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This Weekend Only - Explore The New Savory Spice Online & Save 20%! Use code NEWSITE

Test Kitchen Approved

Sweet and Savory Seed Wafers

Recipe By Mary Anne McComb

Prep Time

10 Minutes

Cooking Time

25 Minutes

Recipe By Mary Anne McComb

A wonderful addition to a cheese plate, salad, or ice cream.

Serving Suggestions

Serve as a party snack, with a cheese plate, alongside a salad or with a scoop of a savory ice cream for dessert.

Recipe Notes

This recipe also works with our Asian Style Sprinkle in place of Oregon Trail Juniper Berry Spice. For a sweet-only version, leave out the spice blend; use only the seeds and add 1/2 Tbsp. vanilla extract to the wet ingredients. Also works with a mix of white and black sesame seeds.


0.75 cups flour

0.25 tsp. salt

0.25 tsp. baking soda

4 Tbsp. Oregon Trail Juniper Berry Spice

1.5 cups brown sugar

0.75 cups butter, melted

1 egg

Savory Spice ingredients in this recipe

  • White Sesame Seeds

    This seed has a light, nutty flavor. To release the oils and bring out a little more flavor, lightly toast the seeds in a dry pan briefly until the...

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  • Dutch Blue Poppy Seeds

    Poppy seeds come from a yellowish-brown opium plant native to the Mediterranean. They have been cultivated since the 6th century. Nowadays these ti...

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Preheat oven to 350 degrees. Toast seeds in a small skillet over medium heat for 3 to 5 min. until fragrant, stirring frequently. Combine toasted seeds, flour, salt, baking soda and Oregon Trail in a medium bowl. In a separate large bowl, combine sugar, melted butter and egg. Fold dry ingredients into wet sugar mixture. Using a teaspoon or small melon scoop, drop balls of dough onto parchment-lined baking sheets. These will really spread, so place no more than 12 on a large baking sheet. (Tip: It will take multiple rounds of baking to get through all the dough. Let baking sheets cool between rounds before loading up the next round or the dough will melt and affect the texture.) Bake for 5 to 6 min. until browned and set. Remove from oven and let cool slightly on baking sheet, then transfer wafers to cooling rack. Store in an airtight container.