Full of warm, toasty sesame flavor, Benne Wafers are a thin, crunchy cookie with a tender chew. These traditional sesame cookies are delicious and, according to tradition, bring good luck.
Why you’ll love this recipe
- These sesame cookies are flavorful and crisp, and are traditionally believed to bring good luck.
- Toasted sesame seeds and brown sugar deliver a warm, nutty sweetness.
- Simple to make and ready in about 30 minutes from start to finish.
Benne (rhymes with penny) is the Bantu name for sesame. When West Africans were brought to the Americas in the 17th century, they carried benne seeds with them. In the Lowcountry around Charleston, benne wafers have been baked for generations and are often served at celebrations. The tiny, bite-sized wafers were commonly given to wedding guests as a token of good fortune.
This recipe uses roughly equal amounts of flour, brown sugar, and toasted sesame seeds to produce thin, crisp cookies with a pronounced sesame flavor. They pair perfectly with morning coffee or an afternoon cup of tea.
Recipe ingredients
This recipe calls for 1 cup of sesame seeds. If you bake them often, bulk bins at a natural foods store or an Asian grocery are usually the most economical places to buy seeds.
- Bulk sections at health food stores or larger containers from an Asian market are good value options.
- Toasted sesame seeds are the key to a deep, nutty flavor, so buy enough to toast and stir into the dough.
Instructions
This overview summarizes the method. The full, step-by-step instructions follow in the recipe card below.
- Toast the sesame seeds in the oven or on the stovetop until golden, shaking or stirring frequently to avoid burning.
- Cream the butter and brown sugar, then add the egg and vanilla and beat until light. Mix in the dry ingredients to form a smooth dough and stir in the toasted seeds.
- Drop tablespoon-sized portions of dough onto parchment-lined baking sheets, leaving room for spreading.
- Bake until the wafers are golden and crisp at the edges, then cool briefly on the sheet before transferring to a rack.
Tips
- Oven toasting at 370°F for about 5 minutes yields even color with less risk of burning; stir or shake the pan each minute.
- Stovetop toasting works too—heat seeds over medium in a dry skillet, stirring frequently until golden.
- For very small, bite-sized wafers use ½–1 teaspoon of dough; reduce baking time accordingly.
- If the wafers aren’t crisp enough after the first bake, return them to the oven for a few more minutes to dry out.
- Cookies will soften with humidity and time but remain tasty; keep them in airtight storage to preserve crispness.
- For visual contrast, try mixing white and black sesame seeds.
Storage
Once cooled completely, store benne wafers at room temperature in an airtight container for up to two weeks. Keep them sealed to limit exposure to humidity, which causes loss of crispness.
Frequently asked questions
Benne Wafers are thin sesame cookies that have been a staple of the South Carolina Lowcountry for centuries.
Benne is an older term referring to sesame; modern sesame varieties have been bred for higher oil content and milder flavor, but the terms are often used interchangeably.
Toasting sesame seeds intensifies their nutty aroma and improves crunch, so it is recommended.
Related recipes
For other sesame-forward sweets, consider honey sesame brittle, sesame cookies with honey, or other crisp sandwich cookies and flavored wafers.
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Benne Wafers Recipe
Ingredients
- ½ cup unsalted butter
- 1 cup light brown sugar packed
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1-2 teaspoons vanilla extract
- 1 large egg
- 1 cup all-purpose flour
- 1 cup toasted sesame seeds
Instructions
Toasting sesame seeds
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Spread the sesame seeds on an ungreased baking sheet and toast in a 370°F oven for about 5 minutes, gently shaking the pan each minute, until the seeds are golden. Monitor closely to prevent burning.
Cookies
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Preheat oven to 350°F. Line two baking sheets with parchment paper.
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In an electric mixer bowl, cream the butter and brown sugar until combined.
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Add the egg and vanilla; beat until light and fluffy, about 5 minutes.
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Mix in the salt, baking soda, and flour until a smooth dough forms.
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Stir in the toasted sesame seeds.
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Using a tablespoon scoop, place dough balls 2–3 inches apart on the prepared sheets (the cookies spread into flat discs).
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Bake 8–10 minutes until golden brown at the edges.
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Cool on the baking sheet for a few minutes, then transfer to a wire rack to finish cooling.
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Store cooled wafers in an airtight container at room temperature for up to two weeks; humidity will soften the crisp texture over time.
Notes
- Oven toasting gives more even color and reduces the risk of burning compared with stovetop toasting.
- For bite-sized wafers use ½–1 teaspoon of dough; watch baking time closely because smaller cookies bake faster.
- If wafers aren’t as crisp as you’d like, return them to the oven for a few minutes to dry and crisp.
Packing tips
- Wrap cookies in pairs with bottoms together in plastic wrap, then place bundles into an airtight container or zip-top bag to preserve texture.
- Store at room temperature for up to two weeks.
Nutrition
First Published: October 23, 2012. Last Updated: August 3, 2024. Updated for clarity and improved user experience.
