Easiest Way to Make Perfect Crunchy Sesame Cookies

Crunchy Sesame Cookies. Perfect cookies--crunchy, chewy, soft, lots of flavor. Might add a TB of sesame seeds to the batter next time or a handful of sliced almonds, but they are also PERFECT as is. Line two heavy duty sheet pans with parchment paper.

Crunchy Sesame Cookies has a low-calorie, low-carb, low-fat and low-protein content. The carbohydrate profile of the the food reveals it is low in complex carbs and average in Simple carbs. Carbs are our primary source of energy but its source should be chosen with utmost care. You can cook Crunchy Sesame Cookies using 7 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Crunchy Sesame Cookies

1. It's 90 g of Cake flour (weak flour).
2. It's Pinch of salt.
3. You need 25 g of Sugar.
4. It's 1/4 tsp of Baking powder.
5. It's 30 g of Vegetable or canola oil.
6. It's 30 g of Milk.
7. Prepare 20 g of Sesame seeds (white, black or mix).

In the end, she liked the sesame cookies I made a lot. These sesame cookies are light and crunchy. The sugar amount is not too much but still satisfies the sugar craving. Let's see how I make it; How to Make Toasted Sesame Cookies Toasting Sesame Seeds: Before I start making the dough, I toast the sesame seeds in a small pan at low-medium heat.

Crunchy Sesame Cookies instructions

1. Preheat oven to 180°C/350°F.
2. Mix flour, sugar, salt and baking powder in a small bowl..
3. Make a well in the middle of the flour mixture..
4. Pour in the milk and then the oil into the well. Mix the milk and oil together before mixing in with the flour..
5. Once the milk and oil are mixed, use a spatula or a pastry card to gradually fold in the flour until the dough just comes together. Do not knead or over mix - it's okay if it's a little powdery..
6. Lastly, add in the sesame seeds and roughly cut into the dough with the spatula or pastry card until the dough is moist and no longer powdery..
7. Take the dough out of the bowl and onto a working surface. Fold the dough in half over itself about 3-4 times. Again, don't knead!.
8. Flatten out the dough a little bit with your hands, then transfer it to parchment or wax paper and use a rolling pin to roll out the dough. Roll it out into a thin square, about 2-3 mm thick..
9. Using a knife, cut the square-shaped cookie dough into smaller squares by cutting like a criss-cross grid pattern. Or you can cut out shapes using cookie cutters too..
10. Transfer the cut cookie dough along with the parchment/wax paper onto a baking sheet or pan..
11. Bake at 180°C/350°F for 15-17 minutes until very lightly browned. Remove and let cool. Store in an airtight container after cooling..

A crispy little butter cookie with sesame seeds. In came these Crunchy Sesame Cookies to satisfy our sweet tooth. Lots of cookies use shortening or butter, but not these exquisite rounds - the fat requirement is fulfilled from the use of tahini (sesame-seed butter) and pungent toasted sesame oil. The cookies came out soft out of the oven, and I remember this about this recipe. But after a day, they hardened up exactly how I remember from my childhood.