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Tahini Cookies

Tahini Cookies

The creamy sesame seed paste isn’t just for hummus: It’s the secret ingredient in these effortless confections.


  • ¼ cup unsalted butter (½ stick), room temperature
  • 2 tablespoons black sesame seeds
  • 2 tablespoons demerara sugar

Recipe Preparation

  • Preheat oven to 350°. Pulse flour, pine nuts, powdered sugar, tahini, butter, and salt in a food processor until dough forms a ball around blade.

  • Mix black sesame seeds and demerara sugar in a small bowl. Form dough into 1” balls and roll in sesame seed mixture. Place on a parchment-lined rimmed baking sheet, spacing 2” apart, and flatten slightly. Bake cookies until lightly golden, 20–25 minutes.

,Photos by Christina Holmes

Nutritional Content

Calories (kcal) 141 Fat (g) 9.7 Saturated Fat (g) 3 Cholesterol (mg) 8 Carbohydrates (g) 11 Dietary Fiber (g) 1.1 Total Sugars (g) 3 Protein (g) 3 Sodium (mg) 85Reviews SectionMade as per instructions but dough wouldn't bind. Added an egg and worked out pretty good. Baked for 20 mins and final result was slightly dry, slightly crunchy very nice cookies. Will rate as 3 because that is where the recipe is but with the added egg probably 4.5 starAnonymousNew Zealand06/12/20I am pleased with the end result. They're basically halva in cookie form, so if you like that, you'll enjoy these. They are also very visually striking, and not too sweet. But two major things are wrong with this recipe as written:1. Don't put all the ingredients in the food processor together. Grind the nuts, salt, flour, and sugar first, then add the tahini and butter for a much smoother dough.2. The listed bake time is WAY too long for a butter cookie, and will result in dry, nearly burnt cookies that aren't very appealing. I recommend baking for just 12-15 minutes, which is enough to set them all the way through without going over.Lovely savory and slightly sweet cookies. Super easy to make.AnonymousSeattle, WA12/07/19I’ve been looking forward to making these cookies for weeks, but they were terrible. I followed the recipe to the T, but the dough never really came together well and just fell apart. I tried a second batch and added sesame oil and a little extra tahini paste - this time the dough came together, but the finished texture was still inedible. The original batch tasted like a flour ball; the second had a mild sesame flavor, but were altogether unimpressive. So disappointing.

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