Simple Sesame Cherry Cookies

These classic American sesame cookies are pure simplicity: buttery dough rolled in sesame seeds and crowned with a bright candied cherry half.

The chilled dough shapes easily into perfect rounds that bake up with crisp edges and soft centers, making them ideal for beginner bakers or quick holiday cookie sessions.

Rolling the balls in sesame seeds gives them a delicate nutty crunch that contrasts beautifully with the sweet, tender crumb.

With just 24 cookies from one batch, this recipe is perfect when you need a small batch for gifting or don’t want leftover cookies tempting you all week.

Chef Tips

• Overnight chill is best: The dough firms up overnight in the fridge, making it much easier to roll into smooth, uniform balls without sticky hands.
• Cherry placement: Press the cherry halves in gently but firmly before baking so they stay put. If they pop off during baking, press them back in while cookies are still warm.
• Uniform size matters: Use a cookie scoop or measure tablespoon portions to keep cookies the same size. They’ll bake evenly and look professional on the tray.
• Sesame freshness check: Taste your sesame seeds before using. Rancid seeds ruin the whole batch, so store them in the freezer for longer shelf life.

Variations

• Almond extract: Add ½ teaspoon almond extract with the eggs for a subtle marzipan flavor that pairs beautifully with cherries.
• Mixed colors: Use red and green candied cherries for festive Christmas cookies, or all red for Valentine’s Day.
• Chocolate drizzle: After cooling, drizzle with melted dark chocolate for an elegant finish.