Sesame Cookies (Barazek): A Middle Eastern Delight

Sesame cookies, also known as Barazek, are a beloved Middle Eastern treat that brings back fond memories of my childhood in Jordan. Sweet shops would overflow with these golden, nutty delights, their sesame-crusted tops and pistachio-studded bases making them irresistible.

At first, I hesitated to make sesame cookies at home, fearing I couldn’t replicate the traditional flavors I love. But after mastering other Middle Eastern favorites like Ghraybeh, I tried it. A few attempts later, I had a batch that even passed my husband’s ‘Taste Test’—a proud moment, as he’s a devoted fan of Middle Eastern sweets! His only request? There is more crunch on top, which might just happen when we get a convection oven.

I’m thrilled to share this recipe with you so you can enjoy these delicious sesame cookies in your own home!

Ingredients for Your Sesame Cookie

For the Dough:

• Flour: The main dry ingredient for the cookie dough.
• Ghee (Room Temperature): Adds a rich, buttery flavor and helps bind the dough.
• Sugar: Provides sweetness to the dough.

For the Sesame Seeds Topping:

• Toasted Sesame Seeds: These give the cookies their classic nutty and crunchy texture.
• Granulated Sugar: Adds sweetness to the sesame seed topping.
• Date Molasses: Provides a deep, sweet, and slightly tangy flavor to complement the sesame seeds.
• Thick Simple Syrup: Used to bind the sesame seeds and sugar mixture.

Additional Topping (Optional):

• Crushed Unsalted Pistachio: Adds a delightful nutty crunch and a pop of green color to your Barazek cookies.

Tips for Making Sesame Cookies

• Baking is a science, so weigh the ingredients. Don’t count on measuring to produce perfect cookies!
• Only use ghee-clarified butter, not regular butter. The ghee must be at room temperature, not melted or cold. 
• Mix the flour and ghee in a bowl when you make the dough, then transfer to a flat surface. Work with the palms of your hands to incorporate the ghee into the flour with a bit of pressure. The dough should become silky and soft to the touch! 
• When you place raw sesame seeds in the oven to toast at 350 degrees Fahrenheit, flip them repetitively so they don’t burn. Or if you are toasting them in a skillet, don’t walk away or become distracted. It is only too easy to burn or over-toast these tiny seeds!
• I loved the final taste of these cookies when I used date molasses and simple syrup to make the sesame seeds sticky. You could use both simple syrup and whatever you have on hand! 
• You must be patient when working with your hands; keep mixing until the sesame becomes sticky. Don’t add more syrup or sugar, as it will burn and give the final cookie a lousy taste. 
• When shaping the cookies, you can choose whether to make them thick, thin, small, or large—whatever you prefer!
  
• Check your oven. Mine is not a convection oven, so 12 minutes was a great baking time for soft, chewy cookies. I rotated the baking sheet halfway through the baking time, which helped! If you have a conventional oven, 8 to 10 minutes should be enough.