I first made these sesame shortbread cookies on a quiet afternoon when I wanted something comforting but not overly sweet, and the moment the butter, vanilla, and lemon zest hit the bowl, my kitchen filled with the most cozy, bakery-like aroma. As the cookies baked, the scent of toasted sesame seeds felt warm and nostalgic, and when I dusted them with icing sugar, I knew instantly this recipe would become one of my favorites to make again and again.
Why You’ll Love This Recipe
You’ll love this recipe because it’s the kind of cookie that feels delicate yet deeply satisfying, and from my own experience, it surprises people in the best way. The sesame flavor is subtle but distinctive, the texture is tender and crumbly, and every bite feels comforting without being heavy. It’s perfect when you want something simple, elegant, and just a little different from the usual shortbread.
Ingredients
- 250 g softened butter
- 2 tbsp granulated sugar
- 2 packets vanilla sugar
- Finely grated zest of 1 lemon
- 200 ml sesame seeds
- Approximately 320 g all-purpose flour (adjust as needed)
- 1 packet baking powder
- Icing sugar, for dusting
These ingredients work together in a very specific way, and I’ve learned that balance matters more than precision here. The butter must be soft, not melted, to create that tender crumb. Lemon zest doesn’t dominate but lifts the flavor beautifully, and sesame seeds are the heart of this recipe, so I never skimp on them. Flour quantity can vary slightly, so I always add it gradually and trust the feel of the dough.
Equipment Needed
- Large mixing bowl
- Wooden spoon or spatula
- Zester
- Baking sheet
- Parchment paper
- Cooling rack
- Fine sieve for icing sugar
I like how uncomplicated the equipment is, because it keeps the baking process calm and enjoyable. A wooden spoon gives me better control over the dough texture, and parchment paper ensures nothing sticks. The cooling rack is important for texture, and the fine sieve makes the final sugar coating look soft and snow-like rather than clumpy.
Step-by-Step Instructions
I start by creaming the softened butter with granulated sugar and vanilla sugar until it looks pale and smooth, and I always take my time here. When I rush this step, the cookies don’t come out as light, so I let the mixture become creamy and cohesive before moving on.
Next, I stir in the lemon zest and sesame seeds, and this is when the dough becomes aromatic and textured. The sesame seeds add a gentle crunch, and I’ve learned to mix them evenly so every cookie tastes balanced. At this point, the dough already smells incredible.
I then add the baking powder and gradually incorporate the flour, watching closely as the dough comes together. I stop adding flour as soon as the dough is soft and no longer sticky, because too much flour makes the cookies dry. Trust me, slightly soft dough works better here.(See the next page below to continue…)