Korean Sesame Seed Cookies
Delight in the nutty, aromatic charm of Korean Sesame Seed Cookies, a delightful treat blending traditional flavors with simple modern baking techniques. These crispy, buttery cookies are infused with the fragrant richness of toasted sesame seeds and a hint of sesame oil, creating a perfect balance of sweet and savory flavors. With a light and tender crumb, they’re incredibly easy to whip up in just 15 minutes of prep time, making them an ideal go-to for any occasion. Whether you’re enjoying them alongside a steaming cup of tea or gifting a homemade batch to a loved one, these cookies are a delicious nod to Korean culinary tradition. Plus, they store beautifully, staying fresh for up to a week, so you can savor their nutty goodness whenever the craving strikes!
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Ingredients
- 180 grams All-purpose flour
- 60 grams Toasted sesame seeds (white or a mix of white and black)
- 110 grams Unsalted butter, softened
- 100 grams Granulated sugar
- 1 Large egg
- 1 tablespoon Sesame oil
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
Directions
Step 1
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
Step 2
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3
In a large mixing bowl, use an electric mixer to cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.
Step 4
Add the egg, sesame oil, and vanilla extract to the butter mixture, and mix until fully combined.
Step 5
Gradually add the dry ingredients to the wet ingredients and mix until a smooth dough forms.
Step 6
Fold in the toasted sesame seeds until evenly distributed throughout the dough.
Step 7
Scoop rounded teaspoons of dough and roll them into balls. Place them on the prepared baking sheets, spacing them at least 2 inches apart.
Step 8
Gently press each ball of dough with your hand or the bottom of a glass to flatten it slightly.
Step 9
Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden.
Step 10
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 11
Serve the cookies with tea or coffee, or store them in an airtight container at room temperature for up to a week.
Nutrition Facts
| Serving size | (345.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1812.0 |
| Total Fat 146.6g | 0% |
| Saturated Fat 65.6g | 0% |
| Polyunsaturated Fat 5.8g | |
| Cholesterol 426.1mg | 0% |
| Sodium 1724.4mg | 0% |
| Total Carbohydrate 120.2g | 0% |
| Dietary Fiber 4.7g | 0% |
| Total Sugars 101.4g | |
| Protein 20.1g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 429.0mg | 0% |
| Iron 6.5mg | 0% |
| Potassium 281.2mg | 0% |
Source of Calories