Friday, March 7, 2014

20--- Toasted Sesame Snickerdoodles

I know, I know.  The combo sounds strangely wonderful doesn't it?  Well it is.  Trust me.

These cookies turn out so soft with a little bit of crispy on the outside thanks to the toasted sesame seeds.  You've got to try them to believe it.

Toasted Sesame Snickerdoodles
Makes 2 dozen

1 1/3 cups flour
1 tsp cream of tarter
1/2 tsp baking soda
1/2 cup butter, softened to room temperature
1 egg
3/4 cup + 1 Tbsp white sugar
1 tsp pure vanilla extract
1/3 cup sesame seeds, toasted (in a nonstick skillet over medium heat), divided
1 Tbsp ground cinnamon

In a large bowl, combine butter and 3/4 cup sugar with a mixer until fluffy. Add egg and vanilla and mix well. In a smaller bowl, combine flour, cream of tarter, and baking soda.  Gradually add flour mixture to butter mixture and mix.  Add in 3 Tbsp sesame seeds and mix until well distributed.

Cover bowl and refrigerate dough for 2 hours.

Preheat oven to 400 degrees.  Mix cinnamon and remaining 1 Tbsp sugar with remaining 3 Tbsp sesame seeds.   Add 1/2 cup water to a small bowl.  Shape dough into 1" balls.  Add a small amount of water to your hand and roll each ball to lightly wet it.  Then roll each ball in cinnamon/ sugar/ seed mixture and place on ungreased baking sheets, 2" apart.  Bake for 8 minutes, or until lightly browned.

Remove cookies from oven, allow to cool for 2-3 minutes, and transfer to wire racks to cool completely prior to storing in an airtight container.


  1. These look amazing! I don't think i've ever tried a snickerdoodle before, but I kind of want to now! I'll have to go buy the ingredients this week and see if the ones I whip up look as good as this (although I have no taste reference point... opps!)
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  2. I've never had sesame seeds on snickerdoodles before, but boy do those sound good! Great job :)

    Happy Blogging!
    Happy Valley Chow