Toasted Sesame Snowball Cookies

There’s something utterly charming about baking cookies, especially in the winter months. The warm aroma of freshly baked Toasted Sesame Snowball Cookies wafting through the house brings back so many fond memories. I remember the first time I made these cookies; my kitchen was a flurry of flour and excitement as I experimented with sesame seeds. The crunch of the toasted seeds combined with the soft, melt-in-your-mouth texture of the cookies was a revelation. Friends and family couldn’t get enough, and soon these cookies became a staple during the holiday season. Whether you’re gathering for a festive celebration or simply enjoying a cozy day at home, these cookies are sure to bring joy and warmth to your table.

What You Need for Toasted Sesame Snowball Cookies

Baking is all about harmony, and the ingredients in Toasted Sesame Snowball Cookies come together beautifully. Each component plays a crucial role: from the butter providing richness to the powdered sugar adding sweetness, this recipe is a celebration of flavors and textures. Here’s what you’ll need to create these delightful cookies:

• 1/2 cup raw sesame seeds* – These seeds are the star ingredient, providing a nutty flavor and crunch.
• 1 cup salted butter, softened (I used dairy-free) – The base for the cookie, giving it a rich flavor and soft texture.
• 1/2 cup powdered sugar – Provides sweetness and contributes to the cookie’s melt-in-your-mouth quality.
• 2 teaspoons vanilla extract – Adds depth and enhances the other flavors.
• 2 1/4 cups all-purpose flour, spooned and leveled – The foundation of the cookie dough, creating structure.
• 1/4 teaspoon ground cinnamon – For a hint of warmth and spice.
• 1/8 teaspoon ground ginger or cardamom (optional) – Adds a subtle aromatic note.
• 1 1/4 cups confectioner’s sugar – For rolling the cookies and giving them that classic snowball appearance.

The Method for Toasted Sesame Snowball Cookies

Making Toasted Sesame Snowball Cookies is a delightful process that fills your kitchen with warmth and delicious scents. Each step is simple yet rewarding, transforming basic ingredients into something special. Grab your mixing bowls and let’s get started!

1. Toast the Sesame Seeds: Begin by adding the sesame seeds to a sauté pan over medium heat. Stir frequently with a spatula to ensure even cooking. You want the seeds to turn a golden brown, which should take anywhere from five to fourteen minutes depending on your stovetop. Once toasted, transfer them to a plate to cool.
2. Cream the Butter: In a large bowl, combine the softened butter and powdered sugar. Using a hand mixer or stand mixer, cream them together until the mixture is smooth and fluffy, about two minutes. Next, mix in the vanilla extract until well combined.
3. Incorporate Dry Ingredients: Sift the flour, cinnamon, and optional ginger or cardamom over the butter mixture. Gently fold the dry ingredients into the wet mixture using a spatula until a thick batter forms. Once the dry ingredients are mostly combined, fold in the cooled sesame seeds until everything is well mixed.
4. Chill the Dough: Cover the bowl tightly with plastic wrap and refrigerate the dough for thirty minutes. This step is crucial as it helps the flavors meld and the dough firm up. You can keep it in the fridge for up to three days if needed.
5. Preheat the Oven: When ready to bake, preheat your oven to 350°F (175°C). Prepare a large baking sheet by lining it with parchment paper or ensuring it’s non-stick.
6. Form the Cookies: Use a tablespoon-sized cookie scoop to form dough balls. My batch usually makes thirty-six cookies. Roll each ball into a smooth sphere with your hands and place them on the prepared baking sheet, ensuring they are about two inches apart.
7. Bake: Bake the cookies in the middle of the preheated oven for fifteen to seventeen minutes. You’ll know they’re done when the bottoms are golden brown and the tops are just barely golden.
8. Dust: While the cookies are baking, prepare a bowl of confectioner’s sugar for dusting. Allow the cookies to cool on the baking sheet for five minutes after baking. Carefully roll each cookie in the sugar, then place them on a wire rack to cool completely.
9. Dust Again: As the cookies cool, they will absorb some of the sugar. Once they’re completely cooled, roll them in the confectioner’s sugar again for that perfect snowy finish.
10. Serve & Enjoy: Serve the cookies as desired. They store well in an airtight container for up to five days, though they never last that long in my house!

Pro Tips and Tweaks

If you want to elevate your cookie-making game, here are some helpful tips to ensure your Toasted Sesame Snowball Cookies turn out perfectly every time.

• Storage: Store leftover cookies in an airtight container to keep them fresh for up to five days.
• Freezing: You can freeze the baked cookies for up to three months. Just ensure they are fully cooled and stored properly.
• Variations: Experiment with different nuts or spices to find your favorite flavor combination.
• Serving: These cookies are perfect for any occasion, from holiday parties to casual get-togethers.
• Dusting: For an extra touch, infuse the sugar with some finely grated citrus zest before rolling the cookies.

What Complements This Toasted Sesame Snowball Cookies

Enjoying Toasted Sesame Snowball Cookies is a delightful experience, and the right pairings can enhance the moment even further. Here are some serving suggestions to consider:

• Tea Time: These cookies pair beautifully with a cup of warm tea, balancing the sweetness and providing a comforting experience.
• Coffee Break: Enjoy them alongside a hot cup of coffee for a delightful afternoon pick-me-up.
• Holiday Gatherings: Serve them as part of a dessert platter during festive occasions like Christmas or New Year’s celebrations.
• Picnic Treat: Pack them for a picnic or outdoor adventure, where their delightful flavor will shine amidst nature.
• Birthday Celebrations: These cookies can be a fun addition to a birthday party, pleasing guests of all ages.

FAQ

Conclusion

In conclusion, Toasted Sesame Snowball Cookies are a delightful treat that combines rich flavors with a unique texture. They’re perfect for sharing during festive times or enjoying with a warm beverage at home. I encourage you to give this recipe a try; it’s incredibly satisfying to bake and share these cookies with loved ones. You won’t regret bringing this recipe into your baking repertoire!

Toasted Sesame Snowball Cookies

Indulge in the delightful crunch of Toasted Sesame Snowball Cookies! These easy-to-make cookies are filled with rich, nutty flavors and are perfect for any occasion. Soft, buttery, and rolled in powdered sugar, they offer a melt-in-your-mouth experience that you won't resist. Bake a batch tonight and share the joy!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 36 cookies

Course: Desserts

Cuisine: American

Calories: 120

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 cup sesame seeds
• 1 cup salted butter softened (I used dairy-free)
• 1/2 cup powdered sugar
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour spooned and leveled
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger or cardamom optional
• 1 1/4 cups confectioner’s sugar

Equipment

• Oven
• Baking Sheet
• Frying Pan
• Wooden Spoon
• Mixing Bowl

Method

 

1. Toast the Sesame Seeds: Add the sesame seeds to a sauté pan over medium heat. Stir frequently to ensure even cooking; toast until they are golden brown, about 5 to 14 minutes. Transfer to a plate to cool.
2. Cream the Butter: In a large bowl, combine the softened butter and powdered sugar. Cream them together until smooth and fluffy, about 2 minutes. Add the vanilla extract and mix until combined.
3. Incorporate Dry Ingredients: Sift the flour, cinnamon, and optional ginger over the butter mixture. Fold the dry ingredients into the wet mixture until a thick batter forms. Fold in the toasted sesame seeds until everything is well mixed.
4. Chill the Dough: Cover the bowl tightly with plastic wrap and refrigerate for 30 minutes. You can keep it in the fridge for up to 3 days.
5. Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a large baking sheet lined with parchment paper.
6. Form the Cookies: Use a tablespoon-sized cookie scoop to form dough balls, rolling each into a smooth sphere. Place them on the prepared baking sheet, about 2 inches apart.
7. Bake: Bake the cookies in the preheated oven for 15 to 17 minutes, until the bottoms are golden brown and the tops are barely golden.
8. Dust: While baking, spread confectioner’s sugar in a large bowl. Let the cookies sit on the baking sheet for 5 minutes before rolling them in the sugar and cooling on a wire rack.
9. Dust Again: Once cooled, roll the cookies in confectioner’s sugar again for an even coat.
10. Serve & Enjoy: Serve the cookies as desired and store leftovers in an airtight container for up to 5 days.

Notes

Tip 1: I recommend buying untoasted sesame seeds for the best flavor and texture.

Tip 2: If using unsalted butter, add 1/2 teaspoon of kosher salt to the dough.

Tip 3: You can make your own powdered sugar by blending granulated sugar and cornstarch in a high-speed blender.

Tip 4: For make-ahead convenience, tightly wrap the cookie dough and refrigerate for up to 3 days.

Previous PostBlueberry Delight

Next Post Slow Cooker Pot Roast

Meet Juliet Sterling

Creating rich, complex flavors is my obsession, though I am just as passionate about capturing them through the lens. I develop recipes that taste like they simmered all day but are actually achievable for any home cook. I cooked and styled this dish to ensure the flavors are balanced and the presentation inspires you.