Prepare to transport your taste buds to the sun-drenched shores of Sicily with these absolutely divine sesame seed cookies that are about to become your new obsession! These golden, crunchy delights are more than just a cookie - they're a culinary journey that combines traditional Sicilian baking techniques with an irresistible nutty flavor that will have everyone begging for your recipe. Whether you're a seasoned baker or a curious food lover, these cookies promise to bring a touch of Mediterranean magic right into your kitchen.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Sicilian
Serves: 24 cookies
Ingredients
- 1 cup sesame seeds
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- Toast the sesame seeds in a dry skillet over medium heat, stirring constantly until they turn light golden and become fragrant, about 3-4 minutes. Remove from heat and let cool completely.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy, approximately 2-3 minutes.
- Add the egg and vanilla extract to the butter mixture, beating until well combined and smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Fold in about 3/4 of the toasted sesame seeds into the cookie dough, reserving the remaining seeds for coating.
- Shape the dough into small balls, approximately 1 inch in diameter.
- Roll each cookie ball in the reserved toasted sesame seeds, ensuring they are completely coated.
- Place the sesame-coated cookies on the prepared baking sheets, spacing them about 2 inches apart.
- Gently press down on each cookie to slightly flatten them.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the cookies are set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store the cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Toasting is Key: Take your time when toasting sesame seeds. The golden rule is to stir constantly and watch carefully - they can burn quickly! The perfect toasted sesame seed should be light golden and wonderfully fragrant.
- Room Temperature Matters: Ensure your butter and egg are at room temperature for the smoothest, most consistent dough possible.
- Don't Overmix: When combining dry and wet ingredients, mix just until combined. Overmixing can lead to tough cookies.
- Uniform Size: Use a cookie scoop or tablespoon to ensure all cookies are the same size, which guarantees even baking.
- Cooling is Crucial: Let the cookies cool completely on the wire rack to develop their perfect crisp texture.
- Storage Tip: To keep these cookies fresh, store them in an airtight container at room temperature. They'll stay delicious for up to 5 days - if they last that long!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 10g
Protein: 3g
Fat: 8g
Saturated Fat: 4g
Cholesterol: 20mg
