These Sesame Honey Cookies are chewy, nutty, and perfectly sweet with a crispy edge and soft center. Inspired by honey-roasted sesame almonds, they blend toasted sesame seeds and honey into a unique and addictively delicious cookie, using the pan-banging technique for that signature ripple effect.
Why You’ll Love This Recipe
Chewy texture: Thanks to honey and the pan-banging method
Crisp edges with soft centers: Perfect cookie balance
Nutty, sweet flavor: Toasted sesame and honey pair beautifully
Unique twist on classic cookies: A standout for cookie lovers
Stay fresh for days: These cookies keep soft and delicious
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
8 tablespoons unsalted butter (113 grams)
⅓ cup honey (113.3 grams)
½ cup light brown sugar, lightly packed (95 grams)
Toast sesame seeds (if not already toasted): In a dry skillet over medium-low heat, toast seeds until golden. Let cool.
Mix dry ingredients: Whisk flour, salt, baking soda, and baking powder in a bowl. Set aside.
Melt butter & mix wet ingredients: Gently melt butter over low heat. Stir in honey until blended. In a medium bowl, whisk both sugars with the honey-butter mixture until smooth. Add egg and vanilla, mix well.
Combine & chill: Fold in flour mixture until just combined. Cover and refrigerate dough for 3–4 hours or overnight until firm.
Form cookies: Scoop dough into 12 balls (about 2 tablespoons each). Roll each in toasted sesame seeds to fully coat.
Freeze briefly: Place dough balls on a tray and freeze while oven preheats to 350°F.
Bake: Place 6 dough balls on each parchment-lined half-sheet tray, spaced 2 inches apart. Bake for 7 minutes, then rotate and bang trays on the counter to create ripples.
Finish baking: Return to oven for another 6–7 minutes until edges are golden and centers slightly pale.
Final bang & cool: Bang trays again after removing from oven. Let cookies set for 5–10 minutes, then transfer to a wire rack to cool completely.
Servings and timing
Servings: 12 cookies Prep time: 1 hour (including toasting and mixing) Chill time: 3–4 hours or overnight Bake time: 13–14 minutes Total time: Approx. 4–5 hours including chilling
Variations
Add tahini: For a deeper sesame flavor, mix 1–2 tablespoons of tahini into the dough
Use black sesame seeds: Swap some or all for a dramatic twist
Coconut twist: Add 2 tablespoons of shredded coconut for extra texture
Honey types: Try clover, orange blossom, or buckwheat honey for different flavor notes
Spiced version: Add a pinch of cinnamon or cardamom to the dough
storage/reheating
Storage: Store in an airtight container at room temperature for up to 5 days
Freezing dough: Freeze cookie dough balls (unbaked) for up to 3 months. Bake from frozen, adding 1–2 minutes to bake time
Freezing baked cookies: Freeze baked cookies in layers with parchment between, and thaw at room temperature
FAQs
Can I use raw sesame seeds?
Yes, but toast them first for better flavor and texture.
Do I have to chill the dough?
Yes, chilling firms the dough and prevents excessive spreading.
What is pan-banging?
It’s a method where you bang the tray during baking to create crinkly ripples and chewy centers.
Can I make these smaller or larger?
Yes, adjust baking time—reduce by a couple of minutes for smaller cookies or add for larger ones.
Can I skip the honey?
Honey is essential here for flavor and texture. Substituting it would change the cookie entirely.
Are these overly sweet?
No, the sesame adds a nutty, savory balance to the honey’s sweetness.
Can I make this dough ahead of time?
Yes, the dough can chill up to 24 hours or be frozen for later use.
What flour works best?
All-purpose flour is ideal for the structure and chewiness needed.
Can I use dark brown sugar?
Yes, it will add a deeper molasses flavor and make the cookies even chewier.
How do I get uniform ripples?
Be sure to bang the tray firmly mid-bake and again when removing from the oven.
Conclusion
Sesame Honey Cookies are a must-bake for fans of chewy, sweet, and nutty treats. With their distinct texture, toasty flavor, and eye-catching crinkles, they’re sure to stand out in any cookie lineup. Easy to prep and even easier to devour, these cookies are perfect for snacking, sharing, or hoarding all to yourself.
These chewy sesame honey cookies combine the nutty flavor of toasted sesame seeds with the sweet stickiness of honey for a perfectly balanced treat. Inspired by honey-roasted sesame almonds, they feature a crinkly, crispy edge and soft, chewy center thanks to the pan-banging method.
Total Time:3 hours (including chilling)
Yield:12 cookies
Ingredients
8 tablespoons unsalted butter (113 grams)
1/3 cup honey (113.3 grams)
1/2 cup light brown sugar, lightly packed (95 grams)
1/2 cup white granulated sugar (110 grams)
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour (195 grams)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon kosher salt
6 tablespoons toasted sesame seeds (52 grams)
Instructions
If sesame seeds are not toasted, toast them in a skillet over medium-low heat until golden. Cool and set aside.
In a small bowl, whisk together flour, salt, baking soda, and baking powder.
In a small saucepan over low heat, melt butter and stir in honey.
In a medium bowl, whisk together sugars with the honey-butter mixture until combined.
Add egg and vanilla; mix to combine.
Fold in dry ingredients just until no flour streaks remain. Cover and chill for 3-4 hours or overnight.
Divide dough into 12 balls (about 2 tablespoons each) and roll each in sesame seeds to coat.
Chill dough balls in freezer while preheating oven to 350°F (175°C).
Line two baking sheets with parchment paper. Place 6 dough balls per tray with 2-inch spacing.
Bake for 7 minutes, rotate trays and swap rack positions. Bang trays on counter to create crinkles.
Bake another 6-7 minutes until edges are golden and centers slightly pale.
Bang trays once more after removing from oven. Let set 5-10 minutes before transferring to wire rack to cool.
Notes
Pan-banging helps create a chewy center and crisp edge with ripples.
Chilling the dough ensures cookies don’t spread too much.
Use a cookie scoop for even-sized cookies and consistent baking.
Cookies stay soft for days due to the honey content.
