Crunchy Sesame Cookies

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Crunchy Sesame CookiesRecipe

Becky Luigart-Stayner; Jan Gautro

Roasted sesame-seed paste and dark sesame oil deliver a deep, nutty flavor. A touch of corn syrup and cornstarch ensure crispness.
3 dozen (serving size: 1 cookie)


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1 1/2 cups all-purpose flour (about 6 3/4 ounces)
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 (roasted sesame-seed paste)
2 tablespoons dark sesame oil
1 tablespoon light-colored corn syrup
2 teaspoons vanilla extract
1 large egg
Cooking spray
2 tablespoons granulated sugar


Preheat oven to 375°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornstarch, baking powder, baking soda, and salt, stirring with a whisk; set mixture aside.

Place brown sugar, tahini, and oil in a large bowl; beat with a mixer at medium speed until well blended. Add syrup, vanilla, and egg; beat well. Gradually add flour mixture to sugar mixture, beating at low speed just until combined.

Lightly coat hands with cooking spray. Shape dough into 36 balls (about 1 inch each). Place granulated sugar in a shallow bowl. Roll dough balls in granulated sugar; place 2 inches apart on baking sheets lined with parchment paper. Flatten balls slightly with the bottom of a glass. Bake at 375° for 10 minutes or until lightly browned. Cool on pans 2 minutes. Remove cookies from pans; cool completely on a wire rack.

Created date

November 2007

Nutritional Information

Calories 71
Caloriesfromfat 27 %
Fat 2.1 g
Satfat 0.3 g
Monofat 0.8 g
Polyfat 0.9 g
Protein 1.1 g
Carbohydrate 11.9 g
Fiber 0.3 g
Cholesterol 6 mg
Iron 0.5 mg
Sodium 53 mg
Calcium 17 mg