Description
Deliciously nutty tahini cookies with a crispy edge and tender center, reminiscent of halva.
Ingredients
Scale
- ½ cup (115g) unsalted butter, browned
- ½ cup (120g) plain tahini, well-stirred
- ⅓ cup (65g) granulated white sugar
- ⅓ cup (65g) light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon toasted sesame oil (optional)
- 1¼ cups (155g) all-purpose flour, spooned and leveled
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- For sesame sugar coating: 3 tablespoons toasted white sesame seeds
- 2 tablespoons granulated sugar
Instructions
- Brown the butter: Melt butter in a light-coloured saucepan over medium heat, stirring occasionally until golden-brown flecks appear. Pour into a mixing bowl and cool to room temperature.
- Add the tahini, white sugar, and brown sugar to the cooled browned butter. Mix until smooth. Add the egg, vanilla extract, and sesame oil.
- Chill the dough: Cover with plastic wrap and refrigerate for at least 1 hour.
- Combine toasted sesame seeds and sugar for the coating in a shallow bowl.
- Scoop the chilled dough into balls and roll in the sesame sugar mixture.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Bake for 11–13 minutes until edges are set and lightly golden.
- Cool on the baking sheet for 10 minutes before transferring to a wire rack.
Notes
Best eaten on day 2 for optimal flavor. Can be paired with Arabic coffee or other Middle Eastern desserts.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg