Spirnkled with white sesame seeds, these cookies are light and nutty.
Preheat the oven to 325 degrees. In a sheet pan, spread the sesame seeds in a single layer. Toast the sesame seeds in the oven until golden brown (or about 15 minutes) stirring often. Once toasted, let it cool on the sheet pan. When cooled, reserve ¼ cup and place the remaining sesame seeds in a medium bowl.
Mix together the flour, baking powder, and salt in a large bowl. In a stand mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy (about 3-4 minutes). Stop the machine and scrape the sides of the bowl to make sure the butter and sugar is incorporated. Add 1 egg at a time until the mixture is combined. Mix in the vanilla extract. Add the flour mixture into the mixer on low speed. Mix it until the flour is no longer present. Add in ¼ cup of sesame seeds and mix in until combined.
Using 1-inch cookie dough scoop, scoop the dough and flatten the dough using the palm of your hands until ¼ inch thick. Dip 1 side of the cookie dough in the bowl of sesame seeds and shake off the excess. Place the cookies 1 inch apart, on sheet pans lined with parchment paper.
Bake the cookies for 13-15 minutes or until the edges are golden brown. Rotate the sheet pans once halfway through the cooking time. Once golden brown, remove from the oven and let it cool on the sheet pan for 5 minutes. Then transfer it on a cooling rack to cool completely.