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Sesame Tahini Cookies for #SundaySupper

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Sesame Tahini Cookies | Magnolia Days

The Middle East brings many images to mind. Veiled women walking through an open-air market. Rich colors and intricate patterns on textiles. A vast dry desert leading to a beautiful oasis. Camels readied for a long journey. Mosques with their exquisite architecture and colorful tiled interiors. Tagines, fragrant spices, tall metal pitchers, festive plates, and so much more. It is a broad region with many cultures and foods. There is one Middle Eastern ingredient I’ve been wanting to use for the longest time. I finally tackled it and made Sesame Tahini Cookies.

Tahini is a paste made from sesame seeds. If you like peanut butter or any nut butter you should like tahini. It isn’t as sweet or as thick as some store-bought peanut butter. It separates and needs to be stirred well before using. Be patient, keep stirring, and it will smooth out and eventually come together. Try not to make a mess like I did by stirring hard and splashing oil all over the place.

How are the sesame tahini cookies? They are crunchy, mildly sweet, and reminiscent taste of peanut butter cookies. If you do not care for overly sweet desserts, these are for you. Sesame seeds coat the outside giving a hint to the flavor inside. Bake a batch then grab a glass of milk and be ready to enjoy a special Middle Eastern treat.

Sesame Tahini Cookies | Magnolia Days

Do you enjoy Middle Eastern cuisine? What is your favorite dish? Scroll down to find more recipes by Sunday Supper bloggers. We are taking a virtual culinary journey across the region. It’s an exploration you do not want to miss.

Sesame Tahini Cookies | Magnolia Days
2.67 from 3 votes
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Sesame Tahini Cookies

A recipe for sesame tahini cookies. The cookies are slightly sweet, crunchy, and coated with sesame seeds. They are a great dessert or snack for any occasion.
Course Dessert
Cuisine American
Prep Time 1 hour 45 minutes
Cook Time 15 minutes
Total Time 2 hours
Author Renee

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter 1 stick, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup well-stirred tahini
  • 1 teaspoon vanilla extract
  • 1/3 cup sesame seeds
  • 1 tablespoon turbinado sugar

Instructions

  1. Whisk together flour, baking powder, and salt in a medium bowl.
  2. Beat butter and sugar in a large bowl using an electric mixer on high speed until light and fluffy, about 3 minutes.
  3. Add the tahini and vanilla and beat to combine.
  4. Reduce speed to low and add flour. Mix until just combined (you will have a crumbly dough).
  5. Press dough into a disk and wrap in plastic wrap. Chill dough until firm, about 1 hour or up to 24 hours.
  6. Put oven racks in upper and lower thirds of the oven. Preheat oven to 350 degrees F. Line two baking sheets with parchment or non-stick liners.
  7. Stir together sesame seeds and sugar and spread out on a small plate.
  8. Roll dough into 24 balls of equal size. Roll balls one at a time in seeds to coat. Place rolled balls 2 inches apart on baking sheets.
  9. Bake cookies for 12 to 15 minutes, rotating halfway through, until puffed and starting to crack.
  10. Cool cookies on baking sheets for 10 minutes. (Cookies will easily break when hot). Carefully transfer cookies to a wire rack and cool completely.

Recipe Notes

A recipe for sesame tahini cookies. The cookies are slightly sweet, crunchy, and coated with sesame seeds. They are a great dessert or snack for any occasion.

Recipe adapted from Epicurious – Gilded Sesame Cookies

Check out these Middle Eastern recipes by Sunday Supper bloggers:

Mezze {Appetizers}

Salata {Salads and Sides}

Main

Halwa {Desserts}

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can find more information and sign up by clicking here → Sunday Supper Movement

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Comments

  1. The Ninja Baker says

    Sesame tahini cookies might be my favorite Middle Eastern treat after baking yours, Renee!

    Love your images of the Middle East…Makes me want to travel! Or at least vicariously via the television =)

    Reply

  2. Paula @ Vintage Kitchen Notes says

    These are definitely for me! I’ve have a similar recipe in my bucket list for the longest time, and they look so so so good Renee. Not too sweet with a wonderful crunch I assume. Gorgeous! The splashing of sesame oil is almost a given in my kitchen.

    Reply

  4. Shaina says

    You painted such a beautiful picture of the Middle East. I really like this recipe for the fact that it’s so unique…and I love tahini, so I will definitely love these cookies.

    Reply

  5. Stacy says

    Tahini is one of my favorite ingredients but I must confess that I have always used it in savory dishes rather than sweet. I need to give your cookie a try, Renee!

    Reply

  11. Velva says

    I really enjoy Middle eastern cookies…They are often not to sweet and not to moist…just perfect to go alongside your tea or coffee. This is quite nice. Thanks for sharing.

    Velva

    Reply

  16. Amy Kim (@kimchi_mom) says

    I don’t have much of a sweet tooth, but these sound perfect for me. Wow, I can’t believe I have all the ingredients for this recipe! 🙂

    Reply

  20. Bill says

    These cookies look so delicious, Renee! I love tahini but I never thought about it in cookies. Middle Eastern food is a favorite for me and I’m definitely trying these. Great post!

    Reply

  21. Anita at Hungry Couple says

    I am a complete tahini freak but I’d only ever had it as a dip – made with water, lemon juice, garlic and seasonings. Last year, my sister-in-law, who is Israeli, made tahini cookies and I was shocked that it could even be used sweet. When I first tasted them, I wasn’t a huge fan but she left them with me and they actually quite grew on me. 🙂

    Reply

    • Renee says

      I adore all kinds of nut and seed butter (peanut butter is all all-time favorite) so I was very happy with these cookies. They can become quite addictive too.

      Reply

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