Benne Cookies Recipe

Introduction

Benne Cookies are a delightful treat featuring toasted sesame seeds, lending a nutty flavor and a satisfying crunch. These buttery cookies are simple to make and perfect for sharing with friends and family.

Ingredients

• 1/2 cup plus 1 tablespoon (129 grams) unsalted butter, at room temperature, plus more for greasing
• 1 cup (140 grams) benne seeds or sesame seeds
• 1 cup (125 grams) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 cup (100 grams) granulated sugar
• 1/4 cup (55 grams) packed light brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Lightly grease two large cookie sheets with butter.
2. Step 2: Melt 1 tablespoon of butter in a cast-iron skillet over medium heat. Add the benne seeds and stir to coat. Toast the seeds, stirring frequently, until fragrant and slightly darkened, about 2 to 3 minutes. Be careful not to burn them; reduce heat if necessary. Transfer seeds to a plate and let cool completely.
3. Step 3: In a medium bowl, whisk together the flour, baking soda, and salt.
4. Step 4: In a large bowl, cream the remaining 8 tablespoons (115 grams) of butter with both sugars until fluffy and well combined. Beat in the egg until smooth. Add the cooled toasted benne seeds and vanilla extract, then stir in the flour mixture until just incorporated.
5. Step 5: Drop rounded teaspoonfuls of dough at least 2 1/2 inches apart onto one prepared cookie sheet. Bake for 8 to 10 minutes, or until the edges are golden brown. Remove cookies immediately and transfer to waxed or parchment paper to cool. Repeat with the remaining dough using the second cookie sheet, and reuse the first sheet once cooled if needed.

Tips & Variations

• For a richer flavor, try using browned butter instead of regular melted butter.
• Substitute half the granulated sugar with coconut sugar for a deeper taste.
• For extra crunch, sprinkle a few benne seeds on top of each cookie before baking.
• If you can’t find benne seeds, toasted regular sesame seeds work just as well.

Storage

Store cooled benne cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container for up to three months. To reheat, let thaw at room temperature or warm gently in a low oven for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What are benne seeds?

Benne seeds are a type of sesame seed traditionally used in Southern cooking. They have a slightly nuttier flavor and larger size compared to regular sesame seeds but can be substituted with toasted sesame seeds if necessary.

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it in an airtight container for up to 24 hours before baking. This can help the flavors meld and make the dough easier to handle.

Benne Cookies Recipe

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4.9 from 115 reviews

Benne Cookies are a delightful Southern treat featuring toasted benne (sesame) seeds incorporated into a buttery, sweet cookie dough. These thin, crisp cookies have a rich nutty flavor from the toasted seeds and a tender bite, perfect for enjoying with tea or coffee.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: About 24 small cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/2 cup plus 1 tablespoon (129 grams) unsalted butter, at room temperature, plus more for greasing
• 1 large egg
• 1 teaspoon pure vanilla extract

Dry Ingredients

• 1 cup (125 grams) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 cup (100 grams) granulated sugar
• 1/4 cup (55 grams) packed light brown sugar

Additional Ingredients

• 1 cup (140 grams) benne seeds or sesame seeds

Instructions

1. Preheat and prepare baking sheets: Heat the oven to 350°F (177°C). Lightly grease two large cookie sheets with butter to prevent the cookies from sticking.
2. Toast the benne seeds: Melt 1 tablespoon of butter in a cast-iron skillet over medium heat. Add the benne seeds and stir continuously to evenly coat them with butter. Toast the seeds for 2 to 3 minutes, until they become fragrant and slightly darkened in color. Be careful not to burn them by decreasing heat if necessary. Once toasted, scrape the seeds onto a plate and let them cool completely.
3. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and fine salt until well combined.
4. Cream butter and sugars: In a large bowl, cream the remaining 8 tablespoons (115 grams) of butter with the granulated and light brown sugars until the mixture is fluffy and well blended. Add the egg and beat thoroughly.
5. Combine cookie dough: Stir in the cooled toasted benne seeds and vanilla extract to the wet mixture. Gradually fold in the dry flour mixture until a consistent dough forms.
6. Shape and bake cookies: Drop rounded teaspoonfuls of dough onto one of the prepared cookie sheets, spacing them at least 2.5 inches apart to allow for spreading. Bake in the preheated oven for 8 to 10 minutes, or until the edges are golden brown.
7. Cool the cookies: Immediately remove the cookies from the baking sheet and transfer them to waxed or parchment paper to cool completely. Repeat the process with the remaining dough on the second baking sheet. Reuse the first sheet once it has cooled, if needed.

Notes

• Use unsalted butter to control the salt content in the cookies.
• Be careful to toast the benne seeds evenly without burning for the best nutty flavor.
• Spacing the cookies properly prevents them from merging during baking.
• Cooling cookies on parchment prevents sticking and preserves their delicate texture.
• Using a cast iron skillet enhances even toasting of the seeds but another heavy skillet can also work.
• This recipe yields thin, crispy cookies rather than soft or chewy ones.

Keywords: Benne Cookies, Sesame Seed Cookies, Southern Cookies, Toasted Benne Seeds, Crispy Cookies, Southern Dessert