These crackly, melt-in-your-mouth tahini cookies are made with only a handful of ingredients. They’re quick to prepare and get their wonderfully unique flavor from the addition of tahini.
In a mixer bowl fitted with the paddle attachment, beat butter, sugar, and tahini on medium-low speed for 1-2 minutes until creamy. Add flour mixture and beat on low speed just until combined, scraping down the sides and bottom of the bowl as needed. Do not overmix.
I highly recommend chilling the dough for at least an hour. This helps the cookies maintain their shape while baking and keeps them from spreading too much. Flatten the dough into a disc shape, wrap in plastic wrap, and place in the fridge.
Preheat oven to 350°F/180°C and line a pan with parchment paper.
*Like natural peanut butter, the fat in tahini separates from the solids. Before measuring, give your tahini a good mix to homogenize the ingredients.