Tahini cookies

  • 1 3/4 sticks (7 oz) unsalted butter, at room temperature
  • 1 cup sugar
  • 1 cup tahini paste
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • pinch salt
  • Powdered sugar, optional


1. In a large bowl combine the butter and sugar. Using a hand mixer on medium speed, combine until light and fluffy. 
2. Now add the tahini and continue mixing on medium speed until well-incorporated. 
In a separate mixing bowl, combine the flour, baking powder, and salt. 

3. Transfer the dry ingredients to the tahini mixture, and mix until well-incorporated into a dough. 

4. Take the tahini cookie dough out of the bowl and make it into a log (about 2 inches in diameter). Place the log on the short end of a large piece of plastic wrap. Roll the wrap twisting the ends in opposite direction so that the dough log is tightly wrapped. Refrigerate for at least one hour or overnight. 

5. Preheat the oven to 350 degrees F. 
Slice the dough into 1/3 to 1/2 inch rounds, and arrange on a very large baking sheet (or two baking sheets) lined with parchment paper. 

6. Bake in the 350 degrees heated oven for 15 minutes or so until the cookies are light brown around the edges and set. 

7. Remove from the heat and leave the cookies in the baking sheets to cool briefly (about 10 minutes). Then transfer to a cooling rack to completely cool. Dust with powdered sugar, if you like.

  • Important note: before you begin, make sure you have at least 1 hour for the cookie dough to chill. Chilling the dough is an essential step and you can do it for 1 hour or overnight.
  • To store: be sure the tahini cookies are fully cooled before transferring to an air-tight container or canister. Be sure to cover tightly. They will keep for up to 1 week at room temperature. Or you can store them in the freezer for up to 6 months, but be sure that the cookies are well-protected.