Benne Cookies

Published May 11, 2022

Overview

Benne cookies are a classic Southern treat, celebrated for their nutty, toasty sesame seed flavor and crisp texture. These heirloom-inspired cookies balance sweet and savory notes, with benne seeds (a variety of sesame) offering a depth of flavor unmatched by ordinary sesame. Below is a detailed, professional guide to crafting these authentic, crowd-pleasing treats.

Prep Time & Yield

• Total Time: 1 hour (15 minutes active, 45 minutes inactive/cooling)

• Difficulty: Moderate

• Yield: ~40–60 cookies (depending on portion size)

Ingredients

(All measurements in standard US cups/grams for clarity; adjust as needed)

| Component | Quantity | Notes |

|------------------------------|--------------------|--------------------------------------------------------------------------|

| Unsalted butter | ½ cup + 1 tbsp (129g) | Softened to room temperature (16–20°C); plus extra for greasing pans. |

| Benne seeds (heirloom sesame) | 1 cup (140g) | Authentic heirloom benne seeds from Anson Mills (recommended); substitute with high-quality roasted sesame seeds if unavailable. |

| All-purpose flour | 1 cup (125g) | Spooned and leveled; avoid compacting. |

| Baking soda | ½ tsp | Ensures light, airy texture. |

| Fine sea salt | ½ tsp | Balances sweetness; use Kosher salt if preferred (adjust to ¼ tsp). |

| Granulated sugar | ½ cup (100g) | For light sweetness; brown sugar adds depth. |

| Packed light brown sugar | ¼ cup (55g) | Use soft brown sugar (not dark); "packed" means firmly pressed in the cup. |

| Large egg | 1 | Room temperature; prevents curdling in the dough. |

| Pure vanilla extract | 1 tsp | High-quality to enhance aroma; avoid imitation. |

Step-by-Step Instructions

Step 1: Preheat & Prep Baking Sheets

• Preheat oven to 350°F (175°C).

• Lightly grease two large baking sheets with softened butter. For non-stick results, line sheets with parchment paper (optional but recommended for easy cleanup).

Step 2: Toast Benne Seeds (Critical for Flavor)

• In a cast-iron skillet (or heavy-bottomed pan), melt 1 tbsp butter over medium heat until foaming.

• Add benne seeds and stir constantly with a wooden spoon for 2–3 minutes, until seeds are fragrant, lightly darkened (golden-brown edges), and crackle when stirred. Do not burn—lower heat if seeds darken too quickly.

• Transfer toasted seeds to a plate and let cool completely (15–20 minutes). This step develops the seeds’ nutty, toasty flavor and prevents dough from burning during baking.

Step 3: Combine Dry Ingredients

• In a medium bowl, whisk together all-purpose flour, baking soda, and fine salt until thoroughly mixed. Break up any lumps; set aside.

Step 4: Cream Butter & Sugars

• In a large mixing bowl, add softened butter and both sugars. Beat with an electric mixer (or hand mixer) on medium speed for 2–3 minutes until pale, fluffy, and lightened in color (air incorporation creates crisp texture).

• Scrape down the bowl. Add the room-temperature egg and beat on medium speed for 1 minute until smooth.

• Stir in cooled toasted benne seeds and vanilla extract until just combined.

Step 5: Add Dry Mixture & Shape Dough

• With a rubber spatula, gently fold the dry ingredient mixture into the wet mixture. Mix just until no flour streaks remain—overmixing causes tough cookies.

• Use a 1-tbsp cookie scoop (or rounded measuring spoon) to drop dough onto prepared sheets, spacing cookies 2.5 inches (6cm) apart (they spread slightly).

Step 6: Bake & Cool

• Bake for 8–10 minutes, rotating sheets halfway through for even browning. Cookies are done when edges are golden and centers are set (they will appear slightly underdone; they firm as they cool).

• Immediately transfer cookies to a wire rack or parchment-lined surface to cool completely (15–20 minutes). Repeat with remaining dough, reusing the first sheet once cool.

Pro Tips & Notes

• Benne vs. Sesame: Heirloom benne seeds (from Anson Mills) have a milder, sweeter flavor than standard sesame seeds. Use freshly toasted seeds for best results.

• Substitutions: If benne seeds are unavailable, use high-quality roasted sesame seeds (pre-toasted, not raw). Adjust baking time slightly (may need 10–12 minutes) to avoid under-toasting.

• Texture Adjustments: For crispier cookies, chill dough for 30 minutes before baking. For chewier texture, reduce baking time to 7–8 minutes and underbake slightly.

• Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for 3 months (thaw before serving).

Community Insights

• Seeds Source: Anson Mills (ansonmills.com) sells heirloom benne seeds retail; their recipes often feature benne prominently (e.g.,

• Hack for Leftover Seeds: Even pre-roasted/ground sesame seeds (from freezer) work! They may lack the deep brown rim, but the cookies will still be "can’t stop eating" delicious.

• Portion Control: Using a 1-tbsp scoop (rounded) yields ~60 small cookies; a heaping 1.5-tbsp scoop makes ~40 larger, more indulgent treats.

Enjoy these crispy, nutty classics—perfect with coffee or tea, and a nod to Southern culinary heritage! 🌾✨