Becky Luigart-Stayner; Jan Gautro
3 dozen (serving size: 1 cookie)

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

How to Make It

Step 1

Preheat oven to 375°.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

Hollypop's Review

September 20, 2010
These cookies were delicious. Tasted very similar to peanut butter cookies. I liked the crunchiness and would definitely make again.

SunaCo's Review

December 16, 2011
These are the easiest and consistently tastiest cookies I have ever made. With no butter or chilling time required, well they are a breeze! To get a slightly softer cookie, I leave some some of the flour mixture out and bake the full 10 min. Oh, and the dough is dangerously good. mmmm

EllenDeller's Review

December 14, 2011
Perfect cookies--crunchy, chewy, soft, lots of flavor. I took them out of the oven at 9 minutes and was glad I did. Might add a TB of sesame seeds to the batter next time or a handful of sliced almonds, but they are also PERFECT as is. Made 1/2 the recipe by cutting everything exactly by half (using egg substitute since it's hard to halve an egg) with no problems at all. Good for dessert with a Chinese entree as the sesame goes nicely with soy sauce & similar seasonings.

HazelEyedNurse's Review

October 21, 2013
Followed recipe but way too strong sesame flavor. Disappointed. Will not make this again.

user's Review

March 11, 2012

Amerylla's Review

January 02, 2009
These cookies are nothing short of fabulous! I'm not really a fan of crunchy cookies but the flavor in these is amazing. These are my staple for cookies now. They are perfect for someone watching fat and cholestral. Absolutely delicious!!

MeMyselfAndPie's Review

June 01, 2010
These were great. Very similar taste to peanut butter cookies. I took mine out a couple minutes early and they cane out chewy on the inside, crunchy on the outside. Perfect. Great with a glass of vanilla soy milk! Step-by-step photos on my blog:

Goldberg's Review

September 06, 2009
We made this recipe to use up leftover tahini. It was pretty good. I don't like peanut butter cookies so these were a nice alternative. I think they'll taste good with jasmine tea.

If you like the taste of sesame, this is the recipe for you!

March 14, 2015
This is a great tasting cookie, the sesame taste is strong and fragrant. I made it for the first time a few weeks ago, and had these observations. It was hard to incorporate all the flour into the mixture, so I ended up kneading the dough until all the flour was incorporated. The end result was very hard cookies. I also experimented and flattened some cookies more thinner than some. The thinner cookies were more crispy, and the thicker ones were rock hard. So I found out that the thicker cookies were great when dipped in coffee or tea. The next time I make it again, I will keep in mind the other tips I've read from the other reviewers here.