Black Sesame Honey Cookies

Name: Black Sesame Honey Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 24 servings
Cuisine: Middle Eastern
Ingredients: 6 oz (170 g) unsalted butter, softened to room temperature; ⅓ cup (80 ml) raw or clover honey; 1 whole large egg, at room temperature; ½ tsp (2½ ml) vanilla extract; ½ cup (65 g) black sesame powder, unsweetened; 1¼ cup (155 g) all-purpose flour; ½ tsp (2½ g) baking powder; ¼ tsp (1½ g) kosher salt; 2 tbsp (18 g) whole black or white sesame seeds, for topping, optional (optional)

From the MyKitchenBank Kitchen

Delicate, nutty cookies with a sophisticated flavor profile that marries the earthy richness of black sesame with the floral sweetness of honey. These tender, crumbly cookies have a subtle sesame nuttiness with just enough honey to keep them moist without being cake-like. Perfect for tea time or as a gift.

Prep: 15 min
Cook: 12 min
Wait: 10 min
Total: 37 min
Makes: 24 cookies

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Steps

Before you start

Bring eggs to room temperature for 30 minutes
Preheat oven to 350°F (175°C)
Line two baking sheets with parchment paper

1
Cream butter and honey
- In a medium bowl, whisk together softened butter and honey until light and fluffy, about 2 minutes.
- The mixture should look pale and creamy.
- This incorporates air and helps the cookies rise slightly.
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Ready when: Mixture is pale, fluffy, and noticeably lighter in color
Tip: Don't skip the creaming step—it's essential for tender cookies. If your butter is too soft and greasy, chill it for 5 minutes.
2
Add egg and vanilla
- Add the room-temperature egg and vanilla extract to the butter mixture.
- Whisk vigorously for 1 minute until completely combined and the mixture looks smooth and emulsified.
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Ready when: Mixture is smooth, pale, and uniform with no streaks of egg white visible
Tip: Room-temperature egg incorporates more evenly. If you skip this step or use cold eggs, the batter may separate.
3
Mix dry ingredients
- In a small bowl, whisk together black sesame powder, flour, baking powder, and salt.
- Whisk for 30 seconds to evenly distribute the leavening agent and salt.
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Ready when: Dry ingredients are uniform in color with no visible streaks or lumps
Tip: Whisking the dry ingredients prevents baking powder clumps and ensures even sesame distribution.
4
Combine wet and dry
- Add the dry mixture to the wet mixture and fold together with a wooden spoon or spatula until just combined, about 8–10 folds.
- Do not overmix.
- The dough should look slightly crumbly but hold together when pinched.
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Ready when: No visible streaks of dry ingredients; dough is cohesive but slightly rough in texture
Tip: Overmixing develops gluten and makes cookies tough. Stop as soon as the flour disappears.
5
Scoop and top cookies
- Using a 1-tablespoon cookie scoop or spoon, divide dough into 24 equal portions.
- Place them 2 inches (5 cm) apart on the two prepared baking sheets.
- If using sesame seeds, sprinkle a small pinch (about ¼ teaspoon) of seeds on top of each cookie, pressing very gently so they stick.
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Ready when: All portions are evenly sized and spaced; toppings are adhered
Tip: Use an ice cream scoop for uniform cookies that bake evenly. Don't press down—let them spread naturally in the oven.
6
Bake cookiesOven 350°F / 175°C
- Place both baking sheets in the preheated 350°F (175°C) oven on the middle and upper racks.
- Bake for 12–14 minutes, rotating the sheets halfway through (swap upper and lower) at the 6-minute mark.
- The cookies should look just set at the edges and still slightly soft in the center; they will continue to firm up as they cool.
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Ready when: Edges are golden-brown and dry-looking; centers are barely firm when lightly touched with a fingertip
Tip: Cookies continue to bake on the sheet as they cool. Overbaking makes them hard and bitter. They should look slightly underdone when you remove them.
7
Cool on sheet
- Remove both baking sheets from the oven and let the cookies cool on the pan for 5 minutes.
- They will firm up slightly during this time as the residual heat continues to set them.
- Then transfer them to a wire rack (or parchment paper on a countertop) to cool completely, about 5 minutes more.
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Ready when: Cookies are firm enough to move without breaking; still slightly warm to the touch after the first 5 minutes, cool by the end
Tip: Don't transfer immediately—they're fragile when hot. Cooling on the pan prevents them from breaking apart.

Good to know

Tips

Black sesame powder can be hard to find; look in Asian grocers, online specialty shops, or the baking aisle of stores with good international sections. Do not confuse it with black sesame seeds—you need the ground powder for the right texture.
For extra flavor depth, lightly toast the black sesame powder in a dry skillet over low heat for 1–2 minutes before mixing, stirring constantly. This intensifies the nutty, slightly toasted aroma.
These cookies are best enjoyed within 2–3 days of baking when they're still tender. After that, crisp them up by warming them in a 275°F (135°C) oven for 5 minutes.
To make them more substantial, add 1/4 cup (30 g) chopped pistachios or candied ginger to the dough at the end of mixing for a nod to Middle Eastern pastry traditions.

Make ahead

Store dough in an airtight container in the refrigerator for up to 2 days. Allow it to come to room temperature for 10 minutes before scooping. You can also freeze unbaked dough balls for up to 1 month; add 1–2 minutes to baking time if baking from frozen.

Storage & reheating

Room temperature in an airtight container or tin for up to 5 days. The cookies will soften slightly after 2 days as they absorb ambient moisture. Store in the refrigerator for up to 1 week for a firmer texture. Not recommended for freezing after baking as they become dry.

Substitutions

black sesame powder → white sesame powder or 1/3 cup (40 g) finely ground toasted sesame seeds blended into a powder. White sesame has a milder, slightly less earthy flavor. The texture will be slightly grainier but still delicious.
raw or clover honey → maple syrup or agave nectar (use the same amount). Maple syrup adds a subtle woodsy note; agave is more neutral. Both yield slightly softer cookies.
unsalted butter → coconut oil (measured by weight, not volume). Creates a slightly crisper, less rich cookie with a faint coconut undertone. Increase salt to 1/2 teaspoon.
vanilla extract → almond extract (use 1/4 teaspoon) or omit entirely. Almond extract complements sesame beautifully. Omitting it lets the sesame flavor shine through more directly.