I never thought a cookie could make me think of dad jokes and childhood camping trips all at once. But here I am, breaking off a piece of Barazek and remembering how my obsession with sesame seeds started—it’s the smell that hits first. Toasted, nutty, with a hint of caramelized honey, it’s like a secret handshake between two ingredients that shouldn’t work but somehow always do.

This isn’t just a cookie. It’s a small rebellion about tradition, about not sticking to perfect patterns but reveling in messy, crunchy sesame-studded goodness. Right now, with everyone glued to the latest food trends, I find myself craving something that isn’t flashy but honest. Something that sticks to your fingers and leaves you with a slightly sweet, slightly salty, deeply toasted crunch. Honestly, I think I might love it because it’s so unapologetically imperfect.

Barazek Sesame Cookies

Barazek sesame cookies are crunchy, thin cookies coated with toasted sesame seeds and a caramelized honey glaze. They are baked until golden brown, showcasing a baked-on sesame crust with a slightly chewy interior. The cookies have a nutty, sweet, and salty flavor profile with a textured, crunchy surface.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 12

Course: Main Course

Cuisine: Middle Eastern

Calories: 150

Ingredients Equipment Method

Ingredients

  

• 1 cup sesame seeds preferably toasted
• 1 cup honey for glazing
• 1/2 cup all-purpose flour sifted
• 1/4 cup unsalted butter melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 large egg beaten for brushing

Equipment

• Mixing bowls
• Whisk or spatula
• Baking sheet
• Parchment paper
• Saucepan
• Rolling pin
• Cooling rack

Method

 

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and spread half of the toasted sesame seeds evenly across it, creating a sticky layer.
2. In a mixing bowl, combine the melted butter, honey, vanilla extract, and salt. Whisk together until well blended and glossy.
3. Add the sifted flour to the wet mixture and stir until a smooth, thick dough forms.
4. Divide the dough into 12 equal portions. Roll each into a thin disk about 3-4 inches in diameter. Place each disk onto the sesame-coated baking sheet, pressing gently to flatten and ensure good adhesion of sesame seeds.
5. Brush the tops of each cookie with the beaten egg and sprinkle the remaining sesame seeds on top, pressing lightly to embed them. Bake in the preheated oven for about 12-15 minutes, or until the edges are golden brown and the sesame seeds are toasted.
6. Remove from oven and let the cookies cool on a wire rack. Once cooled, brush each with warmed honey for a glossy finish and additional flavor.

Sometimes, I wonder if childhood snacks secretly train you for life—build resilience one sesame seed at a time. Whatever it is, I keep coming back to these. They remind me that simplicity is often the most complex thing of all. Or maybe I’m just hungry. Either way, no regrets.

Theo Granger

Hi, I’m Theo Granger, the voice and recipe creator behind Boldly Overseasoning.

If you believe salt is not the enemy, spices should be generous, and flavor should never whisper when it can sing, then you are absolutely in the right place. Boldly Overseasoning is my unapologetic celebration of big flavor, confident cooking, and trusting your instincts in the kitchen. I created this space for people who are done with bland food and ready to cook with courage.