Brown butter sesame seed cookies are great for gifting! Melted white chocolate and a sprinkle of toasted seeds adds a touch of charm.
This post first appeared March 15, 2018, and was last updated November 22, 2020.
These brown butter sesame seed cookies are crumbly and rich, reminiscent of classic Scottish shortbread. However, unlike traditional shortbread, brown butter gives these cookies a caramel-like base note. Cooking sesame seeds in the butter as it browns also adds extra richness!
We dipped the edges of our cookies in melted white chocolate with an extra sprinkle of toasted sesame seeds. Melted dark chocolate, milk chocolate, or even white chocolate mixed with matcha powder would also be beautiful! Be sure to let the chocolate set fully (overnight in the fridge is your best bet) before packaging the cookies as gifts.
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
Ingredients
Method
Place the butter and sesame seeds in a small deep pot over medium-low heat on the stovetop. Cook the butter, swirling it often, until it turns deep amber in colour. Set the brown butter aside.
While the butter is cooling, preheat the oven and line a standard half sheet baking sheet with parchment paper.
In a medium-small bowl, whisk together the flour, baking powder, and salt.
Pour the brown butter and sesame seeds into another larger bowl. Add the brown sugar and whisk until smooth.
Add the egg to the brown butter, and again, whisk smooth.
Dump half of the flour into the wet ingredients and gently fold until no streaks of flour remain.
Add the remaining flour and again, gently fold until well combined.
Divide the cookie dough into twelve equal portions. Using your hands, roll each portion into a smooth ball.
Place the cookie dough balls on the prepared baking sheet. Dip the base of a flat-bottomed drinking glass or mug into flour and use it to gently press each cookie ball until the edges of the dough start to crack. Though floured, you will probably still have to gently peel the pressed cookie from the bottom of the glass/mug.
Place the flattened cookies in the preheated oven and bake them until the edges and bottoms are golden. Cool the cookies on a wire rack completely before decorating.
To Decorate The Brown Butter Sesame Seed Cookies
Place the remaining sesame seeds in a small, dry pan or pot on the stovetop. Cook the seeds over medium-high heat, swirling often, until the seeds are fragrant and turn medium-dark gold in colour. Spoon the seeds into a small heat proof vessel and set aside.
Melt the chopped white chocolate in short bursts in the microwave, or over low-medium heat in a small pot on the stovetop, until no lumps remain.
Dip the edge of each cookie in melted white chocolate then sprinkle with toasted sesame seeds. Place the dipped cookies on a wire rack on the counter, or in the fridge, until the chocolate hardens, before serving or packaging as gifts.
Tips & Notes
For more detailed instructions on how to brown butter, visit this brown butter chocolate chip cookies post.
Substitutions
For a whole grain option, substitute light spelt flour for all-purpose.
You can decorate the tops of the cookies however you like. Dipping the edges in chocolate as pictured, spreading the tops with frosting, or drizzling with glaze are all nice options.
Milk chocolate, dark chocolate, or white chocolate mixed with matcha powder are all great substitutes for plain white chocolate.
More Cookies For Gifting!
Chewy Vegan Ginger Spice Cookies
Recipe
Brown Butter Sesame Seed Cookies
Description
Equipment
- Measuring cups and spoons or a digital kitchen scale
- Small saucepan
- Wooden spoon
- baking sheet
- Parchment paper
- Whisk
- 2 Mixing bowl
- Wire rack
- Heat-safe vessel
Ingredients
- ½ cup butter
- ¼ cup sesame seeds, plus 2 teaspoons for garnish
- 1-¼ cup all-purpose flour, plus 1 to 2 teaspoon extra for pressing cookies
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup brown sugar, firmly packed
- 1 egg
- ¼ to ½ cup white chocolate, chopped
Instructions
- Place the butter and sesame seeds in a small saucepan over medium-low heat on the stovetop.
- Cook the butter, swirling it often, until it turns deep amber in colour, about 12 to 14 minutes. Set the brown butter aside and let it cool for 10 minutes.
- While the butter is cooling, preheat the oven to 375ºF (190ºC).
- Line a standard 17-¼ x 12-¼ inch (44 x 31-cm) half sheet baking sheet with parchment paper.
- In a medium-small bowl, whisk together the flour, baking powder, and salt
- Pour the brown butter and sesame seeds into a large bowl. Add the brown sugar and whisk until smooth. Add the egg, and again, whisk smooth.
- Dump half of the flour into the wet ingredients and gently fold until no streaks of flour remain. Add the remaining flour and again, gently fold until well combined.
- Divide the cookie dough into 12 equal portions (approximately 35 grams each). Using your hands, roll each portion into a smooth ball.
- Place the cookie dough balls on the prepared baking sheet.
- Dip the base of a flat-bottomed drinking glass or mug into flour and use it to gently press each cookie ball until the edges of the dough start to crack.
- Though floured, you will probably still have to gently peel the pressed cookie from the bottom of the glass/mug.
- Place the sheet of flattened cookies in the preheated oven and bake them for 13 to 15 minutes, or until the edges and bottoms are golden. Cool the cookies on a wire rack completely before decorating.
- To decorate the cookies, place the sesame seeds in a small, dry pan or pot on the stovetop.
- Cook the seeds over medium-high heat, swirling often, until the seeds are fragrant and turn medium-dark gold in colour.
- Spoon the seeds into a small heat-safe vessel and set aside.
- Melt the chopped white chocolate in 30 second bursts in the microwave, or over low-medium heat in a small pot on the stovetop, until no lumps remain.
- Dip the edge of each cookie in melted white chocolate then sprinkle with toasted sesame seeds.
- Place the dipped cookies on a wire rack on the counter, or in the fridge, until the chocolate hardens, before serving or packaging as gifts.
Beth says
I made these, and we really are enjoying them! They are mildly sweet and the distinctive sesame flavor comes through nicely. Instead of flour, I used Swedish pearl sugar when flattening the balls, which worked beautifully and added visual and textural interest. I’m sure these would be delicious embellished with chocolate, but we are greatly enjoying them au naturel. Thanks for sharing this recipe!