Thursday, May 12, 2005

Crunchy Sesame Cookies

Crunchy Sesame Cookies (Adapted from CL)

1 1/2 cups all-purpose flour
1 1/2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup packed brown sugar
1/3 cup tahini
2 tablespoons toasted sesame oil
1 tablespoon Lyle's Golden Syrup (or light corn syrup)
2 teaspoons vanilla
1 large egg
2 tablespoons granulated sugar

Preheat oven to 375

In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda and salt.

In a large mixing bowl, beat together brown sugar, tahini and oil until well combined. Beat in syrup, vanilla and egg. Gradually add flour mixture, mixing just until combined.

Evenly divide the dough into 1" to 1 1/2" balls. Roll the balls in the granulated sugar and place on parchment lined baking sheets. Flatten each slightly with the bottom of a glass.

Bake until lightly browned, about 10 minutes. Remove and let sit on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.

Makes about 26 cookies.

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  1. These sound great. I wouldn't have thought of using tahini in place of peanut butter but it makes perfect sense.