These tahini cookies are buttery, sweet, and loaded with the taste of sesame seeds. A simple and easy cookie recipe that takes just 10 minutes to prep and 10 minutes to bake with no chilling required.
Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer. Add the tahini paste and vanilla extract to the creamed butter mixture. Mix until well combined and smooth.
½ cup Unsalted butter , ½ cup Sugar, ⅓ cup Tahini paste, 1 tsp Vanilla extract
Combine Dry Ingredients:In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon,and salt. Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
1¼ cup All-purpose flour, ½ tsp Baking powder, ¼ tsp Cinnamon powder, ¼ tsp Salt
Shape the Cookies: Scoop out about 1 tablespoon of dough and roll it into a ball. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each ball with the palm of your hand or the back of a spoon or pattern it with a fork.
Bake: Bake in the preheated oven for 10-12 minutes or until the edges of the cookies are lightly golden. The centers will still be soft but will firm up as they cool.
Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
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