Welcome, fellow cookie lovers! Are you ready to dive into a world of rich, nutty flavor that’s both familiar and wonderfully unique? Today, we’re making tahini cookies! If you’ve ever enjoyed hummus or a delicious Mediterranean salad dressing, you’ve tasted tahini. It’s a magical paste made from ground sesame seeds, and it’s not just for savory dishes. In fact, it brings an incredible depth and a delightful chewiness to baked goods, especially cookies. Get ready to bake a batch of soft, nutty, and utterly irresistible tahini cookies that will have everyone asking for the recipe!
History / Background of Tahini
Tahini, a staple in Middle Eastern and Mediterranean cuisine, boasts a history as rich and ancient as its flavor. Its origins can be traced back thousands of years, with mentions in ancient texts hinting at its use as a food source. Derived from ground sesame seeds, tahini was a practical and nutritious food for early civilizations. Sesame itself is one of the oldest oilseed crops, cultivated for its robust flavor and high oil content. Over centuries, tahini became an essential ingredient, celebrated for its versatility and health benefits. While traditionally used in savory dishes like hummus and baba ghanoush, its transition into sweets is a more recent, delightful culinary evolution. It adds a sophisticated, earthy note that elevates simple desserts into something truly special.
Why You’ll Love This Recipe
- Unique Flavor Profile The nutty, slightly bitter notes of tahini perfectly balance the sweetness, creating a sophisticated taste.
- Amazingly Soft Texture These cookies are designed to be wonderfully soft and chewy on the inside, with just the right amount of crispness on the edges.
- Easy to Make With straightforward steps and common baking ingredients, this recipe is perfect for bakers of all skill levels.
- Naturally Dairy-Free Tahini is naturally dairy-free, making these cookies a great option for those with dietary restrictions.
- Crowd-Pleaser These cookies are always a hit, offering something a little different from your usual chocolate chip or sugar cookie.
Ingredient Notes
Let’s talk ingredients! While this recipe is simple, understanding each component helps ensure the best results.
- Tahini The star of our show! Use good quality, runny tahini for the best flavor and texture. Stir it well before measuring.
- All-Purpose Flour Standard flour works perfectly here.
- Unsalted Butter Make sure it’s softened to room temperature for proper creaming. If using salted butter, omit the added salt.
- Granulated Sugar & Brown Sugar The combination gives these cookies both crispness and chewiness. Brown sugar adds moisture and a lovely caramel note.
- Egg One large egg, at room temperature, helps bind everything together.
- Vanilla Extract Enhances all the other flavors. Use pure vanilla for the best taste.
- Baking Soda Our leavening agent, ensuring a soft, slightly risen cookie.
- Salt Balances the sweetness and brings out the nutty tahini flavor.
- Sesame Seeds (Optional)Â For sprinkling on top, adding a beautiful visual and an extra nutty crunch.
Equipment Needed
- Large mixing bowl
- Electric mixer (stand or hand-held)
- Rubber spatula
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling rack
- Cookie scoop (optional, but recommended for even sizes)
Full Recipe Card
Ingredients
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) packed light brown sugar
- 1 large egg, room temperature
- 1/2 cup (120g) well-stirred tahini
- 1 teaspoon pure vanilla extract
- 1 3/4 cups (210g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons sesame seeds, for sprinkling (optional)
Instructions
- Cream Butter and Sugars In a large bowl, using an electric mixer, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients Beat in the egg until just combined. Then, add the tahini and vanilla extract, mixing until smooth and fully incorporated. Scrape down the sides of the bowl as needed.
- Combine Dry Ingredients In a separate medium bowl, whisk together the flour, baking soda, and salt.
- Combine Wet and Dry Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; stop as soon as no dry streaks of flour remain. The dough will be soft.
- Chill Dough (Optional but Recommended)Â For best results and to prevent spreading, cover the dough and chill in the refrigerator for at least 30 minutes, or up to 2 hours. This step helps the flavors meld and the cookies hold their shape better.
- Preheat Oven and Prep Sheets Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Scoop and Roll Scoop rounded tablespoons of dough (about 1.5-2 tablespoons per cookie). If desired, gently roll each ball in sesame seeds to coat the top.
- Bake Place the dough balls about 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set but still look soft. They might look slightly underbaked in the middle, which is perfect for a soft cookie.
- Cool Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Tahini Quality The quality of your tahini truly matters. A good, runny tahini will yield a smoother, more flavorful cookie.
- Do Not Overbake For soft cookies, err on the side of slightly underbaking. They will continue to set as they cool.
- Room Temperature Ingredients Ensure your butter and egg are at room temperature for a smooth, emulsified dough.
Tips & Variations
- Add Chocolate Chips A handful of dark or semi-sweet chocolate chips would be a delightful addition, complementing the nutty tahini.
- Citrus Zest A teaspoon of orange or lemon zest can brighten the flavor profile beautifully.
- Spice It Up A pinch of cinnamon, cardamom, or even a tiny bit of ginger could add a warm, exotic twist.
- Nut Topping Instead of sesame seeds, try a sprinkle of chopped pistachios or walnuts before baking.
- Tahini Drizzle Once cooled, drizzle the cookies with a thinned tahini sauce (tahini mixed with a little water and honey/maple syrup) for extra tahini goodness.
Pro Chef Tips
- Don’t Skip Chilling While optional, chilling the dough significantly improves the texture and prevents excessive spreading, leading to a thicker, chewier cookie.
- Use a Cookie Scoop This ensures all your cookies are the same size, promoting even baking.
- Tap the Baking Sheet After taking the cookies out of the oven, gently tap the baking sheet on the counter a few times. This helps create those beautiful crinkly edges and a chewier center.
- Salt Flakes Finish A tiny sprinkle of flaky sea salt on top of the warm cookies just after baking can enhance their flavor remarkably.
Common Mistakes to Avoid
- Overmixing the Dough Once you add the flour, mix only until just combined. Overmixing develops too much gluten, resulting in tough cookies.
- Not Chilling the Dough Skipping the chilling step can lead to cookies that spread too much and become thin and crispy instead of soft and chewy.
- Overbaking Keep an eye on the oven! Overbaked tahini cookies will be dry and hard. They should look slightly underdone in the center when you pull them out.
- Using Cold Ingredients Cold butter and egg don’t cream together as well, leading to a less uniform dough texture.
Storage & Meal Prep
These tahini cookies store wonderfully, making them perfect for meal prep or enjoying throughout the week.
- Room Temperature Store cooled cookies in an airtight container at room temperature for up to 5-7 days.
- Freezing Baked Cookies Place cooled cookies in a single layer on a baking sheet and freeze until solid. Once solid, transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw at room temperature before serving.
Make-Ahead & Freezer Notes
- Dough in the Fridge You can prepare the cookie dough ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Let it sit at room temperature for about 15-20 minutes before scooping and baking.
- Freezing Cookie Dough Balls Scoop the cookie dough into balls and place them on a parchment-lined baking sheet. Freeze until solid, then transfer the frozen dough balls to a freezer-safe bag or container. They can be frozen for up to 3 months. When ready to bake, place frozen dough balls on a baking sheet and add 2-3 minutes to the baking time.
Serving Suggestions
These versatile cookies are wonderful on their own, but here are a few ideas to elevate your tahini cookie experience:
- With Coffee or Tea Their nutty flavor pairs beautifully with a warm cup of coffee, espresso, or a comforting herbal tea.
- Dessert Platter Add them to a dessert platter with fresh fruit, baklava, or other Mediterranean sweets for a lovely spread.
- Ice Cream Sandwich For an extra decadent treat, sandwich a scoop of vanilla or coffee ice cream between two tahini cookies.
- After-Dinner Treat They’re not overly sweet, making them a perfect light dessert after a meal.
