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Slice and bake tahini cookies are buttery, nutty, and rolled in sesame seeds for extra crunch. Easy to make ahead and perfect for tea time or gifting.
Made with simple ingredients, versatile and easy to customize. Make the dough ahead of time and store in the fridge. Add these cookies to your holiday gift boxes and platters.
The tahini flavor is not overpowering and these cookies are not overly sweet. Looking for more recipes with tahini? You may also like this Yellow Lentil Hummus, Homemade Tahini Dressing or Tahini Cookies With Chocolate Chunks.
Slice And Bake Tahini Cookies Recipe
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Ingredients:
- softened butter (unsalted)
- sesame tahini paste, stirred
- granulated sugar or low carb sweetener
- vanilla extract (could use almond extract instead)
- egg
- salt (optional)
- all-purpose flour (could substitute with gluten-free flour)
- sesame seeds, for rolling (optional)
Directions: (For detailed instructions check the recipe card below)
- Prepare the Dough.
- Shape the Dough.
- Bake the Cookies:
- Cool & Store:
Shortbread Tahini Cookies
Pairing Suggestions:
Serve with a hot cup of tea (mint or black tea works beautifully). Pair with dark coffee, like espresso or Turkish coffee, to complement the nutty tahini flavor. For something special, offer them with spiced hot chocolate or chai. Serve with a scoop of ice cream and drizzle with chocolate syrup for a sophisticated dessert.
Variations
- Add-Ins:
- Nuts: Mix chopped pistachios, almonds, pecans or hazelnuts into the dough for added crunch.
- Chocolate Chips: Add mini chocolate chips into the dough or press them into the logs before slicing.
- Dried Fruits: Finely chopped dates or cranberries can add a chewy texture, flavor and sweetness.
Spices/Flavors:
- Add 1/4 to 1/2 tsp of cinnamon or cardamom for warm flavor.
- A pinch of ground cloves or ginger can add a subtle twist.
- Add a touch of orange or lemon zest to the dough for a citrusy flavor boost. Replace the vanilla extract with almond for different flavor.
Coatings:
- Roll the logs in a mixture of sesame seeds and finely chopped nuts for extra texture.
- Dip the edges of baked cookies in melted chocolate for extra deliciousness.
Recipe Tips
- Perfect Dough Texture: The dough should be soft but not sticky. Adjust with flour or a splash of milk as needed.
- Chilling is Key (for slice and bake cookies): Don’t skip chilling the dough—it makes slicing easier and helps the cookies hold their shape during baking. Use a sharp knife to slice the dough cleanly, and rotate the log slightly after each cut to prevent flattening.
- Golden Edges: Watch the cookies closely during baking and remove them as soon as the edges turn light golden for the best texture. They should be soft and buttery, not dry and crumby.
More Cookie Recipes
- European Mushroom Cookies
- Nutty and buttery Pistachio Cookies
- Keto Peanut Butter Cookies
Slice and Bake Tahini Cookies
Ingredients
- 5 oz 140 g softened butter
- 5 oz 140 g tahini
- 4 oz 115 g granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 1/4 tsp salt
- 2 to 2 1/4 cups 250-280 g all-purpose flour
- 1/4 cup 30 g sesame seeds, for rolling
Instructions
- Prepare the Dough:
- In a large mixing bowl, combine the softened butter, tahini, sugar, and vanilla extract. Beat with an electric mixer until smooth and creamy.
- Add the salt and gradually mix in the flour until just combined. The dough should be soft but not sticky. If the dough is too sticky, add a little more flour; if too dry, add 1-2 tablespoons of milk.
- Shape the Dough:
- Divide the dough into two equal portions.
- Shape each portion into a log about 1 1/4 inches in diameter. Roll each log in sesame seeds until evenly coated.
- Wrap the logs tightly in plastic wrap and refrigerate for at least 1 hour or up to 3 days.
- Bake the Cookies:
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Slice the chilled dough into 1/2-inch rounds and place them on the prepared baking sheets, leaving about 1 inch of space between each cookie.
- Bake for 12-14 minutes, or until the edges are lightly golden.
- Cool & Store:
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
