Ingredients
Equipment
Method
Prep
- Preheat oven to 350F and line a sheet pan. Toast the sesame seeds until fragrant, then set aside to cool slightly.
- Beat the softened butter, honey, and sugar until fluffy, with the mixture visibly lighter in color and texture. Aim for a smooth, spreadable consistency.
Mix and shape
- Add the egg and vanilla, then mix until fully combined. The batter should look glossy and uniform.
- Stir in the flour, sesame seeds, baking soda, salt, and cinnamon. Mix just until no dry flour remains and the dough holds together.
- Roll dough into balls and coat each one with extra sesame seeds. Flatten slightly so the cookies bake evenly.
Bake and cool
- Bake at 350F for 10-12 minutes until the edges are golden. Watch for a light set center with browning at the rim.
- Cool on the wire rack until firm to the touch. Let them rest briefly so they crisp as they cool.
Notes
Pro tip: toast the sesame seeds first for deeper, roasty flavor and a stronger crust. Store cookies in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 2 months; thaw at room temperature. For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend and expect a slightly softer center while staying crisp once cooled.