Ingredients
Equipment
Method
- 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.
- 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.
- 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.
- 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.
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a large baking sheet lined with parchment paper.
- 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.
- 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.
- 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.
- Dust Again: Once cooled, roll the cookies in confectioner’s sugar again for an even coat.
- 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.