Print
Tahini Cookies

Tahini Cookies

  • Author: Paige Adams
  • Prep Time: 15 minutes
  • Cook Time: 13-15 minutes
  • Total Time: 28-30 minutes
  • Yield: 18-24 cookies 1x

If you’re looking for a grown-up twist on peanut butter cookies, try these tahini cookies. They have a similar crumbly bite to shortbreads.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup (11/2 sticks) unsalted butter at room temperature
  • 3/4 cup granulated sugar
  • 3 tablespoons honey
  • 3/4 cup tahini
  • 1/4 cup white sesame seeds
  • 1/4 cup black sesame seeds

Instructions

  1. Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
  2. In a medium bowl, combine the flour, baking powder and salt. In a large bowl, use an electric mixer to cream the butter, sugar and honey until light and fluffy, about 3 minutes. Mix in the tahini until fully combined. Beat in the dry ingredients in 2 additions. The dough will be a bit sticky.
  3. In a small bowl, combine the white and black sesame seeds. Scoop the dough by heaping tablespoon-full (about 1 ounce) and roll in the sesame seeds. Place on the prepared sheet pans about 2 inches apart. Press down the balls slightly with the palm of your hand.
  4. Bake the cookies until light golden brown, about 13-15 minutes, rotating sheet pans about halfway through cooking. Let the cookies cool on the pans. They will firm up as they cool.
  5. Store in an airtight container.

Notes

Adapted from Bon Appetit

  • Author: Paige Adams
  • Prep Time: 15 minutes
  • Cook Time: 13-15 minutes
  • Total Time: 28-30 minutes
  • Yield: 18-24 cookies 1x