Chewy Tahini Cookies Recipe

These Tahini cookies deliver a rich, nutty flavor and a tender, buttery texture you’ll want to make again and again. Tahini is folded into the dough for moisture and depth, and each cookie is pressed into sesame seeds for a thin, crunchy exterior that complements the soft interior.

With just a few pantry ingredients, this simple cookie recipe comes together quickly and produces consistently delicious results — perfect for everyday baking or for sharing at special occasions.

Sesame Tahini Cookies

If you haven’t baked with tahini before, these cookies are a wonderful introduction. Tahini — a smooth paste made from sesame seeds — contributes a subtle savory note and a rich, nut-like complexity that pairs beautifully with brown sugar, vanilla, and a touch of maple syrup. The sesame seed coating adds a delicate crunch and boosts the sesame flavor you’ll taste in every bite.

Tahini also adds moisture and a satisfying mouthfeel, so these cookies stay soft and tender without becoming greasy. They’re an elegant twist on a classic drop cookie and a great option for anyone looking to try an ingredient that’s both flavorful and versatile.

Main Ingredients

• All-purpose flour: provides the structure for the cookies.
• Baking soda: helps the cookies rise and keeps them light and slightly chewy.
• Butter: unsalted, softened butter adds richness and a tender crumb.
• Light brown sugar: gives sweetness and a subtle caramel flavor.
• Maple syrup: adds moisture and a mellow, complementary sweetness.
• Vanilla extract: enhances the overall flavor profile.
• Tahini: the star ingredient — use a runny or “drippy” tahini for best texture and easy mixing.
• Egg: binds the ingredients and enriches the dough.
• Sesame seeds: white, black, or a mix; these are pressed into the tops of the cookies for texture and flavor.

How to Make Tahini Cookies

Preheat

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Combine dry ingredients

Whisk together the dry ingredients — all-purpose flour, baking soda, and kosher salt — in a medium bowl. Set aside.

Cream wet ingredients

In a mixing bowl, cream the softened butter and light brown sugar with an electric mixer until the mixture is light and fluffy. Add the maple syrup and vanilla and beat until combined.

Mix in the tahini with the electric mixer until smooth and fully incorporated. Add the egg and fold it in with a spatula until just combined.

Combine wet and dry

Gradually add the dry ingredients to the wet mixture, about one-third at a time, folding with a spatula until evenly incorporated. Stop as soon as the dough comes together to avoid overmixing.

Pro tip: The dough should hold together and be able to roll into balls without falling apart. If it’s too crumbly, add 1 tablespoon of water at a time and mix until the dough is moldable.

Shape and coat

Pour the sesame seeds onto a small, flat plate. Scoop a heaping tablespoon of dough, roll it into a ball, then flatten slightly between your hands. Press one side of the cookie into the sesame seeds so the seeds adhere to the top.

Place the prepared dough balls on the lined baking sheet, spaced about 2 inches apart. Continue until all dough is used.

Bake

Bake for 10–12 minutes, or until the edges are just set and the cookies are slightly golden. They should feel tender to the touch. Remove from the oven and transfer to a wire rack to cool completely.

Top Tips for the Best Cookies

• Limit electric mixing: Use an electric mixer only for creaming the butter and sugar and for combining the tahini. After that, fold the dough by hand to avoid overworking it.
• Expect some oiliness: Tahini naturally releases oils as it sits and as you mix. This makes the dough feel oily over time but does not affect the finished cookie.
• Room-temperature dough: The dough may become slightly oilier the longer it sits at room temperature — this is normal and won’t harm the final result.
• Bake time adjusts texture: For chewier, slightly golden cookies bake the full 10–12 minutes; reduce bake time by a minute or two for a softer, very pale cookie.

FAQs

Storage

Store leftover tahini cookies in an airtight container at room temperature for 3–4 days. For longer storage, refrigerate for up to 2 weeks.

To freeze: Place cooled cookies in a freezer-safe container or bag and freeze for up to 3 months. Thaw at room temperature before serving.

Ingredients (yields about 24 cookies)

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 5 tablespoons unsalted butter, room temperature
• 3/4 cup packed light brown sugar
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 cup runny (drippy) tahini
• 1 large egg
• 1–3 tablespoons water, as needed
• 1/4 cup raw sesame seeds (white, black, or a combination)

Instructions (summary)

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
2. Whisk dry ingredients in a bowl and set aside.
3. Cream butter and brown sugar until light; add maple syrup and vanilla. Beat in tahini until smooth, then add the egg and mix until just combined.
4. Fold in dry ingredients in batches until a cohesive dough forms. If needed, add water by the tablespoon to make the dough hold together.
5. Scoop heaping tablespoons of dough, roll into balls, flatten slightly, and press the top into sesame seeds. Arrange on the prepared sheet.
6. Bake 10–12 minutes, until edges are set and cookies are lightly golden. Cool on a wire rack.

Nutrition (approximate per cookie)

• Calories: 156 kcal
• Carbohydrates: 18 g
• Protein: 3 g
• Fat: 9 g
• Fiber: 1 g
• Sugar: 9 g

Nutrition information is an approximation and should be used for reference only.