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Tahini Cookies Recipe

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These soft and chewy tahini cookies feature a rich, nutty sesame flavor with perfectly crackled tops. Simple to make with everyday ingredients, they’re naturally dairy-free and offer a sophisticated twist on classic cookies that’s perfect for any occasion.

Ingredients

These soft and chewy tahini cookies feature a rich, nutty sesame flavor with perfectly crackled tops. Simple to make with everyday ingredients, they’re naturally dairy-free and offer a sophisticated twist on classic cookies that’s perfect for any occasion.

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
  2. Mix the wet ingredients. In a large mixing bowl, combine the tahini, granulated sugar, and brown sugar. Using an electric mixer or sturdy whisk, beat together for about 2 minutes until well combined and slightly fluffy. The mixture should lighten in color slightly.
  3. Add the egg and vanilla. Beat in the egg and vanilla extract until fully incorporated and smooth, about 1 minute.
  4. Combine the dry ingredients. In a separate medium bowl, whisk together the flour, baking soda, and salt until evenly distributed.
  5. Mix the dough. Add the dry ingredients to the wet ingredients and stir with a wooden spoon or spatula until just combined. Don’t overmix—stop as soon as you no longer see dry flour streaks. The dough will be slightly crumbly but should hold together when pressed.
  6. Shape the cookies. Using a cookie scoop or tablespoon, scoop out dough and roll into balls about 1½ inches in diameter. If using sesame seeds, roll each ball in the seeds to coat. Place the dough balls on your prepared baking sheets, spacing them about 2 inches apart.
  7. Flatten slightly. Gently press down on each dough ball with the palm of your hand or the bottom of a glass to flatten slightly to about ½-inch thickness. This helps them bake evenly and creates those beautiful cracks.
  8. Add finishing touches. If desired, sprinkle a tiny pinch of flaky sea salt on top of each cookie before baking.
  9. Bake. Bake for 11-13 minutes, or until the edges are golden brown and the tops have developed those characteristic cracks. The centers may look slightly underdone—that’s perfect! They’ll continue cooking on the hot pan.
  10. Cool. Let the cookies cool on the baking sheet for 5 minutes (this is crucial—they’re delicate when hot), then transfer to a wire rack to cool completely.

Notes

  • Make sure your tahini is well-stirred before measuring. If it’s separated, the oil on top needs to be mixed back in for the right consistency.
  • Don’t overbake! These cookies are best when the centers are still soft. They’ll firm up as they cool.
  • If your dough feels too crumbly to form balls, add a teaspoon of water or tahini and mix again.
  • For extra flavor, try adding ½ teaspoon of cardamom or cinnamon to the dry ingredients.
  • These cookies keep well in an airtight container for up to 5 days.

Nutrition

Find it online: https://focialy.com/tahini-cookies-recipe/