Sesame Seed Cookies Recipe

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Sesame Seed Cookies Recipe
Sesame Seed Cookies Recipe photo by Taste of Home
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Sesame Seed Cookies Recipe

Read Reviews
1 1 1
Publisher Photo
These are very special cookies served often in the South. They're perfect with tea or coffee. My whole family loves them. —Maxine Trively, Highlands, North Carolina
MAKES:
108 servings
TOTAL TIME:
Prep: 10 min. Bake: 10 min./batch + cooling
MAKES:
108 servings
TOTAL TIME:
Prep: 10 min. Bake: 10 min./batch + cooling

Ingredients

  • 1-1/4 cups butter, softened
  • 2 cups packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sesame seeds, toasted and cooled

Directions

In a bowl, cream the butter and brown sugar; add egg and vanilla. Combine remaining ingredients; add to the creamed mixture. Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 7-9 minutes or until golden brown. Cool on pan for 30 seconds before removing to a wire rack to cool completely. Yield: about 9 dozen.
Originally published as Sesame Seed Cookies in Country Extra May 1998, p49

Nutritional Facts

1 each: 46 calories, 3g fat (1g saturated fat), 8mg cholesterol, 38mg sodium, 5g carbohydrate (4g sugars, 0 fiber), 0 protein.

  • 1-1/4 cups butter, softened
  • 2 cups packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sesame seeds, toasted and cooled
  1. In a bowl, cream the butter and brown sugar; add egg and vanilla. Combine remaining ingredients; add to the creamed mixture. Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 7-9 minutes or until golden brown. Cool on pan for 30 seconds before removing to a wire rack to cool completely. Yield: about 9 dozen.
Originally published as Sesame Seed Cookies in Country Extra May 1998, p49

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Reviews forSesame Seed Cookies

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waltmann User ID: 1275597 17101
Reviewed Dec. 14, 2013

"I have made these cookies twice now. I wonder if any of the recipe is a misprint. There is SO much butter, that the cookies never really set up. They remain soft and pliable, very flat. The butter almost oozes out of them. You can't touch the cookies without coating your fingers in butter. I think this could be a good recipe, but I question if the ingredients are correct."

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