Tahini Cookies Recipe

Tahini: A creamy paste made from ground sesame seeds, providing a rich and nutty flavor.

Sugar: Adds sweetness to the cookies, balancing the nutty taste of the tahini.

Vanilla extract: Enhances the overall flavor with a hint of vanilla.

Egg: Acts as a binding agent, giving the cookies structure.

Baking soda: Helps the cookies rise and become light and fluffy.

Salt: Enhances the flavors and balances the sweetness.

When mixing the tahini and sugar, ensure that the mixture is thoroughly combined and smooth before adding the egg and vanilla extract. This will help create a more uniform dough and result in evenly textured cookies.

• tahini - Substitute with almond butter: Almond butter has a similar creamy texture and nutty flavor, making it a good alternative to tahini in cookies.

• sugar - Substitute with honey: Honey can add a natural sweetness and moisture to the cookies, though you may need to adjust the amount due to its liquid form.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor that can enhance the nutty taste of the cookies.

• egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) can be used as a vegan alternative to bind the ingredients together.

• baking soda - Substitute with baking powder: Baking powder can be used in a pinch, though you may need to use a bit more to achieve the same leavening effect.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute, offering a slightly different mineral content and flavor profile.

• To keep your tahini cookies fresh and delicious, store them in an airtight container at room temperature. They will stay good for up to a week, maintaining their delightful texture and flavor.

• If you prefer a longer storage option, you can refrigerate the cookies. Place them in an airtight container or a resealable plastic bag. They will last for about two weeks in the fridge.

• For those who love to plan ahead, freezing the cookies is a fantastic option. First, let the cookies cool completely on a cooling rack. Then, arrange them in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.

• Once the cookies are frozen, transfer them to a freezer-safe container or a resealable freezer bag. You can layer the cookies with parchment paper to avoid sticking. They will keep well in the freezer for up to three months.

• When you're ready to enjoy your frozen tahini cookies, simply remove the desired amount from the freezer. Let them thaw at room temperature for about 15-20 minutes, or you can warm them in a preheated oven at 300°F (150°C) for a few minutes to regain their freshly baked texture.

• If you want to freeze the dough instead of the baked cookies, scoop tablespoon-sized portions onto a baking sheet and freeze until solid. Then, transfer the frozen dough balls to a freezer-safe container or bag. When you're ready to bake, preheat your oven and bake the frozen dough balls as directed, adding an extra minute or two to the baking time.

• Preheat your oven to 300°F (150°C). Place the tahini cookies on a baking sheet and cover them loosely with aluminum foil to prevent over-browning. Heat for 5-10 minutes until they are warm and slightly crispy.

• Use a microwave for a quick reheat. Place a damp paper towel over the cookies to keep them from drying out. Microwave on medium power for 10-15 seconds. Check and repeat if necessary.

• For a toaster oven, set it to 300°F (150°C). Place the cookies on the rack or a small baking sheet. Heat for 5-7 minutes until they are warm and slightly crisp.

• If you have an air fryer, set it to 300°F (150°C). Place the tahini cookies in the basket in a single layer. Heat for 3-5 minutes, checking halfway through to ensure they don’t overcook.

• To reheat on the stovetop, use a non-stick skillet over low heat. Place the cookies in the skillet and cover with a lid. Heat for 2-3 minutes on each side until they are warm and slightly crispy.

• Oven: Used to bake the cookies at the required temperature of 350°F (175°C).

• Baking sheet: A flat sheet used to place the cookie dough portions for baking.

• Parchment paper: Lining the baking sheet with this prevents the cookies from sticking and makes cleanup easier.

• Mixing bowl: A large bowl used to combine all the ingredients together.

• Measuring cups: Used to measure out the tahini and sugar accurately.

• Measuring spoons: Used to measure out the vanilla extract, baking soda, and salt.

• Spoon or spatula: Used to mix the ingredients until smooth and well combined.

• Cookie scoop or tablespoon: Used to portion out the cookie dough into tablespoon-sized portions.

• Cooling rack: Allows the cookies to cool evenly after baking.

• Oven mitts: Protects your hands when handling the hot baking sheet.

Pre-measure ingredients: Measure out tahini, sugar, vanilla extract, and baking soda before starting to streamline the process.

Use a cookie scoop: A cookie scoop ensures uniform dough portions, saving time and ensuring even baking.

Line baking sheet: Use parchment paper to line your baking sheet for easy cleanup and quick transfer of cookies.

Mix efficiently: Use an electric mixer to combine ingredients quickly and achieve a smooth dough.

Cool on rack: Transfer cookies to a cooling rack immediately to speed up the cooling process.