Easy Chewy Sesame Honey Cookies (Printable)

Soft, golden cookies featuring toasted sesame seeds and honey. Chewy texture with subtle crunch in every bite.

# What goes in:

→ Dry Ingredients

01 - 1½ cups all-purpose flour
02 - ½ teaspoon baking soda
03 - ¼ teaspoon fine sea salt

→ Wet Ingredients

04 - ½ cup unsalted butter, softened
05 - ⅔ cup honey
06 - ½ cup light brown sugar, packed
07 - 1 large egg
08 - 1 teaspoon pure vanilla extract

→ Add-ins

09 - ⅔ cup toasted sesame seeds (plus extra for coating, optional)

# Directions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
03 - In a large bowl, cream the butter, honey, and brown sugar until light and fluffy.
04 - Beat in the egg and vanilla extract until well combined.
05 - Gradually mix in the dry ingredients until just incorporated.
06 - Fold in the toasted sesame seeds until evenly distributed throughout the dough.
07 - Scoop tablespoonfuls of dough and roll into balls. If desired, roll each ball in extra sesame seeds for a crunchy exterior.
08 - Place cookies 2 inches apart on prepared baking sheets to allow for spreading.
09 - Bake for 10–12 minutes, until the edges are golden but the centers are still soft.
10 - Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The honey keeps these cookies incredibly chewy for days, unlike sugar-only recipes that harden up
  • They strike that perfect balance between a soft cookie center and a delicate sesame crunch on the outside
02 -
  • Honey varies in thickness—if your dough feels too sticky, chill it for 15 minutes before scooping
  • The moment those edges turn golden, take them out, even if centers look underdone
03 -
  • Toast your sesame seeds in a dry pan over medium heat, shaking constantly, until fragrant and golden
  • Room temperature ingredients incorporate better—don't rush the softening step

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