Sesame Seed Cookies Recipe

Name: Sesame Seed Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup (175 ml) sesame seeds; 1/2 cup (125 ml) coconut; 2 cups (475 ml) flour; 1 tsp (5 ml) baking powder; 1/2 tsp (2 ml) baking soda; 1/2 tsp (2 ml) salt; 3/4 cup (175 ml) butter; 1 cup (225 ml) of brown sugar; 1 whole egg; 1 tsp (5 ml) vanilla

Servings: persons

3/4 cup (175 ml) sesame seeds
1/2 cup (125 ml) coconut
2 cups (475 ml) flour
1 tsp (5 ml) baking powder
1/2 tsp (2 ml) baking soda
1/2 tsp (2 ml) salt
3/4 cup (175 ml) butter
1 cup (225 ml) of brown sugar
1 whole egg
1 tsp (5 ml) vanilla

1
Toast the sesame seeds for about 5 mintues, toast the coconut for 5 minutes more, (do not over brown these).
2
Sift the flour, baking powder, baking soda, and salt together and set aside.
3
Cream together the butter, brown sugar, then add egg and vanilla.
4
Add the sesame seeds and coconut; mix well.
5
Add dry ingredients and mix well.
6
Chill dough.
7
Shape into balls, put on greased cookie sheet.
8
Press down with the bottom of a glass.
9
Bake for 10 minutes at 350 degrees (175 C.).

1031

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup (175 ml) sesame seeds, 1/2 cup (125 ml) coconut, 2 cups (475 ml) flour, 1 tsp (5 ml) baking powder, and more.

Yes, Sesame Seed Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sesame Seed Cookies

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