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+ servings
An overhead close up picture of sesame lace cookies with chocolate.
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Sesame Lace Cookies

Yield: 24 cookies
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Inspired by Italian Florentine cookies, sesame lace cookies are nice and thin with a buttery toffee flavor. These cookies come together in a pinch for stress-free holiday baking!

Ingredients

  • 1 c sesame seeds white, black, or a mix of both
  • 1/4 c all-purpose flour
  • 1/2 tsp salt
  • 1/4 c white sugar
  • 1/4 c brown sugar
  • 2 tbs heavy cream
  • 2 tbs honey
  • 1/3 c unsalted butter
  • 1 tsp vanilla extract
  • 8 oz dark chocolate chopped

Instructions 

  • Preheat oven to 350°F. Line two sheet pans with parchment paper.
  • In a medium bowl, stir together sesame seeds, flour, and salt. Set aside.
  • In a small saucepan, combine the white sugar, brown sugar, heavy cream, honey, and unsalted butter. Bring to a boil, stirring frequently. Let boil for 2 minutes, until sugar is completely dissolved. Remove from heat and stir in the vanilla extract. The mixture will bubble.
  • Pour the butter-sugar mixture over the sesame mixture, using a rubber spatula to fold everything together. Let cool for about 10 minutes.
  • Scoop the sesame cookie dough using a standard .75oz cookie scoop or spoon. (For smaller cookies, use a teaspoon). Space the cookies about 3 inches apart, because they will spread significantly.
  • Bake on the center rack of your oven for 8-9 minutes, rotating the pans halfway through, until the mixture is no longer bubbling and the cookies are a caramel-y golden brown.
  • Let the cookies cool for 5-6 minutes on the sheet pan, or until they are stiff and slightly cooled. Using a thin spatula or butter knife, transfer to a wire rack to cool completely. Repeat with the remaining cookie batter.
  • Meanwhile, melt the chocolate. Add a couple of inches of water to a pot and bring to a simmer. Pour the chopped chocolate into another similar-sized pot or heatproof bowl, and place over the simmering water. Stir the chocolate until smooth and completely melted. Alternatively, you can microwave the chocolate in a heatproof bowl at 50% power in 30-second increments, stirring in-between, until melted. Let the melted chocolate cool for a few minutes.
  • With a small offset spatula or butter knife, spread about half a Tablespoon of melted chocolate on the bottom of each cookie. Place the cookies chocolate-side up on a parchment-lined cookie sheet and use the tines of a fork to create a wavy decoration. Alternatively, you can place the cookies chocolate-side down on a parchment-lined sheet so the chocolate seeps through the holes of the cookies. Let the chocolate set completely.
  • Place the cookies in an airtight container with parchment paper in-between each layer. Leave at room-temperature to prevent the chocolate from melting. Cookies will last for several weeks.

Notes

Try a mix of very finely chopped nuts and/or seeds in place of the sesame seeds.
For a lighter dessert, drizzle the chocolate over the cookies, or leave the chocolate out completely.
Add spices, citrus zest, etc.! These cookies are easy to make your own.
Cuisine: Italian
Course: Dessert
Serving: 1cookie, Calories: 136kcal, Carbohydrates: 13.1g, Protein: 2g, Fat: 8.7g, Saturated Fat: 4.2g, Cholesterol: 11mg, Sodium: 60mg, Potassium: 69mg, Fiber: 1.1g, Sugar: 9.9g, Calcium: 79mg, Iron: 1mg
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