Full of warm, toasted sesame flavor, Benne Wafers are a thin, crunchy cookie with a chewy edge. These classic sesame cookies are delicious and traditionally thought to bring good luck.
Why you’ll love this recipe
- These sesame cookies are flavorful and steeped in Lowcountry tradition, often associated with good fortune.
- Toasted sesame seeds and brown sugar create a warm, nutty profile that shines through each wafer.
- This straightforward recipe yields cookies in about 30 minutes.
Benne (rhymes with penny) is the Bantu word for sesame. When West Africans were brought to the Americas in the 17th century, they brought benne seeds with them. For generations, benne wafers have been baked in the South Carolina Lowcountry, especially around Charleston, and benne is often gifted at weddings as a symbol of good luck.
Traditional benne wafers use roughly equal amounts of flour, brown sugar, and toasted sesame seeds to produce thin, crisp cookies with pronounced toasted flavor. They’re excellent with coffee or tea and make an attractive, old-fashioned treat to share.
Recipe ingredients
This recipe calls for 1 cup of sesame seeds, which can be costly if bought in small spice jars. For better value buy sesame seeds in bulk at a natural foods store or from an Asian grocery where they’re sold in larger quantities.
- Bulk bins at health food stores and larger packages at Asian markets offer the best price.
- Use white or a mix of white and black sesame seeds for a varied look and flavor.
Instructions
This is a brief overview of the method. The full recipe instructions are provided in the recipe card below.
- Toast the sesame seeds in a baking sheet until golden, shaking the pan every minute to avoid burning.
- Cream butter and brown sugar, then add egg and vanilla and beat until light. Stir in dry ingredients and fold in sesame seeds.
- Portion dough into tablespoon-sized balls and place on parchment-lined baking sheets.
- Bake until the wafers spread and turn golden, then cool briefly on the sheet before transferring to a rack.
Tips
- Oven toasting sesame seeds yields an even golden color with less risk of burning; stovetop toasting also works if stirred constantly.
- To toast in the oven, spread seeds on a baking sheet and bake at 370°F for about 5 minutes, shaking the pan each minute until golden.
- To toast on the stovetop, heat seeds in a dry skillet over medium heat for about 5 minutes, stirring frequently until golden.
- For tiny, bite-sized wafers use ½–1 teaspoon of dough per cookie; they will require less baking time.
- If the wafers aren’t crisp enough after the first bake, return them to the oven for a few more minutes to dry out and firm up.
- Stored improperly or exposed to humidity the cookies will soften; keep them airtight to preserve crispness.
- Try a mix of white and black sesame seeds for contrast and visual appeal.
Storage
Once the benne wafers have cooled completely, store them at room temperature in an airtight container for up to two weeks. Humidity will make them lose crispness over time.
Frequently asked questions
Benne wafers are thin sesame cookies that have been a Lowcountry favorite around Charleston for centuries.
Benne is an older term for sesame. Over time plant breeding produced varieties with milder flavors and higher oil content, but benne refers to the traditional seeds used in these Southern recipes.
Toasting greatly enhances sesame’s nutty aroma and crunch, so it’s recommended even though the seeds are technically edible raw.
Related recipes
Honey Sesame Brittle is a crunchy candy with rich sesame flavor that makes beautiful homemade gifts.
Chocolate Sandwich Cookies offer another crisp, bite-sized treat—thin chocolate wafers sandwiched with creamy mint filling.
Ube Cookies bring a purple hue and nutty-vanilla flavor from the Filipino ube yam for a visually striking cookie.
Coffee Cookies are crisp and buttery with bold coffee flavor, often finished with marbled coffee icing.
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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 sesame seeds
Instructions
Toasting sesame seeds
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Spread 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 and fragrant.
Cookies
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Preheat oven to 350°F. Line two cookie sheets with parchment paper.
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In the bowl of an electric mixer, cream the butter and brown sugar until combined.
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Add the egg and vanilla and beat until light and fluffy, about 5 minutes.
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Mix in the salt, baking soda, and flour until the dough is smooth and the dry ingredients are fully incorporated.
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Stir in the toasted sesame seeds.
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Using a tablespoon scoop, drop balls of dough 2–3 inches apart on the prepared sheets (9–12 per sheet). The dough will spread into flat discs, so allow space.
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Bake for 8–10 minutes, until the edges are golden brown.
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Let the wafers cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
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Store at room temperature in an airtight container for up to two weeks. With time and humidity the cookies will soften but remain tasty.
Notes
- Sesame seeds can be toasted in the oven for even color or toasted on the stovetop if you prefer to watch them closely.
- For very small, bite-sized wafers use ½–1 teaspoon of dough per cookie and shorten the baking time.
- If cookies lose their crunch, a short return to a low oven will help crisp them back up.
Packing tips
- Double-wrap cookies in plastic wrap in pairs (bottoms together) and place bundles in an airtight bag or container to preserve freshness.
- Store at room temperature for up to two weeks in an airtight container.
Nutrition
First Published: October 23, 2012. Last Updated: August 3, 2024.
