Tahini Cookies

The day has finally come when it feels like I have made nearly every variation of chocolate chip, sugar, oatmeal, shortbread, ginger, snickerdoodle, and chocolate cookie.  So, it’s time to experiment with Tahini Cookies.  Yes, you read that correctly.  Apparently tahini is not just for hummus anymore, as this sesame seed paste (with a texture kind of like smooth peanut butter) is just as delicious in a cookie.  The sesame flavor, while mild, builds in your mouth as you chew it.  And while this crunchy cookie is very lightly sweet, an optional drizzle of honey on top will satisfy any sweet tooth.


Tahini Cookies

Makes 36 (2 1/2-inch) cookies
(from the kitchn)


1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup tahini
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
1 large egg
1/2 cup coarse-grain sugar (I like turbinado sugar)


  1. In a small bowl, whisk the flour, baking powder, baking soda, and salt together; set aside.
  2. Cream the butter, tahini, and brown and granulated sugars together in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 3 minutes.
  3. Add the egg to the wet ingredients, return the mixer to medium speed, and mix until completely incorporated. Stop the mixer and scrape down the sides and the paddle.
  4. Return the mixer to low speed and slowly add the flour mixture. Stop the mixer when almost all the flour is incorporated, then use a rubber spatula to incorporate the last of it by hand.
  5. Cover with plastic wrap, and refrigerate until the batter starts to firm up, 1 to 1 1/2 hours.
  6. Arrange a rack in the middle of the oven and heat to 350°F. Line baking sheets with parchment paper.
  7. Place the coarse sugar in a shallow, wide bowl or pie plate.
  8. Scoop the dough by level tablespoons and roll into balls. Roll each ball in the sugar to lightly coat.
  9. Place the dough balls on the baking sheets 2 inches apart, 12 per baking sheet. Using the bottom of a glass, flatten each cookie to about 1/2-inch thick.  Make sure not to crowd the cookies as they’ll spread during baking.
  10. Bake two sheets at a time (rotating the cookie sheets halfway through the baking time) until the cookies are a light golden-brown around the edges and on the bottoms, 11 to 14 minutes.
  11. Let the cookies cool for 2 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Note: Store in an airtight container at room temperature for up to 5 days.

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