Line a baking sheet with parchment paper.
In a bowl and using a wooden spoon, mix together all the ingredients except the sesame seeds.
In a separate small bowl, combine the white and black sesame seeds.
Shape 1½ Tbsp of dough into a ball, roll it in the sesame seed mixture, and place it onto the lined baking sheet. Using the flat bottom of a glass or measuring cup, gently press the cookie ball until it’s about ⅓ inch thick. Repeat with the remaining cookie dough and refrigerate for about 15 minutes.
While the cookies are chilling, preheat the oven to 350°F.
Bake the cookies for 8–10 minutes, until slightly spread out and light golden brown on top.
Immediately out of the oven, the cookies will be very soft. Allow them to cool on the baking sheet for about 10 minutes before transferring them to a cooling rack to cool completely. They keep well in a cool dry place in a closed container for about 1 week.