Irresistibly Easy Honey Sesame Date Cookies for Sweet Bliss
These Honey Sesame Date Cookies are a delightful blend of chewy and crispy textures, perfect for any occasion.
Equipment
- Mixing Bowls
- Whisk
- baking sheet
- parchment paper
Ingredients
Cookies
- 2 cups All-Purpose Flour Can substitute with gluten-free blend
- 1 teaspoon Baking Powder No substitutions needed
- 1 teaspoon Baking Soda Essential for perfect texture
- 1 teaspoon Salt Enhances overall flavor
- 1/2 cup Unsalted Butter Vegan butter works for dairy-free
- 1/2 cup Brown Sugar Can use coconut sugar
- 1/2 cup Granulated Sugar Other sweeteners can substitute
- 1/2 cup Honey Maple syrup is a vegan alternative
- 1 large Egg Can replace with a flax egg for vegan
- 1 teaspoon Vanilla Extract Almond extract can be used
- 1/2 cup Toasted Sesame Seeds Poppy seeds can be swapped
- 1 cup Chopped Dates Provides natural sweetness and chewiness
Instructions
Preparation
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- In a larger bowl, cream the softened unsalted butter with brown sugar and granulated sugar until light and fluffy.
- Beat in the honey, egg, and vanilla extract until well incorporated.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Gently fold in the toasted sesame seeds and chopped dates.
- Wrap the dough in plastic wrap and chill it in the refrigerator for at least 2 hours.
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Scoop about 1.5 tablespoons of dough, roll in remaining sesame seeds, and place on baking sheets.
- Bake for 10-12 minutes until golden brown around the edges.
- Cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store in an airtight container for up to 5 days or refrigerate for up to a week for extended freshness.