Sesame Ginger Cookies

December 13th, 2007


I saw a recipe for sesame cookies in the December issue of Cooking Light, and I have been talking about it ever since. Cookies, made with sesame oil and tahini instead of butter! I wanted to make them just for the smell.

FYI, my dog Calvin liked the smell too (just look at that “who, me?” face!):


But I decided to spice them up a bit, literally. I added ginger and lemon to the wet ingredients, and replaced the salt with just the tiniest bit of soy sauce. This is definitely not your traditional Christmas cookie, but they’re delicious. Nutty and not too sweet, they’d be great after-dinner cookies with coffee or tea.


Sesame Ginger Cookies

1 cup all-purpose flour
1 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon soy sauce
3/4 cup sugar
1/4 cup tahini
1 tablespoon dark sesame oil
2 teaspoons corn syrup
1/2 tsp ground ginger
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 teaspoon water
1 large egg
2 tablespoons granulated sugar

1. Preheat oven to 375°.
2. Combine flour, cornstarch, baking powder, and baking soda, set mixture aside.
3. Place sugar, tahini, and sesame oil in a large bowl; beat until blended. Add syrup, vanilla, soy sauce, lemon juice, ginger, water and egg; beat well. Gradually add flour mixture to sugar mixture, stirring just until combined.
4. Lightly coat hands with cooking spray. Shape dough into 20 balls (about 1 inch each). Place granulated sugar in a shallow bowl. Roll dough balls in granulated sugar; place 2 inches apart on baking sheets lined with parchment paper. Flatten balls slightly with your palm.
5. Bake at 375° for 8-9 minutes or until lightly browned. Cool on pans 2 minutes. Serve.

Makes about 20 cookies.

Tags: desserts · food

23 responses so far ↓

  • 1 Danielle // Dec 13, 2007 at 1:34 pm

    Hey there! These look great. Also, I’m also a NYC attorney with a food blog! I thought I was the only one! What sort of law do you practice?

  • 2 Susan from Food Blogga // Dec 13, 2007 at 2:21 pm

    I love the tinkering you did with the recipe, Katy. These sound wonderfully savory. What made you think of soy sauce?  Thanks for a unique and delicious cookie for Eat Christmas Cookies! -Susan

  • 3 emily // Dec 13, 2007 at 2:32 pm

    what did make you think of soy sauce?  I was craving ginger rice tonight…but forgot to get ginger at the market and bought couscous instead…I guess reading this recipe will have to suffice for my ginger fix…

  • 4 Marie // Dec 13, 2007 at 3:28 pm

    Hi Katy, What a nice blog you have! That banana souffle got me! And Calvin, what a cutie!!

  • 5 katy // Dec 13, 2007 at 3:30 pm

    Susan/emily, on the soy sauce:

    In my cooking class, the instructor told us that when we’re creating recipes, if we’re using one ingredient from a certain geographic or ethnic cuisine, to look to the other ingredients from that cuisine for the rest of the ingredients.  I decided that the basic sesame recipe had an asian feel to it (mostly due to the sesame oil), so I tried to think of other asian ingredients that would blend.  Ginger was an easy one, but the original recipe called for a 1/4 teaspoon of salt.  So, I figured that the asian equivalent of salt would be soy sauce!  Kind of makes sense, right?  The amount is so small that you don’t really taste the soy sauce, but I think it adds some richness that you couldn’t get with plain salt.  I brought them to work today and everyone loves them, so I think it was a success!

    Danielle — I practice litigation, but I’m currently clerking.  I think food blogging and law mix quite well, don’t you? 🙂

  • 6 katy // Dec 13, 2007 at 3:50 pm

    Marie — thanks so much!  He is such a cutie — I feel like the picture doesn’t even do him justice! 🙂

  • 7 Paz // Dec 13, 2007 at 4:22 pm

    Calvin is so cute.  I could use those cookies right now — this rainy, cold, snowy day.  😉


  • 8 katy // Dec 13, 2007 at 6:22 pm

    Paz — no kidding!  I’m trying to put off going outside for as long as possible.  At least we don’t have to drive!

  • 9 Bea at La Tartine Gourmande // Dec 13, 2007 at 7:16 pm

    Lovely, and yummy. LOVE the look on the dog’s face. SO cute!

  • 10 emily // Dec 14, 2007 at 4:41 am

    ok.  so as your sister (yes I am katy’s sister), I have to wonder, what would happen if you pounded them out a bit, so they got a bit crispier and thinner and sprinkled them with toasted sesame seeds rather than sugar??  what would happen, katy??  Can’t wait to see Calvin…although you better put a picture of Coco up soon otherwise she is going to get an inferiority complex!!

  • 11 Patricia Scarpin // Dec 14, 2007 at 9:32 am

    They look so good, Katy – and I really love the twist you gave them!

  • 12 katy // Dec 14, 2007 at 10:09 am

    Bea and Patricia — thanks so much!

    Emily — as in made them into sesame wafers?  I think that would be really good!  Rolling the dough would be kind of a pain because it’s really sticky, but I think it could be done with some extra flour for sure.

    PS — Coco is in my Cinnamon White Chocolate Fudge post!  And she will be making a very adorable appearance when I post about this month’s daring bakers recipe as well…  🙂

  • 13 Dana // Dec 14, 2007 at 11:59 am

    I’m obsessed with your dog.  Obsessed!

  • 14 katy // Dec 14, 2007 at 3:42 pm

    Dana — so am I!  He is pretty much my favorite thing in the world (except for my other dog, of course!).  🙂

  • 15 Gretchen Noelle // Dec 15, 2007 at 7:30 am

    These cookies look delicious! I enjoy these flavors quite a bit. Cannot wait for my December issue!

  • 16 Ann // Dec 15, 2007 at 9:22 am

    Katy, these look so yummy…  and what a nice change of flavor combination after so many traditional holiday cookie recipes!

  • 17 holler // Dec 16, 2007 at 6:21 am

    I love the photo with Calvin. It must have been smelling good in that kitchen!

  • 18 MrsPresley // Dec 21, 2007 at 6:22 pm

    these are perfect for the food blogga christmas cookie event! they sound amazing!

  • 19 White On Rice Couple // Apr 24, 2008 at 3:29 pm

    If he was in our household, he would be sooo spoiled! He’s so cute! How could say no to a cutie like that? Did he get one of these tasty cookies? 🙂

  • 20 Maggie // Apr 30, 2008 at 5:45 pm

    I can’t wait to try this recipe.  I’m always looking for recipes that already have the dairy ingredients substituted out.  And our dogs are always sticking their noses in food shots too!

  • 21 Frosted Sugar Cookies | sugarlaws // Nov 20, 2008 at 7:31 am

    […] run a marathon, gotten engaged, moved, and started a new job, in that order. I’ve made cakes, cookies, breads, crackers, souffles, salads, pastries, puddings (ok, mousses), ice creams, sorbets, soups, […]

  • 22 212 Sensational Christmas Cookies from Around the World 2007 | 212 Sensational Christmas Cookies from Around the World 2007 recipe | 212 Sensational Christmas Cookies from Around the World 2007 good food recipes // Feb 13, 2010 at 1:12 am

    […] Sugar Laws from New York, New York, USA. Katy was smitten at first sight. She took one look at the Sesame Ginger Cookie recipe in her December Cooking Light and decided to make them. After some ingenious tinkering, Katy […]

  • 23 Deanna Tirrell // Dec 13, 2012 at 9:06 am

    Emily, I found this recipe in Cooking Light, too, & tried just what you suggested! After rolling in sugar, I pressed the top of the dough ball in sesame seeds. I cooked them 10 minutes so they were crisp – but a little too crisp! They were great dipped in Orange ginger tea, but a bit crunchy alone. Can’t wait to add the ginger & lemon!

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