Crunchy Sesame Cookies

4.0 8
4 stars
(8)
Becky Luigart-Stayner; Jan Gautro
Recipe from Cooking Light

Roasted sesame-seed paste and dark sesame oil deliver a deep, nutty flavor. A touch of corn syrup and cornstarch ensure crispness.

Ingredients

  • 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

Preparation

  1. Preheat oven to 375°.
  2. 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.
  3. 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.
  4. 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.
Julianna Grimes and Ann Taylor Pittman,
December 2007

Nutritional Information

  • Calories: 71
  • Calories from fat: 27%
  • Fat: 2.1g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.9g
  • Protein: 1.1g
  • Carbohydrate: 11.9g
  • Fiber: 0.3g
  • Cholesterol: 6mg
  • Iron: 0.5mg
  • Sodium: 53mg
  • Calcium: 17mg