want to share cookies with, consider the gift of scratch made cookie dough! Popping the prepared and shaped cookies makes life easier in the future.
Plus, if you only want a few fresh cookies at a time, preparing Honey Sesame Snaps in stages makes sense. Just bake however many you want! I hear toaster ovens are good for a couple of cookies, so I need to try that out.
We have so much honey here at the ranch, I expect I will be making Honey Sesame Snaps more often. These cookies ship well, so I sent a batch to my son in Austin. The delicious flavor of Texas honey is so enjoyable and is especially delightful when you can share!
Honey Sesame Snaps are my new favorites
- Prep Time: 4-24 hrs
- Cook Time: 15 minutes
- Total Time: 0 hours
- Yield: 24 cookies 1x
Ingredients
1 ½ cups all-purpose flour (187.5g)
½ tsp baking soda (3g)
¼ tsp. baking powder (2g)
1 tsp. salt (4g)
8 tbsp. unsalted butter, room temperature and softened (115g)
1/3 cup honey (115g)
½ cup brown sugar (100g)
½ cup white granulated sugar (100g)
1 large egg
1 tsp. vanilla (5g)
6 tbsp. sesame seeds (60g)
Instructions
In a medium sized bowl, sift together flour, baking soda, baking powder and salt. Set aside.
In a large bowl, stir together the butter, honey and sugars until smooth. Stir in the egg and vanilla, combining well. Fold in the flour mixture blending well.
Place the cookie dough in a smaller clean bowl or in a piece of parchment paper and chill in the refrigerator for at least 4 hours or overnight.
Meanwhile, add the sesame seeds to a small skillet. Heat and stir gently over medium heat until the seeds begin to pop. Once the sesame seeds are lightly toasted and fragrant, remove from the heat. Pour onto a shallow plate top cool.
Remove the cookie dough from the refrigerator and divide into 1oz/28g balls.* Roll each ball completely in the toasted sesame seeds. Place the prepared cookie balls in a clean tray lined with parchment paper and chill for 1 hour.
Heat your oven to 350°F (176°C). Place the cookie balls on a parchment lined baking sheet, making sure that the cookies have at least 2″ (5cm)* of space on all sides. (Cookies spread out while baking.) Bake the cookies for 12-15 minutes until golden brown. Remove to a wire cooling rack and cool completely. Store in an air-tight container.
Notes
*For smaller cookies make .5oz/14g dough balls.
Leave a Reply