Soft & Chewy Tahini Sugar Cookies
Servings: 28 cookies
Soft sugar cookies with toasty tahini flavor and a hint of spice--no chilling required!
Print Recipe
Equipment
- 1 stand mixer or hand mixer
- 1 whisk
Ingredients
- 2 ⅔ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- ½ cup unsalted butter softened to room temperature
- ¾ cup brown sugar
- ¾ cup granulated sugar
- ¼ cup tahini
- 2 eggs
- 1 ½ teaspoon vanilla bean paste or two teaspoons vanilla extract
- ½ teaspoon almond extract
- ½ cup sesame seeds
Instructions
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.2 ⅔ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon fine sea salt
- Using a hand mixer or stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar until fluffy (about three minutes).½ cup unsalted butter, ¾ cup brown sugar, ¾ cup granulated sugar
- Add the tahini, eggs, and extracts, and mix until smooth (about two minutes), pausing to scrape down the sides of the bowl as needed to ensure everything is fully incorporated. Add in the flour mixture and stir by hand until just comnbined with no dry pockets. Ad the dough comes otgether, it will beocme tougher to stire but keep at it!¼ cup tahini, 2 eggs, 1 ½ teaspoon vanilla bean paste, ½ teaspoon almond extract
- Scoop the dough with cookie scoop and shape it into a ball before rolling it in sesame seeds until coated (optional) and placing onto the prepared sheet pan. Repeat with remaining dough, leaving at least two to three inches between each cookie.½ cup sesame seeds
- Transfer pan to the oven and bake for 8 minutes or until cookies are golden brown with just-set edges. Allow them to cool on the pan for at least 10 minutes beofre serving.
Notes
Modifications
Make your cookies with black sesame seeds or with white sesame seeds--or omit them altogether. I like to do half the cookies with sesame seeds and half without.
This recipe makes about two dozen cookies that are about 3 inches in diameter, or you can divide the dough into half as many jumbo cookies. You can also bake up the dough in a square pan and cut it into cookie bars.
Use plant-based dairy-free butter and an eggless egg substitute to make your sesame tahini cookies vegan.
Storage
Store the cookies in an airtight container at room temperature for up to five days.
To freeze the cookie dough, scoop it into portions on a sheet pan as if you were about to bake them, then leave the pan in the freezer until the dough is solid (about one hour). Transfer the frozen balls of dough into a zip-top freezer bag or an airtight, freezer-safe container, then back to the freezer. It will keep for up to five months.
To freeze baked cookies, cool them to room temperature, then layer in an airtight, freezer-safe container with pieces of parchment to keep them from sticking together before freezing. Once frozen, they'll last for three months.