Sesame Snickerdoodles
Sesame Snickerdoodles
Ingredients
For the Dry Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Wet Ingredients
- 1 cup unsalted butter, room temperature
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 large eggs
- 1/4 cup black sesame powder, (or grind whole black sesame seeds in a coffee grinder)
For the Coating
- 1/4 cup granulated sugar
- 2 tablespoons black sesame powder
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Set aside.
⏱️ 2 min
- 2
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the room temperature unsalted butter on medium speed until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 3
Add the packed light brown sugar and granulated sugar to the butter. Beat on medium speed until well combined and creamy, about 2 minutes, scraping down the sides of the bowl as needed.
⏱️ 2 min
- 4
Stir in the vanilla extract and almond extract until just combined.
⏱️ 1 min
- 5
Add the large eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl.
⏱️ 2 min
- 6
Gradually add the reserved dry ingredients to the wet mixture, mixing on low speed until just combined. Add the black sesame powder and continue to mix until a uniform, greyish dough forms. Be careful not to overmix.
⏱️ 3 min
- 7
Cover the dough and chill in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much.
- 8
While the dough chills, preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375
- 9
In a small shallow bowl, combine the granulated sugar and black sesame powder for the coating.
⏱️ 1 min
- 10
Scoop the chilled dough into rough golf-ball sized portions (about 1 1/2 tablespoons each). Roll each dough ball thoroughly in the sugar and black sesame coating until evenly covered.
⏱️ 5 min
- 11
Place the coated dough balls about 2 inches apart on the prepared baking sheets.
⏱️ 1 min
- 12
Bake for 9 to 12 minutes, or until the edges are set and lightly golden, but the centers still look soft. The cookies will puff up and then crinkle as they cool.
⏱️ 12 min•🌡️ 375
- 13
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. The cookies will firm up as they cool.
Kitchen Tools
Nutrition Facts (per serving)
Sesame Snickerdoodles
Ingredients
For the Dry Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Wet Ingredients
- 1 cup unsalted butter, room temperature
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 large eggs
- 1/4 cup black sesame powder, (or grind whole black sesame seeds in a coffee grinder)
For the Coating
- 1/4 cup granulated sugar
- 2 tablespoons black sesame powder
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Set aside.
⏱️ 2 min - 2
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the room temperature unsalted butter on medium speed until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 3
Add the packed light brown sugar and granulated sugar to the butter. Beat on medium speed until well combined and creamy, about 2 minutes, scraping down the sides of the bowl as needed.
⏱️ 2 min - 4
Stir in the vanilla extract and almond extract until just combined.
⏱️ 1 min - 5
Add the large eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl.
⏱️ 2 min - 6
Gradually add the reserved dry ingredients to the wet mixture, mixing on low speed until just combined. Add the black sesame powder and continue to mix until a uniform, greyish dough forms. Be careful not to overmix.
⏱️ 3 min - 7
Cover the dough and chill in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much.
- 8
While the dough chills, preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375 - 9
In a small shallow bowl, combine the granulated sugar and black sesame powder for the coating.
⏱️ 1 min - 10
Scoop the chilled dough into rough golf-ball sized portions (about 1 1/2 tablespoons each). Roll each dough ball thoroughly in the sugar and black sesame coating until evenly covered.
⏱️ 5 min - 11
Place the coated dough balls about 2 inches apart on the prepared baking sheets.
⏱️ 1 min - 12
Bake for 9 to 12 minutes, or until the edges are set and lightly golden, but the centers still look soft. The cookies will puff up and then crinkle as they cool.
⏱️ 12 min•🌡️ 375 - 13
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. The cookies will firm up as they cool.