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Tahini cookies in a stack.
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Tahini Cookie Recipe

These darling polka-dotted Tahini Cookies have the texture of shortbread and a perfect, not-too-sweet nutty flavor. They’re guaranteed to captivate even the pickiest cookie lover, so grab a jar of tahini and get baking!
Course Dessert
Cuisine American, Israeli
Keyword cookies, tahini
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 cookies
Calories 174kcal
Author Meggan Hill

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup unsalted butter or 1 1/2 sticks, at room temperature
  • 3/4 cup tahini
  • 3/4 cup sugar
  • 3 tablespoons honey
  • 1/4 cup toasted sesame seeds mix of black and white

Instructions

  • Preheat oven to 350 degrees. Place oven racks in upper and lower thirds of oven.  
  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • Using an electric mixer on medium speed, beat butter, sugar, and honey together until light and fluffy, about 3 minutes. Mix in tahini, then add dry ingredients in three batches, beating after each addition until fully combined. Dough will be slightly sticky. 
  • Place sesame seeds in small bowl. Scoop out tablespoons of dough (about 1 ounce) and roll into balls. Dip one side of balls in sesame seeds, gently pressing to adhere, and place, sesame side up, on two parchment-lined baking sheets roughly 2 inches apart.  
  • Bake cookies, rotating sheets halfway through, until they are golden brown, about 13-15 minutes. Allow to cool on baking sheets (cookies will firm as they cool).

Nutrition

Serving: 1cookie | Calories: 174kcal