These extra-buttery, crispy-on-the-outside, soft-in-the-middle wonderfully addictive cookies are similar to the classic benne wafer, only larger. Serve them with tea or creamy coffee, or try them as sandwiches with a little of your favorite ice cream as filler for a yummy summer treat. Store in an airtight container, at room temperature, for three days.
- Yield: 30 cookies
- 1 cup all-purpose flour, spooned and leveled
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 10 tablespoons unsalted butter, at room temperature
- ¾ cup packed light-brown sugar
- ¼ cup granulated sugar
- 1 large egg, at room temperature
- ½ teaspoon pure vanilla extract
- 1 cup toasted hulled white sesame seeds
- Preheat oven to 350°F. Line 2 rimmed baking sheets with parchment. Whisk together the flour, baking soda, and salt in a bowl.
- Beat the butter and sugars with an electric mixer on medium high speed until light and fluffy, 2 to 3 minutes. Add the egg and beat until fully incorporated. Add the vanilla and beat to combine. Reduce the mixer speed to low and gradually beat in the flour mixture. Add the sesame seeds and beat to combine.
- Drop tablespoons of the dough, 3 inches apart, on the lined baking sheet. Bake, rotating the sheets front to back and top to bottom halfway through, until golden-brown, 5 to 6 minutes.
- Cool the cookies on the baking sheet for 5 minutes then transfer to a cooling rack to cool completely.