This easy cookie recipe is made with Tahini sauce and sesame seeds. Tahini sauce is sesame paste which is used for Hummus. It is readiyly available at grocery stores and is delicious.
These cookies are crisp and great for dunking into coffee or hot chocolate. You don’t have to dunk them if you don’t want to, of course! They will last you for 5 days in an airtight container and freeze very nicely.
You will need to use toasted sesame seeds for this recipe. If you can’t find toasted seeds go ahead and place them in the oven at 350 degrees F (176 C) and toast them for a few minutes, shaking the pan often and being very careful not to burn them.
This is what you are going to need for this delicious and delicate easy cookie recipe:
Makes 30 cookies
1 cup (128 grams) all-purpose flour
1 tsp. baking powder
¼ tsp. salt
½ cup (113 grams) softened, unsalted butter
¾ cup (170 grams) tahini (sesame paste)
½ cup (110 grams) brown sugar
½ cup (100 grams) white sugar
1 large egg at room temperature
1 tsp. vanilla extract
1 tsp. freshly grated ginger (or ½ tsp. ground)
¾ cup roasted sesame seeds
Heat the oven to 350 degrees F (176 C) and line two baking sheets with parchment paper or silicon mats.
Mix all the dry ingredients in a bowl and set aside.
Place the butter, tahini and sugars in a bowl and cream. Add the egg and vanilla. Mix well. Add the dry ingredients and mix well. Do not over mix.
Make walnut size balls from your dough and roll in sesame seeds. Place the cookies on the baking sheet and press them down with a fork. Press down in the other direction to make a crisscross. Leave about an inch of space between the cookies.
Place the cookies in the oven and bake for 15 to 18 minutes until they are browned. Allow the cookies to cool on the baking sheet and remove them to a cooling rack. Cool the cookies completely. You can store these in an airtight container for up to 5 days.