Benne Cookies Recipe -
Benne Cookies Recipe

Benne Cookies

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"I got this recipe from my Aunt Sue, a great cookie baker. Be sure not to make them too big or too close together or you'll end up with one big cookie."

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Ingredients Edit and Save

Original recipe makes 7 dozen Change Servings


  1. Cream together the butter and the brown sugar. Beat in the eggs. Sift together the baking powder and the flour and mix in. Stir in the sesame seeds and vanilla.
  2. Drop by teaspoon on a cookie sheet lined with wax paper. Bake at 325 degrees F (165 degrees C) for about 25 - 30 minutes.
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Reviews More Reviews

Dec 22, 2009

Total failure and I followed the recipe exactly. 30 minutes was WAY too long, couldn't get the cookies off the wax paper, even when I used a cooking spray.

Mar 17, 2008

I'm sorry, not so impressed with this recipe. I thought they were too sweet, but before I tasted all that sweetness I tasted . . . nothing. Bf didn't like the taste at all. I toasted the sesame seeds, although I didn't use enough--didn't have quite the amount called for then I spilled a lot of them. But I'm still skeptical. 25-30 minutes--way too long. I cut it down to 20, and they still came out hard, although with the airbake pans they were okay. I'll take it to work for others to try, but I don't think I'll try this again.


5 Ratings

Sep 27, 2010

This is a really nice cookie. I let them bake for about 12 min. Letting the edges get toasted was really good according to my 5yr.old niece. I didn't pack the brown sugar, and probably added about 2tbs of extra flour and held back a bit (2tbs) on the butter so they spread out what I thought was normal. Enjoy. I know we will be making this cookie again.

Mar 15, 2008

These are very delicious! Don't forget to toast the sesame seeds before adding to the batter, it makes a big difference in taste. These spread a lot while baking; use only a scant teaspoonful, and only put about 12 cookies on a sheet. I alternated between parchment paper and a Silpat on my baking sheets. I found that 25-30 minutes is WAY TOO LONG to bake these. The cookies became far too dark and crisp. I baked them for about 12 minutes. Also, you will want to definitely leave the cookies on the cookie sheet for a few minutes before attempting to remove them. I will be making these again, they were a big hit! N*R Find out more about the No Star Review challenge on the Recipe Exchange!

Mar 19, 2008

These weren't bad - I actually wasn't so sure about it so I cut the servings down to 12 to make a mini-batch, which yielded about 28 cookies. They were tasty - something like a light butter cookie, and texture was a perfect blend of slightly crisp, slightly chewy - mine were not overly sweet. Baking time was more like 15 to 20 minutes. Taste good, but a real pain to scrape off the paper-lined sheets, so I might make these again, but not on a regular basis. N*R


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  • Calories
  • 86 kcal
  • 4%
  • Carbohydrates
  • 11 g
  • 4%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 4.4 g
  • 7%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1 g
  • 2%
  • Sodium
  • 32 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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