Crispy sesame cookies

Ingredients:

• 3/4 cup sesame seeds
• 6 tablespoons unsalted butter, room temperature, plus extra for greasing the baking sheet
• 3/4 cup light brown sugar
• 1 large egg
• 0.5 tsp vanilla extract
• 1/4 teaspoon salt
• A pinch of baking powder
• 2/3 cup premium flour

Preparation:

1. Toast the sesame seeds in a large skillet over medium heat, stirring constantly, until golden brown, 7-10 minutes. Transfer to a bowl and let cool completely.
2. In a large bowl, beat the butter and brown sugar with a mixer on medium speed until light and fluffy, 3-5 minutes. Add the egg, vanilla extract, salt, and baking powder and beat until smooth, scraping down the sides of the bowl as needed.
3. Reduce mixer speed to low; add flour and 1/4 cup toasted sesame seeds and mix until smooth. Cover with plastic wrap and refrigerate until firm, about 1 hour.
4. Position oven racks in the upper and lower thirds of the oven and preheat to 325°F (160°C). Line 2 baking sheets with parchment paper or foil and grease the parchment or foil with oil.
5. Scoop 1 teaspoon of dough into balls, then roll in the remaining 1/2 cup sesame seeds, pressing to coat. Place the balls 2 inches apart on the prepared baking sheets. Bake, rotating the baking sheets halfway through, until the edges are deep golden, 15 to 20 minutes. Let cool on the baking sheets for 1 minute, then carefully transfer the cookies with a thin metal spatula to wire racks to cool.