If you're a fan of tahini, you'll love these delicious and nutty tahini cookies. With a crisp exterior and a soft, chewy interior, these cookies are the perfect combination of sweet and nutty. Plus, they're easy to make and perfect for sharing with friends and family.
Ingredients
Servings 18 cookies
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 pinch salt
- 1 stick + 6 tablespoons unsalted butter softened to room temperature
- 1 cup tahini
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- Powdered sugar for garnish
Nutritional Facts
Nutrition Facts
Tahini Cookies
Amount per Serving
Calories
278
% Daily Value*
Fat
16
g
25
%
Saturated Fat
7
g
44
%
Trans Fat
0.4
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
5
g
Cholesterol
24
mg
8
%
Sodium
79
mg
3
%
Potassium
87
mg
2
%
Carbohydrates
30
g
10
%
Fiber
1
g
4
%
Sugar
11
g
12
%
Protein
5
g
10
%
Vitamin A
287
IU
6
%
Vitamin C
1
mg
1
%
Calcium
64
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, use an electric mixer to beat the butter, tahini, vanilla, and sugar until light and fluffy, about 3-4 minutes.
- Gradually mix in the dry ingredients until well combined. If the dough is crumbly and not coming together, add 1-2 tablespoons of water.
- Scoop the dough into balls about 1 1/2 tablespoons in size. Place the balls on the prepared baking sheet, leaving about 2 inches between each cookie.
- Flatten each dough ball slightly with your hands to create a disc shape.
- Bake for 12-15 minutes or until the edges are golden brown. The cookies will spread slightly and develop a cracked appearance. The centers should still be soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Dust with powdered sugar and keep in an airtight container.
