5-Ingredient Tahini Cookies Recipe – Step by Step Guide: May tahini cookies be your family’s favorite! It’s slightly sweet, nutty, and just the right amount of filling, with the perfect crunchy structure. Because they are made with rich organic tahini paste, these shortbread cookies don’t have as much butter as most because they are made with less butter.
You only need five things to make these cookies, plus a pinch of salt and a hand mixer. So easy!But make sure you read on for advice and a step-by-step plan. Tahini paste is an important thing to have in a Mediterranean kitchen. It can be used in both sweet and spicy recipes.
Lots of people think tahini is nut butter, but it’s actually made from sesame seeds that have been ground up. Since the sesame seeds are roasted, the paste has a strong, nutty taste.
Tahini has a unique flavor that is rich, nutty, and toasty. It gives any food a unique taste that is delightfully shocking.
Some of the most famous foods with tahini are hummus and tahini sauce, which I put on almost everything, from kabobs to shawarma to fish to sweet potato fries.
But this unique ingredient is also found in sweets like banana shakes, tahini cakes, and yummy cookies! When making, tahini is a great choice because it gives cakes and cookies a taste that is earthy, creamy, and rich that you can’t get from any other ingredient. And for many people who can’t eat peanut butter for health or other reasons, tahini might be the answer. You can find my favorite Organic Tahini by Soom in our online store.
When you try it, you’ll know that tahini can turn a simple dessert into a unique treat that is full of flavor and personality. The tahini cookies we’re making today come from Michael Solomonov’s cookbook Zahav (affiliate link). They are a bit indulgent, I’ll say that. These are some of my family’s favorite treats, and I make them once in a while.
5-Ingredient Tahini Cookies Recipe – Step by Step Guide
INGREDIENTS
- 1 ¾ sticks (7 oz) unsalted butter, at room temperature
- 1 cup sugar
- 1 cup tahini paste
- 2 cups all-purpose flour
- 1 tsp baking powder
- pinch salt
- Powdered sugar, optional
INSTRUCTIONS
- Butter and sugar should be mixed together in a big bowl. Mix with a hand mixer set to medium speed until the mixture is light and fluffy.
- Now add the tahini and keep mixing on medium speed until it is fully mixed in.
- Put the flour, baking powder, and salt in a different bowl and mix them together.
- Add the dry ingredients to the tahini mixture and mix them in well until you have a dough.
- It’s time to make the tahini cookie dough into a log. Take it out of the bowl and help it grow. Put the log on the short end of a big piece of plastic wrap. Twist the ends of the wrap in different directions as you roll it up to make a tight wrap for the dough log. Put it in the fridge for at least an hour or overnight.
- Warm the oven up to 350 degrees F.
- The dough should be cut into rounds about ⅓ to ½ of an inch thick. Place the rounds on a very large baking sheet (or two) that have been lined with parchment paper.
- In an oven set to 350 degrees, bake the cookies for about 15 minutes, or until the sides are light brown and the cookies are set.
- Let the cookies cool for a short time on the baking sheets after taking them off the heat. After that, move to a rack to cool fully. You can cover it in powdered sugar if you want to.
Nutrition Facts
| Amount Per Serving | ||
|---|---|---|
| Calories | 159 | |
| % Daily Value* | ||
| Total Fat 9.5g | 12% | |
| Sodium 27.5mg | 1% | |
| Total Carbohydrate 17.6g | 6% | |
| Sugars 8.3g | ||
| Protein 2g | 4% | |
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A few tips
In case you missed any of these tips for making tahini cookies, here they are:
- Butter should be out in the open.The melted butter makes it easy to work into the dough, which means your cookies will be soft and crumbly instead of tough from being overdone. The cookie should be easy to break and crumble in your mouth when you take a bite. You don’t want it to break your teeth.
- Don’t mix the dough too much, or the cookies will tougher and harder.Mix the wet and dry ingredients together just until they stick together.
- Put the cookie dough in the fridge for at least an hour or all night. If you do that, the cookies will melt and spread out too much when they’re baked. Putting cookies in a hot oven when they are cold will help them keep their shape and texture.
- If you need to, use two cookie sheets or a cookie sheet that is too big.The dough will spread some when it’s baked, and you don’t want the cookies to bake right into each other. Place the cookie dough pieces on your sheet pan so that they are about 1 to 1.5 inches apart.
- You can make the cookie dough ahead of time and roll it into a ball. Wrap it tightly in plastic wrap and put it in a container or freezer bag that can go in the freezer. But make sure the dough is well covered. The dough can be frozen for up to 6 months after this.