Crispy Tahini Sesame Cookies (Print Version)
# Ingredients:
→ Cookie dough
01 -
2 cups (250g) all-purpose flour
02 -
1/2 cup (100g) granulated sugar
03 -
1/2 teaspoon salt
04 -
7 tablespoons (100g) unsalted butter, cold
05 -
2/3 cup (150g) light tahini (sesame paste)
→ Coating
06 -
3/4 cup (100g) white sesame seeds
# Instructions:
01 -
In a large mixing bowl, whisk together the flour, sugar, and salt until evenly distributed. This ensures that the sweetness and saltiness will be consistent throughout the cookies.
02 -
Cut the cold butter into small cubes. Add the butter cubes and tahini to the flour mixture. Using your fingertips or a pastry cutter, work the ingredients together until they form a cohesive dough. The texture should be smooth but not sticky - similar to shortbread dough. If it feels too dry, add a teaspoon of water; if too sticky, a little more flour.
03 -
Divide the dough in half and roll each portion into a log about 8 inches (20cm) long and 1.5 inches (4cm) in diameter. Pour the sesame seeds onto a flat plate or baking sheet. Roll each log in the sesame seeds, pressing gently so they adhere to the surface. Wrap each log tightly in plastic wrap or parchment paper.
04 -
Refrigerate the wrapped dough logs for at least 60 minutes until firm. This step is crucial for the cookies to hold their shape during baking. Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper. Unwrap the chilled dough and slice into rounds about 1/3-inch (8mm) thick. Slightly flatten each cookie with your palm or the bottom of a glass. Arrange on the prepared baking sheets leaving about 1 inch between cookies. Bake for 12-14 minutes until the edges are golden brown and the sesame seeds are lightly toasted.
# Notes:
01 -
These Middle Eastern-inspired tahini cookies have a delicate, nutty flavor and wonderful crisp texture. For the best results, allow them to cool completely on a wire rack, which helps them develop their signature crunch. Store in an airtight container for up to two weeks. The unbaked dough can also be frozen for up to three months – just slice and bake directly from frozen, adding a minute or two to the baking time.