Korean Ginger Sesame Seed Cookies

I’m making Bi Bim Bap (tastes as good as it sounds) at the PC Cooking Schools this week and wanted to serve something for after the sampling. Saw this wonderful recipe (and of course had to try it) on a site called food.com. I adapted it slightly to suit my tastes. My adaptations included ginger and black sesame seeds instead of white I also flattened the balls of dough for some – as the recipe called for, and left it round for the others. I liked them both. Remember, a recipe is just a guide to get to the destination.

I really like this cookie, and you know I’m not really a cookie person. I love all kinds of baking, just not eating them that much. I prefer the more savory flavors i.e. chilies – but that gives me an idea for another blog. In any event, make these cookies.  The taste of the ginger with the toasted sesame seeds is a really nice touch.  I got about 45 (2″ after baking) cookies. The perfect size. As always, enjoy!

Ingredients
1 cup butter, room temperature
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 teaspoon baking soda
1 teaspoon hot water
1 teaspoon vanilla extract
2 1/2 teaspoons ginger powder
3 cups all-purpose flour
3/4 cup toasted sesame seeds – black or white (I used black as I had black in my cupboard)

Directions
Preheat oven to 325F. Line a couple of baking sheets with parchment paper
Put the sesame seeds in a dry frying pan over medium-high heat and shake about to toast – this takes a couple of minutes. You will know they are ready when you can smell the toasted sesame seeds. Do not leave them on the heat unattended as they will burn fast
Cream the butter with the sugars
Add eggs and beat well
Add baking soda, hot water, ginger and vanilla extract – beat well
Stir in flour and sesame seeds (you can refrigerate if the dough is too soft, but mine didn’t need refrigeration and I made the balls right away)
Using a small ice cream scoop or a tablespoon, scoop and roll the dough into a ball. Place on the lined cookie sheets, about 2″ apart. You can flatten slightly at this stage or leave as is. If leaving them round, bake for an additional 2 minutes. They will be soft when they come out but will harden as they cool
Bake at 325 degrees for 10-12 minutes. In my convection at 320F, it took 12 minutes for the slightly flattened cookies and 14 minutes for the round ones

Korean Ginger Sesame Seed Cookies – pictured, Ginger Powder, Black Sesame Seeds  and the Cookies!