Tahini Sugar Cookies
Rated 3.9 stars by 11 users
Servings
30 cookies
Cook Time
30 minutes
Ingredients
6 Tbsp (¾ stick) unsalted butter, room temperature
½ cup granulated sugar
½ cup packed light brown sugar
¼ tsp fine sea salt
1 large egg
1 tsp vanilla extract
1¼ cups all-purpose flour
½ tsp baking soda
Optional: 2 Tbsp raw sugar, such as demerara or turbinado, and/or sesame seeds
Directions
Set two oven racks near the center of the oven. Turn the oven to 350F. Line two sheet pans with parchment paper or silicone baking mats.
Beat the butter, tahini, granulated sugar, brown sugar, and salt in a large bowl with a wooden spoon until just combined. Mix in the egg and vanilla.
Mix the flour and baking soda in a small bowl, then stir the flour mixture into the batter until it is no longer visible.
Scoop the batter with a 1-tablespoon measure and arrange as mounds on the prepared pans, about 1½ inches apart. You should be able to fit 10 cookies per sheet. Wet your hands and flatten the mounds so that each is about 3/8 inch thick. Sprinkle the tops with the raw sugar or sesame seeds (if using).
Bake until the bottoms are lightly browned, about 10 minutes, switching the pans between racks halfway through. Cool the cookies on the pans for 5 minutes, then transfer them to wire racks to cool completely. When the pans are at room temperature again, form the remaining batter into cookies and bake in the same way.
Store in a closed container at room temperature for up to 4 days or freeze for up to 1 month.
Recipe Note
Tahini Sugar Cookie Sandwiches: For a real treat, sandwich chocolate tahini or ice cream between two of these cookies.
Store in a closed container at room temperature for up to 4 days or freeze for up to 1 month.
Dietary Preferences: Nut-Free, Soy-Free, Kosher
Seasonality: Winter, Spring, Summer, Fall
Reprinted with permission from The Tahini Table by Amy Zitelman, Agate Publishing, November 2020.
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