Martha's Tahini Cookies

tahini cookies
Photo: Mike Krautter

Rolling the dough in sesame seeds enhances the flavor of the tahini and gives the cookies a satisfying crunch.


  • 1 ½ cups unbleached all-purpose flour

  • ¾ teaspoon baking soda

  • ½ teaspoon kosher salt

  • 1 stick (½ cup) unsalted butter, room temperature

  • 1 cup sugar

  • 1 large egg, room temperature

  • 1 teaspoon pure vanilla extract

  • ½ cup tahini, well stirred

  • ½ cup white sesame seeds, or a combination of black and white, lightly toasted


  1. Preheat the oven to 350 degrees. Line four baking sheets with parchment.

  2. In a medium bowl, whisk together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter, sugar, egg, and vanilla on medium-high speed until light and fluffy, about 2 minutes. Beat in tahini. Reduce speed to low; beat in flour mixture until just combined. Cover and refrigerate until firm, about 30 minutes.

  3. Spread sesame seeds on a shallow dish. Scoop 2 tablespoons of dough; roll into a ball. Roll in sesame seeds until thoroughly coated, then transfer to prepared baking sheet. Repeat with remaining dough, spacing 3 inches apart. Bake, rotating halfway through, until golden brown, about 18 to 20 minutes. Transfer sheets to wire racks; let cool completely.

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