Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.

In a large non-stick skillet, toast the sesame seeds over medium heat, stirring frequently, until they are brown and emit a nutty aroma.

In the bowl of a stand mixer, add ½ cup butter and 1 cup brown sugar. Using the paddle attachment, mix until fully combined and light in color. Mix in 1 large egg and 1 teaspoon vanilla extract.

In a small bowl, combine the flour, salt, nutmeg (If using), and baking soda and mix together well. Then mix these dry ingredients into the wet mixture in the stand mixer. Add the sesame seeds and mix to evenly distribute them throughout the dough.

Using a small dough scoop, drop cookie dough onto the prepared baking sheet. Bake for 8-12 minutes, until the cookies are brown on the edges and bottom but not burnt (the longer you bake them, the crispier they will be).

Once baked, remove them from the oven and slide the parchment paper, with cookies, off the baking sheet onto a cooling rack.

Allow the cookies to cool completely and become crisp. They should snap when broken. Store in an airtight container.