The Best Tahini Cookie Recipe

What was that? You’d like to bake some delicious, not-overly-sweet tahini cookies?! Fantastic... Tahini is an awesome ingredient that can be used in a number of ways. From savory to sweet, this sesame seed paste has remained a pantry staple of mine and will continue to be for eons. This time we’re going to use it to make cookies... yeah... cookies... cookies with tahini... woah. In this recipe we’ll use both black and regular white tahini to create beautiful, psychedelic swirl design. This cookie is more closely related to shortbread and pairs well with a warm drank. Give this one a go, you won’t regret it. Let’s get it. 🤘🏻 Adam

Yield: 20-25 cookies

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Tahini Swirl Cookies!

Ingredients

• 3 cups All-purpose Flour (385g)
• 1 1/2 tsp Kosher Salt
• 1/2 tsp Baking powder
• 2 sticks Unsalted butter (227g)
• 1 cup Powdered Sugar (125g)
• 1 Egg
• 1 tsp Vanilla Extract
• 1/4 cup Tahini
• 3 Tbsp Black Tahini

Instructions

1. Begin by creaming room temperature unsalted butter and powdered sugar together in a stand mixer using the paddle attachment. Periodically scrape the sides of the bowl.
2. Add a whole egg and vanilla extract to the mixture, and mix on medium speed until glossy.
3. Gradually add in the flour, processing until the mixture becomes crumbly.
4. Dump the dough onto a floured surface and knead until smooth. Shape it into a dough log and divide it into thirds.
5. Mix the regular tahini into two-thirds of the dough in the stand mixer, then pour the dough back onto the floured surface and knead until smooth. This will be the white tahini dough.
6. Repeat the same process with the remaining one-third of the dough and black tahini to create the black tahini dough.
7. To create a psychedelic effect in the cookies, divide your white and black tahini doughs in half, and layer them one on top of the other to create layers.
8. Fold the layered dough in half, cut it, and gently knead each half to retain the swirled effect. Combine the two dough pieces together and form it into a cookie log.
9. Wrap the dough log tightly in plastic wrap, twisting the ends to form a secure, compact log.
10. Place the dough in the freezer for about 30-45 minutes to firm up.
11. Slice the firmed dough into three-quarter inch rounds and place on an oiled sheet tray.
12. Bake the cookies at 325 degrees Fahrenheit for 20-25 minutes or until golden brown at the bottom.
13. After baking, transfer the cookies to a rack to cool fully before enjoying. Enjoy these cookies with your favorite beverage, such as strong coffee or masala chai tea.