Benne Seed Cookies

Total: 30 min

Prep: 15 min

Cook: 15 min

Yield: 144 cookies

Level: Intermediate



Preheat the oven to 350 degrees.

Cream the light brown sugar, butter and eggs for about 5 minutes, until light and fluffy. Sift the flour, baking powder and salt. Add to the butter mixture. Mix until combined, about 2 minutes. Add vanilla and mix again. Stir in the sesame seeds with a sturdy spoon.

Line two large cookie sheets with parchment paper. Drop batter by teaspoonfuls about 2 inches apart onto lined sheets. You will get about 15 small cookies per sheet. Bake for 15 minutes, until very brown. Let them cool completely on the parchment before storing in an airtight container. They are very brittle, so are best stored in a tin. Keep rotating pans until all cookies are baked.

Makes 144 small cookies.

Note: I often bake several dozen cookies, then freeze the rest of the dough in smaller tubs. Allow the dough to thaw in the refrigerator and then allow the dough to come to room temperature before spooning out the cookies. The cooked cookies also freeze well.



1 pound (2 1/4 cups) light brown sugar
1 1/2 cups (3 sticks) butter softened
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons vanilla
1 1/2 cups toasted sesame seeds (I purchase from a whole-foods store and toast for about 5 minutes. They burn quickly)