Golden Sesame Cookies

Golden Sesame Cookies


"A light sugar cookie with toasted sesame seeds. To make a double batch, I double all the ingredients but the butter and they still taste delicious."
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servings 102 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 102 kcal
  • 5%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 9.8g
  • 3%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 65 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. To Toast Sesame Seeds: Pour seeds into a pie pan and place in a 300 degrees F (150 degrees C) oven for about 10 minutes or until lightly browned. Stir seeds occasionally.
  2. Cream the butter or margarine with the vanilla until light and fluffy. Add the confectioners' sugar gradually, beating until fluffy. Add egg and beat thoroughly.
  3. Sift the flour, baking powder and salt together. Add in thirds to the creamed mixture. After each addition of the flour mixture stir in the toasted sesame seeds. Mix until blended. Cover and chill dough for at least 2 hours.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. On a lightly floured surface, roll 1/3 of the dough at a time to 1/8 inch thick. Cut with a 2 inch scalloped cutter. Transfer cookies to ungreased cookie sheets.
  6. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes.



Thank you! This is the closest thing I've ever found to my grandmother's recipe. She was German, though I don't know whether the recipe was or not, since she got a lot of recipes from friends ...

These were amazing!! A definite keeper....I made a few adjustments to accomodate my pantry and son's egg allery. Used whole wheat flour Reduced sugar to half cup Replaced the egg with 1 tablesp...