I was surprised by how much I loved this recipe. The rich, earthy flavor of the tahini and the sweet bite of honey make for one beautifully complex and very addictive cookie.
Tahini Cookies
- 2 cups (260 g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (170 g) unsalted butter, room temperature
- 3/4 cup (150 g) sugar
- 3 tablespoons (45 g) honey
- 3/4 cup (170 g) tahini
- 1/4 cup sesame seeds
Preheat to 350°F (180°C).
Whisk flour, baking powder, and salt in a medium bowl. Beat butter, sugar, and honey in a large bowl with an electric mixer until light and fluffy, about 3-4 minutes. Beat in tahini, then add dry ingredients in 2 batches, beating slowly after each addition until fully combined.
Place sesame seeds in a small bowl. Roll dough into 1-inch balls with wet hands. Dip tops of balls in sesame seeds, pressing to adhere, and place, sesame side up, on 2 parchment-lined baking sheets, leaving about 2″ of space between each ball.
Bake cookies, rotating baking sheets halfway through, until golden brown, 13–15 minutes. Let cool on baking sheets (cookies will be soft at first but will firm as they cool).
