These easy tahini cookies are soft in the center, lightly crisp around the edges, and packed with rich sesame flavor. Made with pantry staples and topped with toasted sesame seeds, they have a delicate crumb and a perfectly balanced sweetness. They’re simple enough for everyday baking yet special enough to serve with coffee, tea, or dessert.
Living in Israel, tahini is a staple ingredient in my kitchen. We drizzle it over falafel, salads, roasted vegetables, and grilled meats, so there’s always a jar in the pantry. While most people think of tahini as a savory ingredient, it also makes incredible desserts with its rich, nutty flavor and naturally creamy texture.
These tahini cookies have become one of my favorite ways to bake with it. The tahini keeps the cookies soft and tender while adding a deep toasted sesame flavor that pairs perfectly with the crunchy sesame seed topping. They’re buttery without being heavy, lightly sweet, and wonderfully different from the usual sugar or peanut butter cookie.
Why You’ll Love These Tahini Cookies
- Rich toasted sesame flavor from real tahini.
- Soft and chewy centers with lightly crisp edges.
- Made with simple pantry ingredients.
- Perfect with coffee, tea, or as an afternoon snack.
Ingredients & Substitutions
- Unsalted butter – Softened butter gives these cookies a rich flavor and tender texture. You can use salted butter, but reduce the added salt by about ¼ teaspoon.
- Tahini – Use smooth, runny tahini made from hulled sesame seeds. Stir well before measuring so the natural oils are fully incorporated. Thick or separated tahini can affect the texture.
- Light brown sugar – Adds moisture, chewiness, and a subtle caramel flavor that pairs beautifully with the sesame.
- Granulated sugar – Helps create lightly crisp edges while balancing the flavor and sweetness.
- Egg – The whole egg provides structure, adds richness, and keeps the cookies soft and chewy.
- Vanilla extract – Enhances the nutty sesame flavor and rounds out the sweetness.
- All-purpose flour – Provides structure while keeping the cookies tender. Measure by weight for the most consistent results.
- Leavening – Baking soda helps the cookies spread slightly and contributes to a chewy texture. Baking powder gives the cookies just enough lift without making them cakey.
- Ground cardamom – Adds a subtle warm spice that complements the sesame without overpowering it. You can omit it if preferred.
- Ground nutmeg – Just a pinch adds depth and warmth. Cinnamon can be substituted if you prefer.
- Sesame seeds – Pressed onto the tops before baking for extra crunch, beautiful presentation, and an even more pronounced sesame flavor. Toasted or untoasted sesame seeds both work well.
Step-by-Step: Easy Tahini Cookies
Prepare the dough
Cream the softened butter with both sugars until smooth and slightly lighter in color, about 2 minutes. Beat in the tahini until fully incorporated, then mix in the egg and vanilla.
Add the dry ingredients
Whisk together the flour, baking soda, baking powder, salt, cardamom, and nutmeg. Add the dry ingredients to the wet mixture and mix just until no dry flour remains.
Chill the dough
Cover and refrigerate the dough for at least 2 hours, or overnight for the best flavor and texture.
Shape the cookies
Scoop about 20-25 g (1 heaping tablespoon) of dough and roll into balls. Press the top of the cookie with a layer of sesame seeds. Place 2 inches apart on the baking sheet. Place them on prepared baking sheets, leaving space for spreading.
Bake
Bake in a preheated 350°F (175°C) oven for 10–12 minutes, or until the edges are lightly golden while the centers still look slightly soft.
Cool
Allow the cookies to cool on the baking sheet for 5–10 minutes before transferring them to a wire rack to cool completely.
Storage & Make Ahead
- Store the cookies in an airtight container at room temperature for 5 days.
- Refrigerate for up to 1 week, although they’re best enjoyed at room temperature.
- Freeze baked cookies for up to 3 months.
- Freeze scooped cookie dough for up to 3 months and bake directly from frozen, adding 1-2 extra minutes.
- Make Ahead – The dough can be refrigerated for up to 48 hours before baking, which also deepens the sesame flavor. You can also freeze the scooped dough so fresh cookies are always ready to bake.
Variations
- Fold 100 g (¾ cup) chocolate chips into the dough for chocolate chip tahini cookies.
- Add ½ cup chopped toasted pistachios for extra crunch.
- Stir in 1 teaspoon orange zest for a bright citrus flavor.
- Sprinkle with black and white sesame seeds for a striking finish.
Easy Tahini Cookies
These easy tahini cookies are soft, chewy, and packed with rich sesame flavor. Made with butter, tahini, and a hint of warm cardamom, they're finished with a generous sprinkling of sesame seeds for the perfect nutty crunch.
Ingredients
- 170 g (¾ cup) Unsalted butter softened
- 150 g (¾ cup) Light brown sugar packed
- 70 g (⅓ cup) Granulated sugar
- 170 g Smooth tahini well stirred
- 1 large Egg
- 2 tsp Vanilla extract
- 300 g (2½ cups) All-purpose flour
- 1 tsp Baking soda
- ½ tsp Baking powder
- ½ tsp Salt
- ¼ tsp Ground cardamom
- Pinch Ground nutmeg
- 2 – 4 tbsp Sesame seeds
Method
- Cream the butter and sugars – In a large bowl, beat the softened butter, brown sugar, and granulated sugar for about 2 minutes until smooth and slightly lighter in color.170 g Unsalted butter, 150 g Light brown sugar, 70 g Granulated sugar
- Add the wet ingredients – Beat in the tahini until fully incorporated. Add the egg, vanilla extract and mix until smooth.170 g Smooth tahini, 1 large Egg, 2 tsp Vanilla extract
- Mix the dry ingredients – In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cardamom, and nutmeg.300 g All-purpose flour, 1 tsp Baking soda, ½ tsp Baking powder, ½ tsp Salt, ¼ tsp Ground cardamom, Pinch Ground nutmeg
- Combine – Add the dry ingredients to the butter mixture and mix just until combined. Do not overmix.
- Chill – Cover and refrigerate the dough for at least 2 hours or overnight.
- Preheat – Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Shape – Scoop about 20-25 g (1 heaping tablespoon) of dough and roll into balls. Press the top of the cookie with a layer of sesame seeds. Place 2 inches apart on the baking sheet.2 – 4 tbsp Sesame seeds
- Bake – Arrange the cookies about 2 inches (5 cm) apart and bake for 10-12 minutes, until the edges are lightly golden and the centers still look slightly soft.
- Cool – Let the cookies cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.
Notes
- Stir the tahini well before measuring so the natural oils are evenly incorporated.
- Weigh the flour for the most accurate results.
Chilling the dough helps control spreading and improves the flavor. - Do not overbake. The centers should still look slightly underdone when you remove them from the oven.
- Sprinkle with flaky sea salt after baking if you enjoy a sweet-and-salty finish.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for the Best Tahini Cookies
- Stir the tahini well before measuring so the oil is evenly incorporated.
- Don’t over-cream the butter and sugar; two minutes is enough.
- Chill the dough to help control spreading.
- Bake just until the edges are golden for soft, chewy centers.
- Sprinkle generously with sesame seeds for extra flavor and a bakery-style finish.
- Let the cookies cool on the baking tray before moving them—they’ll continue setting as they cool.
more cookie recipes
- Pistachio Cookies
- Chocolate Pistachio Cookies
- Hazelnut Cookies Recipe
- Cardamom Cookies
- Condensed Milk Cookies
- Nutty Halva Spice Cookies
- See all cookie recipes
Frequently asked questions
Store them in an airtight container at room temperature for up to 5 days, or freeze them for up to 3 months.
Tahini is a thick paste made of sesame seeds. Sesame seeds are soaked in water overnight, then crushed, so the bran and kernel are separated. The paste made from the kernels is then sold in supermarkets for us to use. You can use it to make tahini sauce as well as to make halva. You will often find it served alongside hummus, falafel, and kebabs.
Tahini adds moisture, richness, and a deep toasted sesame flavor while helping create a soft, tender texture.
Yes. Just make sure it’s well stirred before measuring so the oil is evenly distributed.
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. The cookies should turn out just as delicious.
Yes! Adding chocolate chips, chopped nuts, or even sesame seeds can enhance the flavor and texture of the cookies. Feel free to get creative with your mix-ins.
Yes, you can make the dough ahead and store it in the refrigerator for up to 2 days. When ready to bake, allow the dough to come to room temperature for a few minutes before shaping and baking.
Yes. Scoop the dough into portions and freeze for up to 3 months. Bake directly from frozen, adding an extra minute or two to the baking time.
No. Tahini has a more delicate, earthy sesame flavor that’s less sweet and more complex than peanut butter.
more recipes with tahini
- Chocolate Chip Tahini Cookies
- Healthy Hummus without Tahini
- Homemade Tahini Sauce
- Kofta Wraps with Yogurt Tahini Sauce
- Roasted Eggplant with Beef Kababs and Tahini Yogurt Sauce
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Made this. It was really delicious. Thank u!
Happy you enjoyed these Anitha. Thank you for the lovely feedback.
Thank you for this beautiful recipe, can’t wait to try it! It reminds me of the Mediterranean, which is always welcome 🙂
Whipped up a batch of these for an afternoon treat, and they were delicious! Exactly what I needed to cure my sweet tooth; easily, a new favorite treat!
Happy you enjoyed these cookies, Sara. Thank you for the lovely feedback.
Big fan of tahini but never had it sweet like this. I can’t wait to try these.
I love tahini but don’t think I’ve ever had it in sweet desserts! Cannot wait to try this flavor combination. Thanks for the great tips!
I had not thought of using tahini in cookies before, but they were delicious. Really enjoyed them. Thanks for the recipe!
Can I use Chocolate Sweet Tahini? I have a jar in the pantry.
Yes, I think that should work too!