This is a simple and straightforward sugar cookie recipe with the addition of tahini (ground sesame paste), which adds a deeper, toasty flavor that balances out the sweetness of the cookies. They bake up quickly and, as with any other sugar cookie, the decorating options are endless. I cut mine into snowflake shapes with this cookie cutter and opted for simplicity by topping these tahini sugar cookies with sesame seeds and sugar sprinkles.
I’m very proud to use Soom Premium Tahini to create these tahini sugar cookies not only because the products taste great (and are created by girl bosses) but also because the company supports causes I care about. As a blogger it’s great to work with different companies to create content but refreshing when the conversation isn’t all business. After flooding from hurricane Harvey devastated Houston, Soom contacted me to find out how they could help and graciously donated 112 cases of tahini to the Houston Food Bank, which was a vital source of food relief for not only Houston but also other impacted areas like Florida and Puerto Rico.
The great thing about cookie dough…besides it being cookie dough 🙂 is that you can bake up just what you need and the moment and leave the rest to chill out in the fridge or freezer until the next craving strikes. This recipe makes 24 cookies but I only baked half and am saving the remaining dough for another day. Even though I have other cookie cutter shapes to use, I might just break off chunks of the dough, roll them into balls, and squish them down to make plain ol’ circle cookies. Another option is to roll the dough into a log from which you can slice off perfect circles like the refrigerated dough sold at grocery stores.
These tahini sugar cookies mark the first recipe of the Christmas season and I hope you’ll whip up a batch and enjoy them with your family. Thanks for reading!
In collaboration with Soom Foods. As always, all opinions are my own.
- 1/4 cup tahini
- 1 cup butter softened
- 1 1/2 cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 teaspoon almond extract
- 3 1/4 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
Mix tahini, butter, sugar, eggs, and extracts with an electric mixer or food processor until uniform, scraping sides of bowl as necessary. Set aside.
Whisk together flour, baking soda, baking powder, baking soda, and salt in a large bowl.
Add wet ingredients to dry and mix until dough forms. Roll into two balls, wrap in plastic wrap (or place in a zip-top bag), and refrigerate for at least 2 hours.
Preheat oven to 400 degrees. Remove dough from fridge and roll out to about 1/4-inch thickness on a floured surface.
Cut out cookies using cutter shapes of your choice and place on a baking sheet lined with parchment paper. Top with sprinkles or sesame seeds, if desired, then bake for 8 minutes. Tops of cookies will not brown.