There’s something nostalgic about the aroma of honey and sesame toasting in the oven. These cookies bring back cozy afternoons in my grandmother’s kitchen — where everything was made with a gentle hand, a bit of butter, and just the right touch of sweetness. Inspired by traditional Middle Eastern flavors, these Sesame & Honey Cookies are the perfect balance of chewy, nutty, and golden-crisp.
If you’re looking for a cookie that’s naturally sweetened, slightly earthy from tahini, and irresistibly crunchy on the outside thanks to toasted sesame seeds, you’re in for a treat.
Why You’ll Love These Cookies
- Naturally sweetened with honey – no refined sugar in the dough
- A delicate blend of tahini and vanilla for a subtle, warm flavor
- Perfectly crisp on the edges and soft inside
- Optionally glazed for extra sweetness
- Made with wholesome, simple ingredients
- Keeps well for several days (if they last that long!)
Whether you serve them with afternoon tea or gift them to friends, they’re always a hit.
Ingredients You’ll Need
For the cookies:
- 1¼ cups sprouted white wheat flour (or substitute all-purpose flour)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, at room temperature
- ½ cup honey
- ½ cup tahini (well-stirred)
- 2 teaspoons vanilla extract
- ⅔ cup toasted sesame seeds
Optional Honey Glaze:
- ½ cup powdered sugar
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 2–4 teaspoons milk
How to Make Sesame & Honey Cookies
1. Toast the Sesame Seeds (if not already toasted)
Place the sesame seeds in a dry skillet over medium heat. Stir constantly until golden and fragrant, about 5 minutes. Set aside to cool.
2. Mix the Dry Ingredients
In a small bowl, whisk together the flour, baking powder, and salt.
3. Cream the Butter and Honey
In a stand mixer or with a hand mixer, beat the butter and honey together on high speed until smooth and fluffy. Add the tahini and vanilla, and beat again until well combined.
4. Add the Dry Ingredients
Reduce the speed and gradually add in the flour mixture. Mix just until a dough forms.
5. Chill the Dough
Cover the dough and refrigerate until firm — at least 1 hour or up to overnight. This helps the cookies keep their shape while baking.
6. Prepare for Baking
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
7. Shape the Cookies
Scoop 1-tablespoon portions of dough and roll them into balls about 1 inch (2.5 cm) in diameter. Roll each ball in the toasted sesame seeds until fully coated, then place them on the baking sheet, spaced about 2 inches apart.
8. Bake
Bake for 12 minutes, or until the cookies are puffed and golden around the edges. Do not overbake — they’ll firm up as they cool.
9. Cool
Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
10. (Optional) Add the Honey Glaze
If using the glaze, whisk together the powdered sugar, honey, vanilla, and milk until smooth and drizzle-able. Use a spoon to lightly drizzle over the cooled cookies. Let the glaze set for at least an hour before storing.
11. Store
Keep the cookies in an airtight container at room temperature for up to 5 days.
Tips for Success
- Use room temperature butter for best creaming texture.
- Don’t skip chilling the dough — it prevents the cookies from spreading too much.
- Want extra sesame flavor? Add a touch of sesame oil or double-coat the cookies in seeds.
- Tahini separation is normal — stir it well before measuring.
- For gluten-free variation, try using a 1:1 gluten-free flour blend.
A Final Thought
These Sesame & Honey Cookies are everything I love in a homemade treat — fragrant, comforting, and just a bit rustic. They’re sweet without being cloying, and the sesame adds an earthy richness that keeps each bite interesting. They’re perfect to enjoy with a cup of herbal tea or coffee, and if you decide to add the honey glaze, they take on a whole new level of elegance.
I hope they become a staple in your cookie rotation, just as they have in mine.