Hey there, let’s talk cookies (and why I’m kind of obsessed)

Alright, so you know how sometimes you’re just craving a cookie, but the usual suspects – chocolate chip, oatmeal raisin, you name it – feel a bit, I dunno, predictable? That’s when I break out this soft sesame tahini cookies recipe. First time I made these? I was in a mood where only baking (and the radio on a little too loud) was going to do the trick. Honestly, I swiped the idea from a friend who kept insisting that tahini was the secret to soft, nutty cookies. Sounded a bit bonkers, but oh wow—these are now a staple at my place. And the best part? They’re just different enough to make people ask for the recipe, yet still easy enough I can pull them off half-asleep. Which, to be fair, is sometimes my actual situation.

Why You Gotta Try These (Or at Least, Why I Do)

I make these when the weather’s dreary or when my niece is visiting (she likes the mess, not so much the clean-up, but that’s kids for ya!). My family goes a bit bananas for these because they’re chewy and rich, with a sweet-nutty vibe that’s just… satisfying. Plus, everyone thinks they’re all fancy-pants thanks to tahini, even though the dough comes together in a snap. And sometimes when I get a bit heavy-handed with the sesame on top it just looks way cooler. Oh, and if you have that friend who sniffs at the idea of cookies without chocolate chips—just wait until they try one. Believe me.

Gather Your Ingredients (Or Make Do with What’s in the Cupboard)

1/2 cup unsalted butter, soft (I’ve used salted in a pinch and skipped the extra salt — honestly, can’t taste a big difference)
1/2 cup tahini – the drippy kind is best, but I once used a stubborn jar that was more like fudge, and it still worked, just took longer to mix
1/2 cup granulated sugar
1/3 cup packed brown sugar (light or dark – sometimes I just use all white if I’m out and it’s fine)
1 large egg
1 tsp vanilla extract (my grandmother used to make her own, but store-bought is 100% fine… I promise)
1 1/4 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tbsp sesame seeds (white or black sesame, or both—go wild)
Optional: a sprinkle of flaky salt on top (fancy, but not crucial)

Soft Sesame Tahini Cookies – A Unique Twist on Classic Cookies

The Steps (It’s All About Not Overthinking It)

Fire up your oven to 350°F (180°C). Line a baking tray with baking parchment so nothing sticks. If you forget (like I do half the time), just butter the tray and it’ll be mostly fine.
In a big mixing bowl, cream together the butter, tahini, and both sugars. You want it nice and fluffy-ish. This is where I usually sneak a taste because tahini and butter together… wow. If you’re using a hand mixer, great. Otherwise, a sturdy spoon and some elbow grease totally work – just takes a bit more patience.
Crack in your egg and add the vanilla extract. Beat it all together until smooth. (It might not look pretty at first, but trust the process – weird is normal here.)
In a separate bowl, whisk your flour, baking powder, baking soda, and salt. Or, to be honest, sometimes I just toss them in one at a time to save washing up. No major disasters yet.
Add the dry mixture to the wet stuff. Stir until you’ve got a thick dough; don’t go wild with the mixing. Then, gently fold in half the sesame seeds.
Scoop out tablespoon-ish sized blobs onto your tray. Roll them a little in your hands if you want them perfectly round, or just plonk them down (this is how you know they’re homemade, right?). Sprinkle the rest of the sesame on top. Sometimes I press a few seeds in just for show.
Bake about 9–11 minutes. You want them just set round the edges, still a bit soft in the middle. Don’t freak if they look pale – they firm up as they cool. If you’re like me, this bit is like watching paint dry, but resist poking them too soon.
Let them cool on the tray for a few minutes (they break if you move them right away—ask me how I know). Then move to a rack if you have one. Or a plate. Or just straight into someone’s hand, honestly.

Little Things I’ve Learned (AKA: Notes the Internet Doesn’t Tell You)

If you use dark tahini, the flavor’s stronger, which my partner loves but my dad says tastes “a bit too grown-up” for him.
I once tried cutting back the sugar more than a little and that was a mistake – the cookies ended up more like sad biscuits. So, moderation.
These are soft when warm, but even the next day, they’re just as tasty – or, I think, better (unless you leave the lid off and they go weirdly dry).

Fun Variations I’ve Tested (And, Okay, One Missed Attempt)

Chocolate chip tahini cookies: I tossed in half a cup of dark chocolate chunks once and got zero complaints.
Orange zest: Not bad, but honestly, the sesame sort of drowns it out. Maybe go bolder with the zest if you’re keen.
I did a batch with almond butter instead of tahini—don’t recommend, it was weirdly chewy, and not in a good way.
More sesame: Rolling the dough in seeds before baking makes a crunchier outside. Looks super pro.

If You Don’t Have a Stand Mixer (Or Just Don’t Want to Fuss)

I keep saying my stand mixer is essential, but honestly, I’ve made this with a hand-held whisk, a sturdy spoon, and even (once, at a friend’s flat) a fork. It’s a good arm workout—embrace it! Just scrape the sides now and then so everything mixes in.

Storing Them (Assuming There’s Anything Left…)

I pop mine in an airtight tin on the counter, and they’ll last two or three days – at least, that’s what I’ve heard, because in my house, they’re usually gone the next morning, tea time at the latest. If you want to keep them longer, I suppose they’d freeze fine, but I haven’t tried because why would you?

Best Ways to Serve (My Family’s Tea Ritual, in Case You’re Curious)

Okay, call me old-school, but I set these out with a hot pot of black tea and a splash of milk—everyone gathers, someone always ‘accidentally’ grabs the biggest cookie. If you’re fancy, a shot of espresso works too. My cousin dips hers, which I think is sacrilege, but to each their own.

Things I Wish I’d Known Sooner (The Honest Pro Tips)

Let your cookies cool on the tray for a solid 5 minutes. I tried skipping this once (because impatience) and, yeah, hello, cookie crumbs.
Don’t rush adding the flour. Dumping it all in at once can turn your dough clumpy (ask me how I know… again!).
If your tahini’s separated, give it a massive stir—or better yet, buy the pre-mixed kind like Soom (not a sponsor, just a fan) so life’s easier.
Mixing by hand? Put on some music. Time goes faster, and you might feel less grumbly about it!

Frequently Asked Questions (From Real Humans, Not Robots)

Can I make these gluten-free? I reckon you can use your favorite 1:1 gluten-free flour blend. Haven’t tried it myself, but my mate Emma swears by Bob’s Red Mill.
What if I’m out of tahini? Uhh, these are really all about the tahini, but if you try sunflower seed butter, let me know? On second thought, maybe just wait until you can get tahini.
Why are my cookies flat? That happens if your butter was too melted, or if you flattened the dough too much. Just chill it a bit next time before baking.
Can I skip the sesame seeds? Sure, but you miss out on that bakery look and the extra nutty flavor – but hey, it’ll still taste good.
Is this vegan? Not as written, but swap the butter for a solid plant-based margarine and use a flax egg and you should be golden. Actually, wait, I did try that once and it was pretty decent – cookies just spread a bit more, but no biggie.
Do I have to chill the dough? Nah, not for these. Maybe in summer if your kitchen is roasting, but usually it’s fine straight into the oven.

— Oh, random, but did you know tahini makes a great sauce for roasted veg too? After you’ve made these cookies, check out this sauce recipe — handy for cleaning out the jar (and possibly fingers, oops).

Soft Sesame Tahini Cookies – A Unique Twist on Classic Cookies