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Sesame Cookies, The Dipping Cookie

Copy of Sesame Cookies_489

Always ready for a cookie to have and share.  Sesame Cookies were a surprising good crisp and crunchy cookie, great for dunking in coffee, cocoa and tea. They are perfect for dipping because the cookie absorbs the liquid, softens and holds together to be eaten without falling into your cup.

  Sesame Cookies, The Dipping Cookie

The Dipping Cookie into cup of coffee

Sesame Cooking, The Dipping Cookies

and re-dipping cookie into coffee

and re-dipping….

This is not my recipe, it is from Cooking Light’s Quick Baking Special.  I had not tried them until I realized I had some tahini left over from making hummus and also some roasted sesame oil.  When cooking I want to use all ingredients completely and not discard the littlest left over. Sesame Cookies  did not sound appealing – no chocolate – though looked very tasty.  And they were very tasty!  Soon called for another batch of cookies.

Smaller plate of Sesame Cookies

Disappearing Sesame Cookies

Sesame Cookies, cookies with roasted sesame seed paste and oil.

The Dipping Cookie into cup of coffee

Sesame Cookies

Cooking Light, Quick Baking
A crisp and crunchy cookies with a great nutty flavor great to dip into your coffee or cocoa for a snack or break time.
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 3 dozen


  • 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 light 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 over to 375 F.
  • Combine flour, cornstarch, baking powder, soda and salt, blend with a whisk.
  • Set dry ingredients aside.
  • Place brown sugar, tahini and oil in a large bowl.
  • Bead with mixer at medium speed until well blended.
  • Add syrup, vanilla extract and egg; beat well.
  • Gradually add flour mixture to the 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.
  • Flatted balls with bottom of aa glass.
  • Bake 375 F for 10 minutes or until lightly browned.
  • Cool on pans 2 minutes; remove cookies to a wire rack to cool completely.


Recipe taken from Cooking Light: Quick Baking Special pp 52-53. 2010.
Tried this recipe?Let us know how it was!


While I followed the recipe exactly, or meant to, I inadvertently added 2 tablespoons of vanilla instead of 2 teaspoons.  Interruptions can be a disaster, however I was not going to stop at that; so  with 2 tablespoons of vanilla, I finished and baked the cookies.  They were such tasty, nutty flavored cookies, almost like a hint of peanut butter. As quoted from Cooking Light, “A touch of corn syrup and cornstarch ensures crispness.”  The tahini gives the Sesame Cookies a subtle nutty flavor. 

3 Sesame Cookies on plate

You can’t eat just one Sesame Cookie



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