Cranberry and Toasted Sesame Cookies

Prep Time: 5 to 10 min
Cook Time: 25 min
Total Time: 35 min
Servings: 10 or more
  • 1 cup Filippo Berio Extra Light Olive Oil
  • 2 large eggs
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 6¾ oz. (1½ cups) all-purpose flour
  • ½ cup toasted sesame seeds
  • Kosher salt
  • 1½ cup dried cranberries
  • 1 tbsp sanding sugar or demerara sugar
    • Hulled or unhulled sesame seeds can be used for these cookies. The hulled seeds have a milder flavor and more delicate bite, while the unhulled seeds will add more sesame flavor and a heartier texture.

      • Position oven racks in the top and bottom thirds of the oven and heat the oven to 350 degrees F. Line two baking sheets with parchment.
      • In a large bowl, whisk together the oil, eggs, and both sugars. In a medium bowl, combine the flour, sesame seeds, and 1/2 tsp. salt. Gradually add the oil mixture to the flour mixture, stirring until the batter is smooth. Blend in the cranberries.
      • Drop the batter by heaping tablespoons onto the prepared baking sheets, spacing them 1 1/2 to 2 inches apart. Sprinkle the dough with sanding sugar.
      • Bake for 7 to 8 minutes. Rotate and switch the baking sheets and bake for another 7 to 8 minutes, until the edges are golden brown and the cookies are light golden on top. Place the cookie sheets on a wire tack to cool for 5 minutes. Transfer the cookies to the rack and let cool completely.



    Appetizers & Snacks


    Cooking Method: Bake

    World Cuisine: American

    Product: Extra Light


    Join our community to receive recipes, culinary tips, and trends.
    View an example email

    No thanks, I am already a Subscriber

    * Required fields

    Popup Close Button

    Facebook Pinterest YouTube