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 ¼-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.