A Cookie That’s Genuinely Different (and Maybe a Little Addictive)
So, here’s the deal. The first time I made sesame tahini cookies, it wasn’t out of some grand baking ambition—it was literally because I’d bought this huge jar of tahini (honestly, why do I always overestimate my love for hummus?) and needed to use it up before it went rancid. Turns out, this oddball ingredient can turn cookies into something kinda magical. If you’ve ever wondered what happens when peanut butter cookies go abroad and meet the nutty, toasty charm of sesame, well, these are what you get. The smell alone is a bit dangerous. My friend Frankie once ate five in one go and declared them “weirdly fancy.” But in a good way.
Why You’ll Basically Fall for These
I whip these up when I want to pretend I’m sophisticated (okay, I’m just stuck with a lot of tahini), and my family usually demolishes them before I can snap a picture—literally, my uncle tried to pocket a handful last time. They’re soft with a gentle crunch, and the sesame flavor makes them feel a bit posh, if you ask me. Also? They trick people into thinking I’ve spent hours in the kitchen. (For the record, I have baked a tray of these in my pajamas at midnight, so there’s that…)
What You’ll Need (and What You Can Get Away With)
- 1/2 cup tahini (any brand, but my grandma swears by Al Kanater; honestly, whatever you have is fine)
- 1/2 cup unsalted butter, softened (would margarine even work? Probably, in a pinch—though I always go with the real thing)
- 1/2 cup white sugar (sometimes I mix a bit of brown in if I’ve run out, and it’s not the end of the world)
- 1/4 cup packed brown sugar
- 1 large egg (I once forgot it. Do not recommend.)
- 1 tsp vanilla extract (or, y’know, a glug, if you pour like me)
- 1 1/4 cups all-purpose flour (I’ve tried oat flour—came out a bit too crumbly for my taste)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt (unless your tahini’s already pretty salty; I’d taste it first)
- 1/3 cup sesame seeds, for rolling (white are standard, but black work if you wanna feel extra artsy)
How To Actually Make These (My Messy, Delicious Way)
- Cream stuff. Get that butter and both sugars in a bowl. Beat until fluffy. (I use a hand mixer but, honestly, a wooden spoon and a bit of arm muscle work just as well. Maybe better for those of us who pretend it’s a workout.)
- Add tahini and egg. Pour in tahini and crack in the egg, with the vanilla. Mix till it’s all together and smooth-ish. I always freak out a little here because the mixture looks “split,” but carry on—it works.
- Dry ingredients party. Toss in the flour, baking powder, baking soda, and salt. You can sift, but who has time? Stir just until combined. (At this point, I usually sneak a little taste. No shame.)
- Shape ’em. Scoop walnut-sized bits of dough and roll ’em into balls. Drop each into a shallow bowl filled with sesame seeds and roll ‘til coated. Don’t get precious about it—some patchiness is fine, adds character.
- Bake. Pop them onto a lined tray (a few inches apart), and bake at 350°F/175°C for about 10-13 minutes. The tops will crack, but the insides should still be soft. I once left them too long; they were, as my nephew said, “crunchy hockey pucks.”
- Cool-ish. Let them sit on the tray for a bit before moving (they firm up as they cool, and if you try to move them too soon, well, don’t blame me for crumbly carnage).
Things I’ve Learned (Occasionally the Hard Way)
- If your tahini’s super runny, chill the dough for 30 minutes. Otherwise, you may end up with flat pancakes instead of cookies; still tasty but a bit tragic.
- If you’re short on sesame seeds, you can skip rolling altogether—though you’ll lose the crunch (which, dare I say, is half the fun).
- I’ve forgotten the salt before. Don’t. It makes a weird difference.
If You Fancy a Change (or Want to Get Wild)
- Chocolate chip version: Tried this—delicious. Just add a good handful with the flour; not rocket science.
- Coconut flakes: I went through a coconut phase (long story), and yes, a sprinkle works. But too much and the whole thing tastes like sunscreen. At least, it did to me.
- Swapping flours: Tried rye once. Wouldn’t recommend. Got kinda dense and odd, so I’d stick to plain unless you love adventure.
Do You Really Need Special Equipment?
I use a cookie scoop (mostly because I like pretending I’m on a baking show), but an ordinary spoon does the trick. Baking tray? Sure, but I’ve used the back of a roasting pan in a pinch—not glamorous, but it works. Parchment paper is ideal, but when I run out, a good greasing with butter does the job. Just don’t use wax paper, learnt that one the messy way!
How To Stash Them—If You Even Get the Chance
Store in a tin or airtight container; they’ll last a few days at room temp (theoretically). But honestly, in my house? Gone by the next morning. If you want to keep them soft, tuck a slice of bread in the container—old trick from my mom, and it still works, even if it sounds bonkers. King Arthur Baking backs me up on this one!
How We Eat These At My Place (And Other Ideas)
With black coffee, always. Or, if I’m feeling like treating myself, I swirl a bit of extra tahini on top and sprinkle a pinch of flaky salt. My sister dunks them in hot chocolate—says it’s “life-changing.” We’ve even crumbled one over vanilla ice cream—now that is next-level. Find other fun pairing ideas at Serious Eats if you fancy a nosy.
Pro Tips (Mostly Harvested Form Past Blunders)
- Chill the dough if in doubt. I once tried baking right away and, no joke, all the cookies fused into a single ultra-cookie. Tasted good; looked tragic.
- Don’t overmix once the flour’s in. Makes them tough. Actually, I think half the secret is under-mixing.
- Let them breathe on the tray—crowding = accidental cookie cake.
FAQ (People Actually Ask Me!)
Can I use natural tahini or does it need to be stabilised?
Yeah, natural tahini’s fine! Just stir any oil back in so you don’t get weird separation. Actually, I kinda prefer it that way.
Do these taste like peanut butter cookies?
A little, but the sesame’s nuttier, and there’s a hidden depth. Sort of like the difference between jazz and pop music—not everyone agrees, though!
How do I make them gluten-free?
Swap in a 1:1 gluten-free blend. Rice flour got me close, but they’re crumblier (so, eat over the sink maybe?). And double check your baking powder just in case.
Why are my cookies super flat?
Could be warm dough or runny tahini. Chill it a bit, or add a spoon of extra flour if things are getting silly.
Can I freeze the dough?
Sure thing—just shape, freeze on a tray, then bag ‘em. Bake straight from frozen, tack on a minute or two.
So, give it a whirl. And if it flops, at least you’ve learned what not to do (or, like me, you have an excuse to eat the evidence). Happy baking!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup tahini (well-stirred)
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup toasted sesame seeds (plus extra for topping)
Instructions
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1Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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2In a large bowl, cream together the softened butter, tahini, and granulated sugar until smooth and fluffy.
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3Add the egg and vanilla extract to the mixture, beating until well combined.
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4In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just incorporated.
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5Fold in the toasted sesame seeds. Roll tablespoons of dough into balls and place on the prepared baking sheet. Lightly press each ball and sprinkle extra sesame seeds on top.
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6Bake for 10-12 minutes or until edges are lightly golden. Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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