Probably the most sophisticated yet simple cookies you'll get your hands on this season. They are sweet but savory, crumbly but firm, and just perfect for a holiday gathering or cocktail party. And they freeze wonderfully.
These cookies are not what you might expect. Something similar to the olive sablés cookies.
They melt in your mouth and have a flavor that is not too sweet. A perfect companion for your drink of choice at a cocktail party or holiday gathering.
My holidays happen during the Summer, and turning on the oven is avoided at all costs.
But these white and black sesame cookies are worth the oven and heat. Very much worth it. They are a wonderful addition to your holiday buffet table.
They are an adaptation of a seaweed cookie from the great David Lebovitz, one of my favorite recipe developers and bakers. I made them for the first time many years ago, and they have become a classic at my house.
What are sesame seeds?
They are edible seeds that grow in the pods of the sesame plant.
They are also consumed in the form of oil, an ingredient very used in Asian and Indian cuisine.
They can be black or white; we're using both today for these cookies. The flavor hardly differs, but the black seeds mark a visual difference.
Ingredient Notes
- Sesame seeds: for visual reasons (they look so pretty!) I use sesame seeds in two colors, but you can use only one. The flavor will be the same. Use just black seeds and make black sesame cookies.
- Sesame oil: it is a fantastic ingredient, very fragrant and with a unique flavor. It adds a rich quality and unmistakable note to a dish. Use sparingly as it is very strong.
- Olive oil: use your favorite brand or the one you have in your house. It's a small amount.
- Powdered sugar: also called confectioners or icing sugar.
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
It's a one-bowl recipe where all ingredients are simply mixed. Well mixed, but there's no need for creaming or beating.
I use my hand whisk and a spatula to combine the dough well. But you can use only a spatula or even a wooden spoon. Just a little armpower is needed.
Cutting the cookies
Take the dough cylinder (image above) out at room temperature and wait about 15 minutes until it loses the hard freeze. Cut them while they're still very cold, but the knife (a large, sharp kitchen knife is highly recommended) goes down swiftly.
Don't wait until they soften as they will not hold their shape and be tough after baking.
Baking
The dough expands about an inch, so keep that in mind when placing them on the lined cookie sheet.
After cutting them, you can manually arrange the round shapes so they are more even. As you can see, my cookies are quite uneven, haha.
The size of the cookie will depend on the size of the cylinder.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Storage: The dough for these sesame cookies freezes wonderfully. Make a large batch, divide in cylinders and freeze well wrapped. Cut them as soon as you can; don't wait for them to come to room temperature.
Related recipes you might like:
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Sesame Shortbread Cookies
Ingredients
- 6 tablespoons unsalted butter, at room temperature
- 1 cup powdered sugar
- 1 egg yolk, at room temperature
- 1 teaspoon sea salt
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
- 3 tablespoons sesame seeds, I use black and white
- 1 cup all-purpose flour
Instructions
- In a bowl mix soft 6 tablespoons unsalted butter with 1 cup powdered sugar.
- Add 1 egg yolk and mix well.
- Add 1 teaspoon sea salt, 1 tablespoon olive oil, 1 teaspoon sesame oil and 3 tablespoons sesame seeds and mix everything until combined.
- Add 1 cup all-purpose flour and combine until no dry spots remain.
- Put this mixture on a piece of plastic wrap, making a cylinder or log parallel to the counter, leaving a border of about 2 inches.
- Start by folding the side close to you over the log of cookie mixture, as you would a cinnamon roll. Then go back and forth so the plastic clings and encloses the whole log.
- Grab the platic by both ends and roll, closing the ends. The plastic will probably bulge a bit. Prick it lightly with a fork once or twice to let the air out. This will ensure the dough remains soft and doesn't dry out.
- Refrigerate for 1 hour or freeze for up to 1 month.
- When ready to bake, preheat oven to 350°F (180°C).
- Line a cookie sheet with parchment paper.
- Take out the cookie dough and cut circles about ⅓ inch.
- Arrange on prepared sheets and bake for 12 to 15 minutes, until they are dried, a bit crackled and starting to turn golden.
- Let cool completely on a wire rack and keep in closed tins or cookie jars.
Margaret says
Wonderful cookie. I was looking for a recipe I could adapt to incorporate Telagapindi. I subbed 1/4 cup of flour out. Hubby is in love with them. Thank you sooooo much.
argero dallas says
Can u please tell me if these are similar in taste to Italian sesame cookies. Also can I shape these and dip into sesame then put in fridge then bake like the traditional Italian one
Paula Montenegro says
I don't know the Italian cookies. These are sweet but a bit salty also.
Stacey says
I really love seeing black sesame seeds used in baking, it's unique and brings a whole new layer of flavor. Love these and they would be perfect for a cookie exchange party!
EA The Spicy RD says
What a lovely cookie for the holidays, and I love how easy to make these are. I've been eating a lot of sesame seeds lately (the black ones!), so I have all the ingredients on hand. Can't wait to make these!
Sara says
I've been looking for a unique cookie recipe to include with my holiday gifts this year, and this one is it! It's delicious, easy, and a cookie everyone will be talking about this year!
Jenni says
These sesame cookies look so scrumptious! I can't wait to make these and devour them with a big pot of tea!
Rebecca says
I had a big bag of black sesame seeds in my pantry, left over from another recipe, so the second I saw this recipe, I headed to the kitchen to make a batch. SO, so good. I just love the nuttiness that the sesame seeds gives the cookies. They are perfectly balanced and totally amazing! Going to make these again and again.
Paula Montenegro says
So glad you liked them!
Kylee says
I love a good slice and bake cookie - these are so unique and have such a great flavor!
Jaida ~ Sweet Beginnings says
This is such a pretty and interesting cookie! I'll have to add this to my holiday baking list, to try something new!
Amy says
I’m a huge sesame lover! Using the seeds in cookies reminds me of Asian treats we used to have as kids! Such a great twist for the holidays!
Kushigalu says
What a great and delicious cookies to try this holiday season. Love the recipe. Will try this soon.