Japanese

Sesame Seed Cookies

by Emily Wu

Buttery, lightly sweet cookies with a golden, nutty sesame coating and a delicate crunch.

Sesame Seed Cookies
Prep15 min Cook40 min Serves 12

Ingredients

  • 1¼ cup all-purpose flour ≈ 小麦粉
  • ⅓ cup granulated sugar 砂糖
  • ¼ cup unsalted butter 無塩バター softened
  • 1 large egg 卵
  • ½ tsp vanilla extract ≈ バニラエッセンス
  • ½ tsp baking powder ベーキングパウダー
  • ⅛ tsp salt 塩
  • ⅓ cup sesame seeds いりごま for coating

Steps

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

  2. Cream the softened butter and sugar together until light and fluffy.

    Butter バター Sugar 砂糖

  3. Beat in the egg and vanilla extract until combined.

    Egg 卵 Vanilla ≈ バニラエッセンス

  4. Stir in the flour, baking powder, and salt until a soft dough forms.

    Flour ≈ 小麦粉 Baking powder ベーキングパウダー Salt 塩

  5. Divide the dough into 12 equal portions. Shape into small ovals or balls.

  6. Roll each cookie in sesame seeds, pressing gently to coat. Place on the baking sheet and flatten slightly.

    Sesame seed いりごま

  7. Bake for 12–15 minutes, until lightly golden around the edges.

  8. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.