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 part with.
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)
- 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.
- 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.
- Mix the flour and baking soda in a small bowl, then stir the flour mixture into the batter until it is no longer visible.
- 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).
- 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.
- Store in a closed container at room temperature for up to 4 days or freeze for up to 1 month.