Sesame Oil Cookies

Ingredients

• 1/2 cup White oil (sesame oil or neutral cooking oil) (Roasted lightly until golden; do not over‑roast or it becomes bitter)
• 1/4 cup White sesame seeds (Roasted until crisp)
• 100 g Unsalted butter (Softened at room temperature (about 2 hours) for easy beating)
• 1/2 cup Powdered (icing) sugar (Sifted)
• 1/4 tsp Vanilla essence (Optional, for flavor)
• 1/2 tsp Salt (Skip if using salted butter)
• 1 cup All‑purpose flour (maida) (Sifted)
• 1/2 tsp Baking powder
• 1 tbsp Milk (Add more (up to 1 extra tbsp) if dough feels dry)

Instructions

1. Roast oil and sesame seeds

   Add 1/2 cup white oil to a heavy‑bottomed pan over low flame. Heat gently until the oil turns a light golden‑brown (about 5 minutes). Then add 1/4 cup sesame seeds and roast for another 2 minutes until crisp. Turn off the flame immediately.

   Time: PT12M

2. Cool roasted oil and seeds

   Transfer the hot oil and roasted sesame seeds onto a plate and let them cool completely (about 5 minutes).

   Time: PT5M

3. Prepare baking tray

   Line a large baking tray with parchment paper and set aside.

   Time: PT2M

4. Soften butter

   Leave the 100 g unsalted butter at room temperature for about 2 hours until soft. (You can speed this up by cutting into small pieces.)

   Time: PT2H

5. Beat butter

   In the mixing bowl, beat the softened butter with a hand mixer (or whisk) on medium speed for 5 minutes until light and fluffy.

   Time: PT5M

6. Add sugar, vanilla and salt

   Add 1/2 cup powdered sugar, 1/4 tsp vanilla essence and 1/2 tsp salt to the butter. Beat for 3‑4 minutes until the mixture is smooth and creamy.

   Time: PT4M

7. Incorporate dry ingredients

   Sift 1 cup all‑purpose flour together with 1/2 tsp baking powder. Add the sifted flour to the butter mixture and fold gently. Finally, stir in the roasted sesame seeds.

   Time: PT5M

8. Add milk to form dough

   Add 1 tbsp milk (add a second tbsp only if the dough feels too dry) and mix until a soft, non‑sticky dough forms.

   Time: PT2M

9. Portion and shape cookies

   Take lemon‑size portions of the dough, roll into balls, then flatten gently into round discs (about 2‑3 cm thick). Place them spaced on the prepared tray.

   Time: PT10M

10. Bake in oven

    Preheat the oven to 180°C. Bake the tray of cookies for 12‑15 minutes until they turn light golden‑brown.

    Time: PT15M

    Temperature: 180°C

11. Stovetop baking (optional for extra cookies)

    While the oven batch is baking, preheat a square kadhai on medium flame for 5 minutes, then reduce to low flame. Place the remaining 4‑5 cookies in the hot oil and cook for 15‑20 minutes, turning occasionally, until golden and crisp.

    Time: PT20M

12. Cool and store

    Remove the baked cookies from the oven or pan. Let them rest on the tray for 2 minutes, then transfer to a wire rack to cool completely (about 10 minutes). Once cooled, store in an airtight container.

    Time: PT12M

Nutrition Facts

Calories

182

Protein

1.4 g

Carbohydrates

13 g

Fat

14.5 g

Fiber

0.4 g

Ingredient Substitutions

• Instead of White oil (sesame oil or neutral cooking oil): vegetable oil, canola oil
• Instead of White sesame seeds: black sesame seeds, pumpkin seeds
• Instead of Unsalted butter: salted butter (omit extra salt), margarine
• Instead of Powdered (icing) sugar: granulated sugar (will affect texture)
• Instead of Vanilla essence: almond extract
• Instead of Salt: sea salt
• Instead of All‑purpose flour (maida): whole‑wheat flour (will make cookies denser)
• Instead of Baking powder: baking soda + cream of tartar
• Instead of Milk: almond milk, soy milk

Equipment Needed

• Heavy‑bottomed pan/kadhai
• Stove (gas or electric)
• Mixing bowl
• Hand mixer or whisk (optional)
• Sieve (fine mesh)
• Spatula
• Baking tray (cookie sheet)
• Parchment paper
• Wire cooling rack
• Oven
• Measuring cups and spoons
• Small spoon or cookie scoop (for portioning) (optional)

Critical Steps — Do Not Skip

• Do not over‑roast the oil; it becomes bitter.
• Butter must be fully softened before beating.
• Do not over‑mix the dough after adding flour.
• Watch the cookies in the oven/pan to prevent over‑browning.

Chef Tips from the Video

• For extra aroma, add a pinch of cardamom powder to the dry mix.
• Use a cookie scoop for uniform size; this gives even baking.
• If you like a sweeter cookie, increase powdered sugar to 3/4 cup.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze in a zip‑lock bag for up to 1 month; thaw at room temperature before serving.

Room temperature: Can stay at room temperature for 2 days if kept in a sealed container.

Make-Ahead Tips

• The dough can be refrigerated for up to 24 hours; shape cookies before chilling for best texture.
• Baked cookies keep well for several days; re‑crisp them briefly in a hot oven (5 minutes) before serving.