These Tahini cookies offer a rich, nutty flavor and a tender, buttery texture you’ll reach for again and again. Tahini is stirred into the dough and each cookie is rolled in sesame seeds for a pleasant crunch on every bite.
With just a handful of pantry ingredients, this simple cookie recipe comes together quickly and delivers a delightful balance of sweet and savory.
Sesame Tahini Cookies
If you haven’t baked with tahini before, these cookies are the perfect introduction. Tahini brings a mellow, toasted sesame flavor and extra moisture that keeps the cookies soft and satisfying.
What is Tahini? Tahini is a smooth paste made from ground sesame seeds. In these cookies, its nutty depth is balanced by brown sugar and a touch of maple syrup, while vanilla brightens the overall flavor.
The sesame seeds pressed onto the tops add texture and accentuate the sesame taste. Tahini also contributes protein, minerals, and healthy fats, making these cookies a slightly more wholesome treat.
Why you’ll love them
Soft, tender cookies that practically melt in your mouth.
Tahini adds moisture and a savory, nutty depth.
Quick to make and elegant enough for gatherings.
Main Ingredients
- All-purpose flour: gives the cookies structure.
- Baking soda: helps the cookies rise and stay chewy.
- Unsalted butter: for richness and a tender crumb.
- Light brown sugar: adds sweetness and a hint of caramel.
- Maple syrup: contributes flavor and keeps the dough moist.
- Vanilla extract: enhances and rounds the flavors.
- Tahini: the star ingredient—use runny or “drippy” tahini for best texture.
- Egg: binds the dough and adds richness.
- Sesame seeds: sprinkled on top for crunch and extra sesame flavor; white, black, or a mix works well.
How to Make Tahini Cookies
PREHEAT OVEN
Preheat the oven to 350ºF and line a baking sheet with parchment paper.
ADD DRY INGREDIENTS
Whisk together the dry ingredients (flour, baking soda, and salt) in a bowl and set aside.
ADD WET INGREDIENTS
In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the maple syrup and vanilla and mix to combine.
Stir in the tahini with the mixer until smooth, then add the egg and fold it in with a spatula.
COMBINE DRY + WET
Gradually add the dry ingredients to the wet mixture, transferring about ⅓ cup at a time and folding with a spatula until fully combined.
Pro tip: The dough should form a ball without falling apart. If it seems crumbly, add 1 tablespoon of water and mix again until the dough holds together.
ROLL DOUGH INTO BALLS
Pour sesame seeds onto a flat plate.
Scoop heaping tablespoons of dough and roll into balls. Flatten slightly between your palms and press one side into the sesame seeds, then place onto the prepared baking sheet. Repeat with remaining dough.
BAKE COOKIES
Bake 10–12 minutes or until the cookies are set, tender to the touch, and lightly golden. Transfer to a wire rack to cool before serving.
Top Tips for the Best Cookies
Use an electric mixer only for creaming the butter/sugar and for mixing in the tahini. After that, switch to a spatula and your hands to avoid overworking the dough.
The dough will become oilier the more it’s mixed and as it rests at room temperature. This is normal—it’s the tahini doing its job.
Adjust bake time to preference. For chewier, slightly golden cookies bake to 10–12 minutes; reduce the time for a softer result.
FAQs
Tahini adds moisture, a subtle nutty flavor, and richness without using tree nuts. It’s great for making cookies, brownies, and other treats more tender and flavorful.
Tahini doesn’t require refrigeration, but storing it in a cool, dry place preserves quality. Refrigeration can thicken tahini and extend its shelf life if you prefer a firmer texture.
Storage
Store baked tahini cookies in an airtight container at room temperature for 3–4 days. For longer storage, refrigerate for up to 2 weeks.
To freeze: Place cooled cookies in a freezer-safe container or bag for up to 3 months. Thaw at room temperature before serving.
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Tahini Cookies
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
Wet Ingredients
- 5 tablespoons unsalted butter, room temperature
- ¾ cup packed light brown sugar
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup runny tahini
- 1 large egg
- 1–3 tablespoons water, if needed
Other
- ¼ cup raw sesame seeds (white, black, or a mix)
Instructions
- Preheat the oven to 350ºF and line a baking sheet with parchment.
- Whisk dry ingredients together in a bowl and set aside.
- Cream butter and brown sugar until light. Add maple syrup and vanilla, then mix in tahini until combined.
- Stir in the egg with a spatula. Gradually fold the dry ingredients into the wet until a workable dough forms; add up to 1 tablespoon water if needed.
- Scoop heaping tablespoons of dough, roll into balls, flatten slightly, and press one side into sesame seeds. Place on the prepared baking sheet.
- Bake 10–12 minutes until set and lightly golden. Transfer to a wire rack to cool.
Tips & Notes
- Use an electric mixer only for creaming and mixing in tahini; hand-mix afterward to avoid overworking the dough.
- The dough can become oily with mixing and as it rests—this is normal and won’t affect the finished cookies.
- For chewier, slightly golden cookies bake the full time; reduce bake time for a softer cookie.
Nutrition
Nutrition information is an estimate and should be used as a guideline.
Photography by: The Wooden Skillet