Tahini in desserts is a popular trend right now, but it’s certainly nothing new. It’s been used in Middle Eastern desserts for a long time — it’s the peanut butter of the Middle East. Not quite as sweet, but as deliciously nutty, these tahini cookies are like grown up peanut butter cookies.
Tahini Cookies
Equipment
- Measuring Cups/Spoons Set
- Half-Sheet Pan
- Cooling rack
- #40 Scoop
- KitchenAid 7-Speed Digital Hand Mixer
- Glass Nesting Bowls
- 9" Wire Whisk
Ingredients
WHISK
- 3 cups All-purpose flour
- 2 tsp. Baking soda
- 1 tsp. Table salt
CREAM
- 1 ¼ cups Packed light brown sugar
- Sesame seeds
- 1 ¼ cups Well-stirred tahini
- ¾ cup Granulated sugar
- ¾ cup Shortening
- 4 tbsp. Unsalted butter, softened
- 2 Eggs
- 1 tsp. Pure vanilla extract
Instructions
- Preheat oven to 350°. Line baking sheets with parchment.
- Whisk together flour, baking soda, and salt in a bowl.
- Cream brown sugar, tahini, granulated sugar, shortening, butter, eggs, and vanilla in another bowl with a hand mixer on low speed. Increase speed to high and beat until fluffy. Stir flour mixture into creamed mixture until combined; chill dough 30 minutes.
- Scoop dough with a #40 scoop (about 1½ Tbsp.); roll into balls, then roll in sesame seeds. Arrange dough balls on prepared baking sheets, spaced 2 inches apart. Flatten cookies with a fork in a crisscross pattern.
- Bake cookies on center rack until edges are set and tops are just slightly brown, 11–13 minutes. Let cookies cool on baking sheets ⏰ 2 minutes, then transfer to a rack to cool completely.
Notes
Nutrition Facts
1 servings per container
- Amount Per ServingCalories170
- % Daily Value *
- Total Fat
10g
16%
- Saturated Fat 3g 15%
- Cholesterol 14mg 5%
- Sodium 142mg 6%
- Total Carbohydrate
19g
7%
- Protein 3g 6%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

