Crunchy Seed Cookies

By on October 7, 2011

 Crunchy Seed Cookies


  • 1tbsp black sesame seeds or poppy seeds
  • 1 tbsp white sesame seeds
  • 1 tbsp flax seeds
  • 1 tbsp fennel seeds
  • ¼ cup coarse raw sugar, such as Demerara
  • 2¼ cups all-purpose flour
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 stick (8 tbsp) unsalted butter, very soft
  • 1 cup granulated sugar
  • 1 large egg
  • 2 tsp bourbon


Center the oven rack and preheat the oven to 375F. Line baking sheets with parchment paper.

Mix the seeds and coarse sugar in a shallow bowl and set aside.

Combine the flour, cream of tartar, baking soda,and salt in a medium bowl and whisk thoroughly.

With a spoon in a medium bowl or with a mixer, mix the butter with the granulated sugar until smooth and well blended but not fluffy. Add the egg and bourbon and mix until smooth. Add the flour mixture and mix until completely incorporated.

Using a small ice cream scoop (or just a tablespoon), measure out the dough and roll into 1-inch balls. Press each ball into the seed mixture on both sides, flattening the ball to about 1/2-inch thick. Place the cookies onto the prepared baking sheet spacing them 2 inches apart.

Bake the cookies, in batches, for about 14 minutes, until the edges are lightly browned, rotating the baking sheet from front to back halfway through the baking time to ensure even baking. Set the baking sheet or just the parchment on rack to cool. Cool completely before stacking or storing. May be kept in an air-tight container for at least 2 weeks.