Tahini Snickerdoodle Cookies
28 large cookies
2 1/2 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
3/4 tsp kosher salt
1/2 cup unsalted butter, softened
1/2 cup Soom Tahini
1 Tbsp water
1 1/2 cup granulated sugar
2 large eggs, room temperature
2 tsp pure vanilla extract
1/4 cup granulated sugar
1 Tbsp cinnamon
Cinnamon Sugar Mixture
Preheat the oven to 375F. Line a baking sheet with parchment paper and set aside.
In a large bowl whisk together flour, cream of tartar, baking soda, and salt. Set aside.
In another large bowl, using a hand mixer on low to medium speed, cream the butter, tahini, water, and 1 1/2 cups sugar together until light and fluffy, about 3 minutes. Beat in eggs and vanilla. Scrape the sides of the bowl to ensure the mixture is well combined.
Turn the hand mixer to a low speed and slowly add the flour mixture until just combined.
In a small bowl, mix 1/4 cup sugar and cinnamon together.
Use a 1 1/2 tablespoon cookie scoop to measure out dough balls.
Roll each ball in your hands to even them out, then roll in cinnamon sugar mixture and coat evenly.
Place the cookie balls on prepared baking sheets 2 inches apart. Using your fingertips, slightly flatten the cookie mixture (1/4 inch) for slightly chewy and crispy cookies. For fluffier cookies, keep them in ball form. The cookies will spread in the oven.
Bake for 6-8 minutes, until just barely golden around the edges.
Cool the cookies on the baking sheets for 3-4 minutes before transferring to a wire rack to cool completely.
- Store airtight for up to 3 days or freeze for up to 1 month.
- The top of the cookies may seem slightly undercooked, but they will firm up perfectly once they cool.