Tahini is a creamy, rich paste made from ground sesame seeds, commonly used in Middle Eastern and Mediterranean cuisine. Its smooth texture and earthy, nutty flavor make it a versatile ingredient, perfect for both savory dishes and sweet treats. Tahini is packed with nutrients, including healthy fats, protein, and a range of vitamins and minerals, making it a wholesome addition to any recipe. I love making tahini sauce for my salad and of course, we have hummus every week. Tahini brings a unique depth of flavor to cookies that’s unlike any other ingredient. Its nutty richness complements the sweetness of the cookie dough, creating a balanced, sophisticated taste. The natural oils in tahini also contribute to a tender, melt-in-your-mouth texture. Using tahini in cookies adds a delightful twist to the traditional cookie, offering a blend of savory and sweet that’s simply irresistible. Whether you’re looking to explore new flavors or add a nutritious element to your baking, tahini is the perfect choice. Similar to my halva cookies or halva cake, these are so delicious.
Step by step: Tahini Cookies Recipe
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. Combine Dry Ingredients:In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
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!
Tips for Success
Use Room Temperature Ingredients: Ensure the butter and tahini paste are at room temperature before starting. This allows them to cream together smoothly, leading to a better texture in the final cookies. Measure Flour Correctly: Spoon the flour into your measuring cup and level it off with a knife. Too much flour can make the cookies dense and dry, while too little can make them spread too much. Do Not Overmix: Once you add the dry ingredients, mix just until combined. Overmixing can develop the gluten in the flour, leading to tougher cookies. Customize the Sweetness: Taste your tahini before using it. Some tahini brands are more bitter than others. If your tahini is particularly bitter, consider increasing the sugar slightly to balance the flavor. Chill the Dough (Optional): If your dough is too soft to handle, or if you want thicker cookies, you can chill the dough for 15-20 minutes before baking. This helps the cookies hold their shape better in the oven. Watch the Baking Time: Keep an eye on the cookies in the last few minutes of baking. They should be lightly golden around the edges but still soft in the center when you take them out of the oven. They’ll firm up as they cool. Experiment with Add-Ins: For an extra touch, consider adding chocolate chips, chopped nuts, or a sprinkle of sesame seeds on top of the cookies before baking. This adds both flavor and texture.
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