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Tahini Cookies

Tahini Cookies

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.

Prep Time 10 minutes
Cook Time 14 minutes
Chilling time 1 hour
Total Time 1 hour 24 minutes
YIELD 2 dozen cookies

Ingredients

  • 1 cup (140g) all-purpose flour, sifted
  • ½ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • Pinch of salt
  • cup (75g) unsalted butter, at room temperature
  • cup plus 1 tablespoon (80g) granulated sugar
  • cup plus 1 tablespoon (100g) tahini*
  • 3 tablespoons powdered sugar mixed with 1 teaspoon ground cinnamon, for rolling
  • Whole almonds, for garnish

Instructions

  1. In a medium bowl, combine flour, baking powder, cinnamon, and salt. Set aside.
  2. 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.

  3. 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.

  4. Preheat oven to 350°F/180°C and line a pan with parchment paper.

  5. Using an ice cream scoop or level tablespoon, drop rounded balls of dough, about 1 inch/2.5cm in diameter (15 grams in weigh each). They might look small, but they’ll become bigger while baking. Roll in powdered sugar-cinnamon mixture and place onto prepared baking sheet. Set an almond in the center of each ball, gently pressing to slightly flatten the cookies. Bake for 12-14 minutes, until cookies look cracked and just begin to brown at the edges. Leave to cool for 10 minutes, then transfer gently to a wire rack to cool completely.
  6. Cookies will keep for 4-5 days at room temperature in an airtight container. They can also be frozen for up to a month and thawed overnight in the fridge.

Recipe Notes

*Like natural peanut butter, the fat in tahini separates from the solids. Before measuring, give your tahini a good mix to homogenize the ingredients.