Ingredients

(cooking time: 20 min; yield depends on batter thickness and cookie size)

  • All-purpose flour – 1 cup
  • Salt – ½ tsp
  • Baking soda – ½ tsp
  • Unsalted butter – 1 stick (8 tbsps), warmed to room temperature
  • Light-brown sugar – 1 cup, packed
  • 1 large egg
  • Pure vanilla extract – ½ tsp
  • Hulled sesame seeds – 1 cup, toasted

Instructions

  • Pre-heat oven to 350°F/180°C/Gas Mark 4.
  • Sift flour with baking soda, and salt into a large bowl; set aside.
  • Beat butter with sugar until fluffy and lighter in color; add vanilla extract and egg, beat to combine.
  • Add the butter mixture to the flour mixture and beat together until well combined.
  • Add sesame seeds, mix till incorporated.
  • Line baking sheets with parchment.
  • If your batter is liquid enough, use a tablespoon to drop it onto baking sheets. Leave a 2-inch space between cookies to allow for rising.
  • If your batter is not that runny, roll it into small balls, then flatten with the palms of your hands and arrange on baking sheets still leaving a 2-inch space between them.
  • Bake for 6 to 8 minutes in the preheated oven. Remove from oven, transfer to a wire rack to cool.
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