Sesame Seed Cookies

by - January 22, 2019

Crunchy Sesame Seed Cookies

Crunchy Sesame Seed Cookies

This is my own cookie recipe that I am trying for the first time and I am so excited that it turned out perfectly. My hubby and mother-in-law both said that these cookies are awesome.  

It is light, crumbly and slightly crunchy, and it just melts in the mouth. I have been making butter cookies with the whole egg.  It is nice but I think it is better with just the egg yolk alone.  

The double acting baking powder I used is aluminium free double acting baking powder from Bob's Red Mill that given to me by my sweet girlfriend.  I am so thankful to have learnt that some baking powder actually contains aluminium.  I have to look out for aluminium free baking powder from now on.

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When the recipe asks for room temperature butter, it refers to soft and pliable butter, but not looks shinny or greasy. It is still cool to touch and easy to spread.  During creaming stage of butter and sugar, it will create air pockets in the butter and will yield light cookies or bakes.  If the butter is warm, it will not create air pockets and make your cookies harder.

The best way to get room temperature butter is to cut the butter (from refrigerator) into chunks. Leave it outside room temperature (my tropical climate here is around 28 - 30 C) for 15 minutes or until you can get an indent when you press with your finger. 

Creaming Butter and Sugar process has to be done slowly at low medium speed and not more than medium speed or the butter will heat up.

Cake Flour has a lower protein content and make the cookies a bit softer.  All purposed flour make the cookies more crispy as it content more protein.  

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Recipe - Crunchy Sesame Seed Cookies

Yields:  Approximately 92 cookies


250g butter, room temperature (leave sit out for 30 minutes)
90g brown sugar (Please add more sugar if you prefer sweeter)
2 egg yolks (Large egg, 60g and above)
280g plain flour
3/4 tsp salt
1 3/4 tsp double acting baking powder 
170g sesame seeds (150g white + 20g black), toasted. (You may cut down to 150g)

Baking trays
Piping bag
Wilton 6B nozzle

  1. Preheat oven to 180C.  Line the baking tray with parchment paper.  Set aside.
  2. Sift flour and baking powder into a bowl, stir in salt and sesame seeds.  Set aside.
  3. In a bowl of electric mixer, beat together butter and brown sugar until fluffy with the paddle attachment. Add in egg yolks one at a time and beat till well combine.
  4. Lower the speed, gradually add in flour mixture and mix until form a smooth dough.
  5. Transfer the dough to a pipping bag (about 1/4 full) fitted with Wilton 6B nozzle and pipe cookie dough onto the lined baking tray.  
  6. Bake at preheated oven for 15 minutes, or until golden brown.
  7. Let cool on baking tray for 5 minutes before transferring to a wire rack to cool completely.  Store in airtight container.
  1. Please do not use the small nozzle like 4B.  The dough contains a lot of sesame seeds and you will get hard time to pipe the dough unless a larger nozzle  is used. 
  2. If you don't want to pipe out the cookies dough, just shape into a small ball and press into a round dish as below 👇

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  1. Hi.. can i use normal baking powder instead? If yes, how much do i add?

    1. Hi, normal baking powder is fine too. The same amount. Thanks:)

  2. Hi, for the sesame cookie, if I can't get hold of double acting baking powder, can use the normal ones? What difference would it make? Same measurement to be used? Thanks.

    1. Hi, Thank you for asking. Yes, you may use the normal baking powder with the same amount.
      Thanks :)

  3. Such an easy & wonderful cookoes.i adore & love how easy your recipes & instructions as well with the good yet very helpful information given.thanks alot for the recioes,i wish you all the best in life & gong xi fah chai!!! 😍

    1. Hi Shareen,

      Thank you for your comments.

      Gong Xi Fa Chai and Happy Chinese New Year to you and your family too :)

  4. Hi there. I already tried your recipe. It suits me well. Baked it for christmas and CNY. Glad I found your blog.

    1. Hi there,

      Thank you for trying this recipe and your feedback. Happy to hear that you like it. All my family members love this cookies too.

      Merry Xmas :)

  5. Hi there.can I use whole wheat flour.tq

    1. Hi there, Thank you for asking.

      The end result may be different as less volume. Please read this link:

      Cheers :)

  6. I made these last night. Double of the recipe given. So sedap. I lessened the sugar - total 30gm. Love the taste as i can also taste the salty part. Giving this to a diabetic friend soon. Reminds me of the sesame cookies by Ghee Hiang Penang. Recipe is a keeper.

    1. Hi, thank you for trying this recipe and your feedback. So happy to hear that you like it too. This is one of my favourite cookies...
      Cheers :)

  7. Hi, would love to try this soon! Usually how long can I preheat the oven before baking anything?

    1. Hi, I usually preheat oven for 10 - 15 minutes before baking.

      Cheers :)