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Ingredients
- 1/2 cup all-purpose flour
- 1/8 tsp. baking powder
- 1/8 tsp. salt
- 6 Tbsp. (3/4 stick) unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1 large egg
- 1/4 tsp. vanilla extract
- 1/4 cup sesame seeds, toasted
Preparation
Step 1
Adjust an oven rack to the middle position and heat the oven to 325 degrees. Line a baking sheet with parchment paper. Whisk the flour, baking powder, and salt in a medium bowl.
With an electric mixer at a medium-high speed, beat the butter and sugar together until fluffy, about 2 minutes. Reduce the speed to medium and beat in the egg and vanilla until combined. Add the flour mixture and beat until incorporated. Fold in the sesame seeds.
Drop heaping tsp.-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake until the tops of the cookies bubble and the edges turn deep brown, about 9 minutes. Cool the cookies on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely, about 15 minutes. Repeat with the remaining dough. (The cookies can be stored in an airtight container for up to 2 days.)