Like a classic peanut butter cookie crossed with shortbread, these simple and wonderfully rich Tahini Sugar Cookies biscuits are the perfect accompaniment to a cup of coffee or tea. Whip up a batch for a treat no one will want to put down.

Tahini Sugar Cookie Sandwiches: For a real treat of a variation, sandwich chocolate tahini or ice cream between two of these cookies.

Reprinted with permission from The Tahini Table by Amy Zitelman, Agate Publishing, November 2020.



  • 6 tbsp (3/4 stick) unsalted butter, at room temperature
  • 1/2 cup Soom Tahini
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/4 tsp fine sea salt
  • 1 large egg
  • 1 tsp vanilla extract
  • 1¼ cups all-purpose flour
  • 1/2 tsp baking soda
  • 2 tbsp raw sugar, such as demerara or turbinado, and/or sesame seeds (optional)


  1. Set two oven racks near the center of the oven. Turn the oven to 350F. Line two sheet pans with parchment paper or silicone baking mats.
  2. Beat the butter, tahini, granulated sugar, brown sugar, and salt in a large bowl with a wooden spoon until just combined. Mix in the egg and vanilla.
  3. Mix the flour and baking soda in a small bowl, then stir the flour mixture into the batter until it is no longer visible.
  4. Scoop the batter with a 1-tablespoon measure and arrange as mounds on the prepared pans, about 11/2 inches apart. You should be able to fit 10 cookies per sheet. Wet your hands and flatten the mounds so that each is about 3/8 inch thick. Sprinkle the tops with the raw sugar or sesame seeds (if using).
  5. Bake until the bottoms are lightly browned, about 10 minutes, switching the pans between racks halfway through. Cool the cookies on the pans for 5 minutes, then transfer them to wire racks to cool completely. When the pans are at room temperature again, form the remaining batter into cookies and bake in the same way.
  6. Store in a closed container at room temperature for up to 4 days or freeze for up to 1 month.