Persian Sesame Cookies Recipe

Sesame Cookies (Koloucheh Konjedi) are soft, mildly sweet traditional Persian cookies topped with toasted sesame seeds. They’re easy to make with simple ingredients and have a delicate flavour, perfect for serving with Persian tea. These cookies are a nostalgic treat often enjoyed during holidays or family gatherings.

Ingredient:

All-purpose flour (sifted): 3 cups

Eggs: 2

Sugar: 1 cup

Vegetable oil or melted butter:  ½ cup

Yoghurt:  ½ cup

Baking powder: 1 tablespoon

Vanilla extract:  ½ teaspoon

Raw sesame seeds as needed (for topping)

 

Instructions:

1. In a mixing bowl, beat the eggs, sugar, and vanilla together until light and creamy.

2. Add the oil (or melted butter) and yoghurt, and mix well until combined.

3. mix the flour and baking powder in a separate bowl, then gradually add to the wet ingredients until a soft dough forms. (You may need more or less flour.)

4. Take small portions of the dough (about the size of a tangerine), roll into balls, and gently flatten them.

5. Sprinkle sesame seeds on top and lightly press them into the surface so they stick.

6. Place the cookies on a baking tray lined with parchment paper, leaving space between them.

7. Bake in a preheated oven at 180°C (350°F) for 15–20 minutes, until the bottoms are lightly golden.

 

- For extra flavour, you can add a bit of ground cardamom or cinnamon to the dough.

- To give the tops a golden colour, brush them with a mixture of egg yolk and saffron before baking.

- Use full-fat yogurt for a softer texture.