These Tahini cookies deliver a rich, nutty flavor and a buttery, soft texture you’ll want to make again and again. Tahini is folded into the dough and the cookies are pressed into sesame seeds for a pleasant crunchy finish.
With just a few pantry ingredients, this simple cookie recipe comes together quickly and produces memorable results.
Sesame Tahini Cookies
If you haven’t baked with tahini much, this recipe is a great introduction — it brings warmth and depth without overpowering the cookie’s sweetness.
What is tahini? Tahini is a smooth paste made from ground sesame seeds. In baking it adds a savory, nutty note and helps keep baked goods tender. In these cookies, tahini pairs with brown sugar, vanilla, and a touch of maple syrup for a balanced, irresistible flavor.
The sesame seeds pressed into the cookies provide a toasty crunch and visual appeal. Tahini also contributes protein, minerals, and healthy fats, making these cookies a slightly better-for-you treat compared with many traditional options.
Why you’ll love them
Soft, tender cookies that practically melt in your mouth.
Tahini keeps the cookies moist and adds a pleasant savory depth.
An elegant option for gatherings, gifts, or a cozy afternoon snack.
Main Ingredients
- All-purpose flour: provides structure.
- Baking soda: helps the cookies rise and stay chewy.
- Unsalted butter: use softened butter for richness and texture.
- Light brown sugar: adds sweetness and molasses flavor.
- Maple syrup: contributes flavor and moisture.
- Vanilla extract: enhances and rounds out the flavors.
- Tahini: the star ingredient — use a drippy tahini for best texture.
- Egg: binds the dough and adds richness.
- Sesame seeds: for coating the cookies — white, black, or mixed.
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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 in a bowl (flour, baking soda, salt) and set aside.
ADD WET INGREDIENTS
In a mixing bowl, beat the butter, brown sugar, maple syrup, and vanilla with an electric mixer until light and fluffy. Add the tahini and beat until combined, then add the egg and fold it in with a spatula.
COMBINE DRY + WET
Add the dry ingredients to the wet in batches (about ⅓ cup at a time), folding with a spatula until fully incorporated.
Pro tip: The dough should hold together when rolled into a ball. If it crumbles, add 1 tablespoon of water at a time until the dough is moldable.
ROLL DOUGH INTO BALLS
Pour sesame seeds onto a flat plate. Scoop a heaping tablespoon of dough, roll it into a ball, flatten slightly, and press one side into the sesame seeds. Place each cookie on the prepared baking sheet and continue with the remaining dough.
BAKE COOKIES
Bake for 10–12 minutes until the cookies are tender to the touch and lightly golden. Remove from the oven and transfer to a wire rack to cool before serving.
Top Tips for the Best Cookies
Use the electric mixer only when instructed. Mix the butter and sugar, then the tahini; after that, switch to a spatula and hands to avoid overworking the dough.
Expect the dough to become slightly oily. Tahini releases oils as you mix and as the dough sits — this is normal and won’t harm the final cookie.
Adjust baking time for texture. Bake until golden and chewy for a firmer cookie, or shorten the time if you prefer a softer center.
FAQs
Tahini adds moisture, depth, and a gentle nutty flavor to baked goods without using tree nuts. It works especially well in cookies, bars, and quick breads.
Tahini can be stored in a cool, dry pantry. Refrigeration will keep it thicker and extend shelf life, but it is not strictly required.
Storage
Store leftover cookies in an airtight container at room temperature for 3–4 days. For longer storage, refrigerate for up to 2 weeks.
To freeze: Place 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 drippy tahini
- 1 large egg
- 1–3 tablespoons water (if needed)
Other Ingredients
- ¼ cup raw sesame seeds (white, black, or a combination)
Instructions
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- Whisk together the dry ingredients in a bowl and set aside.
- Beat the butter, brown sugar, maple syrup, and vanilla until light and fluffy. Add the tahini and blend, then add the egg and mix until combined.
- Fold the dry ingredients into the wet in about three additions, mixing with a spatula until just combined. If the dough is crumbly, add water 1 tablespoon at a time to make it moldable.
- Scoop heaping tablespoons of dough, roll into balls, flatten slightly, and press one side into sesame seeds. Arrange on the prepared baking sheet.
- Bake 10–12 minutes, until slightly golden and tender to the touch. Cool on a wire rack.
Tips & Notes
- Use an electric mixer only for creaming the butter and sugar and for adding tahini. Finish mixing by hand to avoid overworking the dough.
- The dough will become slightly oily as you mix; this is normal with tahini.
- Cookies can be baked until just golden for a chewy result or slightly less for a softer center.
Nutrition
Nutrition information is an approximation.
Photography by: The Wooden Skillet