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Thick and chewy, bursting with sesame flavor, these tahini sugar cookies may just become your new favorite sugar cookie recipe.
I love including tahini in cookies - if you haven't tried them already, you have to test out my tahini chocolate chunk cookies and my sesame shortbread cookies. It is a more mild texture than peanut butter but it still brings the same soft texture. If you haven't baked with tahini before, this is your sign to try it out.
This recipe starts with melted butter which you'll combine with your tahini. From there the process is very similar to any other cookie recipe, and with no special equipment required. After chilling your dough for a few hours, you'll scoop and roll your dough in a mixture of sugar and sesame seeds. I love coating the dough in lots of sesames, but you can also just do a sprinkle on top if you'd prefer. You'll chill your dough scoops again for about an hour to ensure the dough is cold and firm before it hits the oven and then the end result is a thick and perfect sugar cookie full of sesame flavor.
The flavor is a huge benefit of using tahini, but it also leads to a soft texture that will keep the cookie fresh for a few days. To lengthen its shelf life, I like to keep the baked cookies in the fridge and bring them back to room temperature when I'm ready to enjoy.
When it comes to measuring out your dough, I love these scoops from Cook'n Feel (I use the medium scoop usually for cookies) or this large scoop from Oxo. You can also use a large spoon, but this cookie dough is a bit wet so a scoop is really helpful for getting more even scoops.
Ingredients:
8 tablespoons (113g) unsalted butter
1/4 cup (64g) tahini
1/2 cup (96g) light brown sugar
1/3 cup (64g) granulated sugar
1 large egg*
1 teaspoon vanilla extract
1 teaspoon toasted sesame oil
1 1/2 cup (180g) all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons (24g) granulated sugar
3 tablespoons (23g) sesame seeds
*I recommend taking your egg out of the fridge about 30 minutes prior to starting
Prep time: About 30 minutes
Chill time: 4 hours (or overnight)
Bake time: 9-12 minutes
Servings: 10 cookies
Equipment
Spatula or large spoon
Cookie sheets
Parchment paper
Large cookie scoop (about 2 1/2 - 3 tablespoons)
Heavy bottomed non stick pot (or microwave safe bowl)
Cooking instructions:
Cut up your butter into cubes and add to a pot on your stovetop at a low temperature. When it's about halfway melted, add in your tahini. Stir continuously until a smooth mixture comes together and your butter is completely melted. Set aside off of the heat. Note that you can also do this using a microwave safe bowl, melting your butter in the microwave and then incorporating your tahini.
In a large bowl, add your light brown and granulated sugar, and pour your butter tahini mixture in. Use a spatula or large spoon to mix until fully combined. It's okay if it doesn't quite come together at this step.
Next, add in your egg, vanilla extract and toasted sesame oil. Continue to mix with speed, about a minute or two, until your mixture thickens and becomes smooth.
Then, add in your dry ingredients - all purpose flour, baking soda, baking powder and salt. Fold your dry ingredients in until your dough just forms. Cover the dough with plastic wrap and chill in the fridge for about 3-4 hours (up to 24 hours)
Once your dough has chilled, it's time to scoop and roll. In a small dish, measure your 2 tablespoons of sugar and 3 tablespoons of sesame seeds. Mix them together.
Onto a parchment lined cookie sheet, use a cookie scoop or large spoon to portion out your dough - it should make about 10 cookies, 2 1/2 to 3 tablespoons per cookie. Note: if your chilled dough feels extra firm, leave it out at room temperature for 15-30 minutes before scooping. Roll each scoop between your palms to smooth the outsides, and then roll each dough ball into your sugar and sesame mixture. Each one should be fully covered in sugar and about half covered in sesame seeds. Place your dough scoops, uncovered, back into the fridge to chill for about an hour. Note: at this point the dough shouldn't chill for longer than an hour so if you can't bake right away, you can always freeze your dough.
When you're ready, preheat your oven to 350 degrees. Bake your cookies for about 9-12 minutes. Let your cookies cool completely on the cookie sheets as they will continue to bake and set. And then enjoy!
Your baked cookies will stay fresh in an airtight container for a few days at room temperature but they will stay most fresh if stored in the fridge, up to 5-7 days. Though of course nothing beats fresh baked and enjoyed the same day you made them. You can also freeze some or all of your dough to bake later. To do this, place your scooped and sugar rolled cookie dough onto a baking sheet and into the freezer for 12-24 hours. Then, transfer your frozen dough to a plastic bag or airtight container and store in the freezer. To bake from frozen, set your oven to 325 and bake for about 12-14 minutes. I don't recommend keeping this dough frozen for longer than a month since the scoops are coated in sugar.
Carb and serving info:
Servings: 10 cookies
Carbs per serving (1 of 10): 34
Carbs for full recipe: 343
Carbs from sugar coating: 24
Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.
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