Super easy and addictively delicious. I served them as dessert for our family "Asian Menu Night" as we eat our way through the cuisines of all seven continents.
These are out of this world, they are so good! It's the perfect mixture of the rich flavors of toasted sesame seeds and the sweetness of the cookie. I baked them a little longer than the recipe calls for, checking on them every minute, and pulled them when they were just a little bit golden around the edges. I let them cool and they came out perfect. I toasted the sesame seeds myself by putting a cup at a time into a pan on the stove-top over medium-high heat. Mixing continuously, I put them in a separate pan to cool when they started to turn golden brown and the smell turns full and nutty. I found that this recipe made more than 24 cookies for me with heaping spoonfuls - but this was a delightful bonus! Thank you for sharing!
These are really good! They were disappearing off the cooling rack before I could get the next batch out.
These are delicious. I made these for my son (who is adopted from Korea) for a school project, and they were a big hit. Will make again and again.
I made these for my Korean BF's parents. They are really good! I added a dash of salt to the recipe and rolled my cookies in more sesame seeds before baking. Thank you for posting this wonderful recipe.