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Honey sweetens a tender butter-cookie dough coated with sesame seeds. The seeds toast in the oven, adding a nutty crunch without a separate toasting step.
Ingredients
- 100 g softened butter
- 70 g caster sugar
- 50 g honey
- 1 large egg
- 1 tsp vanilla extract
- 220 g plain flour
- ½ tsp baking powder
- ¼ tsp salt
- 50 g sesame seeds
Method
- Beat butter and sugar until creamy, about two minutes. Mix in honey, egg and vanilla until combined, scraping the bowl as needed.
- In a separate bowl, mix flour, baking powder and salt. Stir into the butter mixture just until a soft dough forms. Cover and chill for 20 minutes.
- Heat oven to 180°C / 350°F and line two baking sheets. Put sesame seeds in a shallow bowl.
- Divide dough into 20 equal portions of about 25 g each. Roll into balls, press the tops and sides lightly into sesame seeds and arrange 5 cm apart. Flatten gently into discs about 5 cm wide.
- Bake one tray at a time for 10–12 minutes per batch until the edges and sesame seeds are lightly golden. Honey browns quickly, so start checking at ten minutes.
- Leave on the baking sheet for five minutes, then move to a rack and cool another five minutes. The cookies firm as they cool but keep a tender center.
- Store fully cooled cookies in an airtight container at cool room temperature for up to four days, or freeze for longer storage.
Chill the dough
A short chill makes the honey dough easier to roll and helps limit spreading.
Coat lightly
Press just enough seeds onto the outside to make an even layer. Use any remaining seeds across the last cookies.
Watch the color
Honey can darken before a plain sugar cookie would. Remove the tray when the edges are lightly golden.
FAQs
- How many servings does this make?
Makes 20 servings using the pan or equipment listed.
- What should I check before serving?
Leave on the baking sheet for five minutes, then move to a rack and cool another five minutes. The cookies firm as they cool but keep a tender center.
- How should I store leftovers?
Store fully cooled cookies in an airtight container at cool room temperature for up to four days, or freeze for longer storage.
