Sesame Honey Cookies 

These Sesame Honey Cookies from Easy Gay Oven are chewy, crisp-edged treats inspired by the irresistible appeal of Trader Joe’s honey‑roasted sesame almonds. They combine honey’s mellow sweetness with nutty toasted sesame, producing a chewy center and crisp exterior that stays fresh for days. The cookies are known for their rippled, crinkly tops and irresistible texture—textbook addictive dessert bites that balance flavor and simplicity perfectly. 

Ingredients (makes ~12 cookies)

• 8 tbsp unsalted butter (113 g)
  
  

• 1/3 cup honey (≈113 g)
  
  

• 1/2 cup light brown sugar, lightly packed (≈95 g)
  
  

• 1/2 cup granulated sugar (≈110 g)
  
  

• 1 large egg
  
  

• 1 tsp vanilla extract
  
  

• 1½ cups all-purpose flour (≈195 g), scoop‑and‑sweep method
  
  

• ½ tsp baking soda
  
  

• ¼ tsp baking powder
  
  

• 1 tsp kosher salt
  
  

• 6 tbsp toasted sesame seeds (≈52 g)
  
  

Directions

1. If sesame seeds aren’t pre-toasted, warm them in a skillet over medium-low heat until most are golden. Cool and set aside.

2. Whisk together flour, salt, baking soda, and baking powder in a bowl. Set aside.
   
   

3. Gently melt butter in a small saucepan over low heat; stir in the honey until well combined.
   
   

4. In another bowl, whisk that honey‑butter mixture with both sugars until uniform.
   
   

5. Add egg and vanilla into the sugar mixture; mix until smooth.
   
   

6. Fold in the dry ingredients gently, just until no streaks of flour remain. Cover the dough and chill in the fridge until firm—about 3–4 hours or overnight. 

7. Portion dough into 12 balls (~2 tbsp each) using a scoop. Roll each ball in sesame seeds, coating the bottom as well.
   
   

8. Freeze the dough balls briefly while preheating oven to 350 °F (177 °C). Place on parchment-lined baking trays, about 6 per tray with ~2 in spacing.
   
   

9. Bake for 7 minutes, then rotate trays and swap rack positions. Immediately and firmly bang each tray on the counter (“thwack”) to deflate cookies—this encourages crisp edges and chewy middles.
   
   

10. Bake for 6–7 more minutes, until edges are deep golden and centers remain slightly pale.
    
    

11. Remove trays and bang again once more. Let the cookies set for 5–10 minutes before moving them to a wire rack to cool completely.
    
    

Nutrients (approximate per cookie)

• Calories: ~180–220 kcal
  
  

• Carbohydrates: ~25 g (from honey, sugar, flour)
  
  

• Fat: ~8–10 g (butter + seed oil)
  
  

• Protein: ~2–3 g
  
  

• Sugar: ~12–15 g
  
  

• Sodium: ~100–150 mg