Sesame Crisps

"A crispy little butter cookie with sesame seeds. Great dipped in chocolate too."
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Ingredients

25 m servings 43 cals
Serving size has been adjusted!
Original recipe yields 36 servings

Nutrition

  • Calories:
  • 43 kcal
  • 2%
  • Fat:
  • 2.2 g
  • 3%
  • Carbs:
  • 5.5g
  • 2%
  • Protein:
  • 0.5 g
  • < 1%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 35 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

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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Directions

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.
  2. In a medium bowl, cream the butter and sugar. Add egg and vanilla, mix well. Sift together the flour, salt, and baking powder; stir into the creamed mixture. Finally, stir in the sesame seeds.
  3. Drop dough by teaspoonfuls onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  4. Bake for 8 minutes in the preheated oven, cookies should be light brown and set. Let cookies cool for 1 minute on cookie sheets before removing to cool on wire racks.

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Reviews

Read all reviews 8
  1. 8 Ratings

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Most helpful positive review

I should have reviewed these a long time ago! I always make at least a double batch because they are so good! My family requests them for the holidays, which is what prompted me to write this ...

Most helpful critical review

A no-repeat for me. Too sweet, stuck to pan even with greasing, flattened out too much and were chewy rather than crispy. I went back over the recipe and was sure I did everything properly.

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I should have reviewed these a long time ago! I always make at least a double batch because they are so good! My family requests them for the holidays, which is what prompted me to write this ...

the recipe is great after a few changes.i added whole wheat flour and make larger cookies..about 15 from this dough.i kept the half the mixture in the fridge for 15 minutes(while the first batch...

These are very good! Even if they look undone, take them out because I left them in the oven too long and they were impossible to get them off the cookie sheets. Next time, I'll follow the dir...

Simple to make and so thin and crispy, these are absolutely delightful!!

Wish I knew what these were supposed to look like. * minutes is too short. I cooked mine for 18 minutes so they were golden and crispy. Also think I will toast seeds next time, but they taste yu...

A no-repeat for me. Too sweet, stuck to pan even with greasing, flattened out too much and were chewy rather than crispy. I went back over the recipe and was sure I did everything properly.

These cookies had a nice flavor, but stuck to the pan even with greasing and flattened out too much around the edges and were soft in the middle, which made it even harder to get the stuck cooki...

i don't know what i did wrong. this cookie didn't turn out crispy at all. did preheat. i already doubled the cooking time, still no crispiness. at best it was chewy in the middle, with the edges...

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