Benne Cookies
Published May 11, 2022
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- ½cup plus 1 tablespoon/129 grams unsalted butter, at room temperature, plus more for greasing
- 1cup/140 grams benne seeds or sesame seeds
- 1cup/125 grams all-purpose flour
- ½teaspoon baking soda
- ½teaspoon fine salt
- ½cup/100 grams granulated sugar
- ¼cup/55 grams packed light brown sugar
- 1large egg
- 1teaspoon pure vanilla extract
Nutritional analysis per serving (40 servings)
92 calories; 7 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 1 gram protein; 42 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 350 degrees. Lightly grease 2 large cookie sheets with butter.
- Step 2
Melt 1 tablespoon butter in a cast-iron skillet over medium heat and add the benne seeds, stirring them until coated. Toast the seeds, stirring frequently, until fragrant and darkened a shade, 2 to 3 minutes. Take care not to burn the seeds and turn down the heat if needed. Scrape onto a plate and let cool completely.
- Step 3
Whisk the flour, baking soda and salt together in a medium bowl.
- Step 4
In a large bowl, cream together the remaining 8 tablespoons/115 grams butter and both sugars until well combined and fluffy. Add the egg and beat well. Add the cooled toasted benne seeds and the vanilla, then stir in the flour mixture.
- Step 5
Drop rounded teaspoonfuls of the cookie dough at least 2½ inches apart on 1 prepared cookie sheet. Bake for 8 to 10 minutes, until golden brown around the edges. Remove the wafers from the cookie sheet immediately and place on waxed or parchment paper to cool. Repeat with the remaining dough on the second cookie sheet, reusing the first sheet when it’s cool, if needed.
Private Notes
Comments
You can get authentic heirloom benne seeds from Anson Mills. They technically say that benne is just another word for Sesame seeds but they are really not the same.
Anson Mills definitely sells retail. I regularly buy rice and benne seeds from them. Look at this page, which coincidently offers another benne seed cookie recipe:https://ansonmills.com/recipes/456
I'm firmly in the 'follow the recipe before you comment' camp, but know that if you only have a jar of pre-roasted and roughly ground sesame seeds that have been languishing in your freezer from a long ago trip to H-Mart, you should absolutely still make this recipe. They may not turn out exactly like Emily Meggett's-- mine don't have the brown rim-- but they will still be utterly delicious in a can't stop eating them kind of way and the future of that jar of sesame seeds will be crystal clear
Amazing cookies--my favorites! They are great with sesame, but I did get benne from Kalustyan in NYC--I think they also ship.
I used generic bulk sesame seeds and they were still delicious. Fast and easy, not too sweet.
delicious! i would halve the salt next time. this time however i did a drizzle of dark chocolate to balance the saltiness- huge hit. i also chilled the dough to make them less crispy and more cookie like.
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