These thin Chinese-style ginger and sesame cookies have a lovely snap, nuttiness from sesame seeds, and a zingy touch of ginger flavor. They’re not too sweet and are great on their own or served with ice cream!While the cookie batter is relatively easy to prepare, the trickiest part of this recipe is nailing down the cooking time for your oven. All of our ovens are different, with various hot spots, so it is difficult to write precise directions for a sesame cookie recipe where even heat distribution is important. Use the cooking times below as a guide, but pay attention to the visual cues. Note also that some cookies on a single baking sheet may brown faster due to hot spots in the oven.I know it is not normal for cookie recipes to give you a choice in terms of baking temperature, but for this particular sesame cookie recipe, I genuinely think this depends on your preference. If you want cookies that look more evenly baked (i.e., more uniform browning), I recommend baking them at 275ºF (135ºC), but the cooking time will be longer. If you want cookies with richer caramelized flavor and a guaranteed snap, I recommend baking them at 300ºF (148ºC). I specify the different baking times further below.As always, I generally weigh most of my dry ingredients in recipes, which I specify in the ingredients list. If you have a scale, I recommend weighing the ingredien