“Why do I smell cookies?” Paige asked as she came inside today. She and Will had been playing outside, but weren’t happy to see that the warm temperatures had brought back the bees and other little pests.
“You don’t,” I replied.
“No, but I do … ” she persisted, looking around the kitchen.
She really didn’t though. Sure, there was some very decadent granola cooling on the counter, but no cookies — something I instantly regretted. A nice batch of cookies would have been perfect today. They are so warm, comforting and happy — complete joy and love and sweetness all in one. Cookies are goodness. And it would have been awesome to have a batch coming out of the oven today.
Sometimes you just need a cookie.
Our conversation also got me thinking about a recipe I created awhile back for Sunflower Sesame Sugar Cookies.The contrasts of flavors and textures really make these soft Sunflower Sesame Sugar Cookies, dotted with sunflower seeds and dusted with sesame seeds, stand out. The result is a slightly earthy cookie with a warm richness. It’s not too sweet, but it still hits the spot for kids and adults alike.
There’s something to be said for an unexpected treat that brings such great comfort.
Sunflower Sesame Sugar Cookies
- 3/4 cup unsalted butter softened
- 1 cup packed light brown sugar
- 1/2 tsp vanilla extract
- 2 large eggs
- 1 1/2 cup all-purpose flour
- 1/2 tsp kosher salt
- 1/4 tsp baking powder
- 1/2 cup roasted salted sunflower seeds
- sesame seeds to taste
- Preheat the oven to 375 degrees. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and brown sugar until well-combined. Add the vanilla extract and eggs and beat until fully incorporated, about 2 minutes.
- In a small bowl, sift together the flour, salt and baking powder. With the mixer running on low, add the flour mixture to the wet ingredients a little at a time until incorporated.
- Fold in the sunflower seeds.
- Using a medium cookie scoop, scoop out balls of cookie dough and place them on the prepared baking sheets leaving about two-inches between them. Sprinkle liberally with sesame seeds.
- Bake each batch of cookies 8-10 minutes, until golden at the edges and cooked through. Let cool for 5 minutes on the baking sheet before transferring to a wire rack to fully cool.
- Store cookies in an airtight container at room temperature for up to five days.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. Her latest cookbook is The Super Easy 5-Ingredient Cookbook, published by Rockridge Press, which focuses on quick, easy, from-scratch cooking for busy people. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.