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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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/benne-cookies-recipe/