Feastical

Melt-in-Your-Mouth Tahini Butter Cookies: Your New Favorite Treat

Hey friends, Beau here! Welcome back to the Feastical kitchen. Is there anything in the world quite like the smell of warm cookies wafting through your home? That sweet, buttery aroma just seems to hug every corner of the house, promising a little moment of pure, uncomplicated joy. We all have our go-to classics, the chocolate chip veterans and the oatmeal raisin loyalists, but today? Today, I’m so excited to introduce you to a cookie that might just become your new best friend.

Imagine the crumbly, tender perfection of the best shortbread cookie you’ve ever had. Now, give it a sophisticated, nutty makeover with the rich, earthy flavor of tahini. Add a cozy blanket of cinnamon sugar, and you’ve got these incredible Tahini Butter Cookies. They’re buttery, they’re a little savory, they’re perfectly sweet, and they have this magical melt-in-your-mouth quality that makes it genuinely impossible to eat just one.

I know tahini might sound like a “cheffy” ingredient, but trust me on this one. It’s the secret weapon that takes these cookies from simple to sublime. This recipe is a double batch, because I’m a firm believer that joy is meant to be shared. We’re making enough to fill a cookie tin, perfect for gifting, potlucks, or just treating yourself all week long. So, preheat your ovens and grab your favorite mixing bowl—we’re about to create some magic.

The Cookie That Started It All: A Sweet Memory

This recipe takes me right back to my first food festival. I was just starting Feastical, wide-eyed and trying to absorb every flavor I could. I wandered past a stall where a lovely woman was handing out these unassuming, pale golden cookies. I took one bite, and my entire concept of a cookie just… expanded. It was nutty, buttery, and unlike anything I’d ever tasted. I must have looked stunned because she just laughed and said, “Tahini! It’s all in the tahini.”

I spent the rest of the day thinking about that cookie. I went back twice, “just to make sure I liked it,” (chef’s honor, that’s my story and I’m sticking to it). I finally asked her for the secret, and in the generous way that so many food lovers have, she scribbled down the basic ingredients on a napkin. That napkin lived on my fridge for years. This recipe is my evolved, Feastical-ified version of that napkin inspiration. It’s a reminder that the best food discoveries often come from a simple moment of connection and a willingness to try something new.

Gathering Your Cookie Crew: The Ingredients

This is where the fun begins! Let’s break down this dream team of ingredients. I’ve included some of my favorite chef insights and substitution hacks so you can make these cookies your own.

• 2 cups (280 g) All-Purpose Flour, sifted: The backbone of our cookie! Sifting is a non-negotiable first step here—it aerates the flour, which prevents over-mixing and gives us that delightfully tender, crumbly texture we’re after.
• 1 teaspoon Baking Powder: Our little leavening agent. It gives the cookies just the slightest bit of lift, so they’re not hockey pucks but beautiful, delicate discs.
• 1 teaspoon Ground Cinnamon: The warm, cozy soul of the spice blend. It pairs so naturally with the nutty tahini, creating a flavor that feels both familiar and excitingly new.
• 1/4 teaspoon Salt: Don’t you dare skip the salt! It’s the flavor enhancer that makes all the other ingredients pop and balances the sweetness perfectly.
• 2/3 cup (150 g) Unsalted Butter, room temperature: This is key. Your butter needs to be so soft that you can leave a deep fingerprint in it, but not melted. This allows it to cream beautifully with the sugar, creating tiny air pockets that are the foundation of a perfect texture.
• 2/3 cup + 2 tablespoons (160 g) Granulated Sugar: We use this for the dough itself. It creamed with the butter, it provides sweetness and contributes to the lovely spread and golden edges.
• 2/3 cup + 2 tablespoons (200 g) Tahini: The star of the show! Use a well-stirred, good-quality tahini here. I prefer one with a runny consistency and a light golden color. Give the jar a really good stir until the oil and paste are completely unified.
• 6 tablespoons Powdered Sugar + 2 teaspoons Ground Cinnamon (for rolling): This dynamic duo creates that classic crackly, sugary crust. The powdered sugar melts and creates a delicate shell, while the cinnamon adds another layer of warmth.
• Whole Almonds (for garnish): A classic, elegant touch. They add a little crunch and a beautiful visual element.

Let’s Get Baking: The Step-by-Step Magic

Alright, team, let’s roll up our sleeves and make some cookie magic. Follow these steps, and you’ll be a tahini cookie pro in no time. I’ve sprinkled in my favorite kitchen hacks to set you up for success!

1. Combine the Dry Team. In a medium bowl, grab your whisk and vigorously whisk together the sifted flour, baking powder, cinnamon, and salt. Doing this first ensures every single ingredient is evenly distributed, so every bite is perfectly balanced. Chef’s Hack: Whisking is a fantastic way to “sift” your dry ingredients without pulling out another gadget. Just give it a good 30-second whisk right in the bowl!
2. Cream the Butter & Sugar. In a separate, larger bowl, use an electric mixer (or some serious elbow grease with a wooden spoon) to beat the room-temperature butter and granulated sugar together. We’re not just mixing; we’re creaming. Beat it on medium-high speed for a good 2-3 minutes until it becomes pale, fluffy, and almost white. This step is CRUCIAL for that melt-in-your-mouth texture. Chef’s Hack: If you press the mixture between your fingers, you shouldn’t feel any grittiness from the sugar. That’s when you know it’s ready!
3. Welcome the Tahini. Scrape down the sides of the bowl with a spatula (a step I forget about 50% of the time, so no judgment!). Now, add in all that glorious tahini. Mix on medium speed until it’s completely smooth, creamy, and incorporated. The dough will take on a beautiful light beige color and smell incredibly nutty.
4. Bring It All Together. Reduce your mixer speed to low. Gradually add the dry ingredients to the wet ingredients. Mix just until the flour disappears and a soft, pliable dough forms. Do not overmix! Overmixed dough = tough cookies. Chef’s Hack: When in doubt, stop the mixer and finish incorporating the last bit of flour by hand with a spatula. You have more control this way.
5. The Chill Session. This is the patience-testing part, but it’s so worth it. Cover the bowl with plastic wrap and chill the dough for at least 30 minutes. This firms up the butter, making the dough easy to roll, and prevents the cookies from spreading too much in the oven. Chef’s Hack: If you’re in a hurry, you can spread the dough into a disc on a plate and pop it in the freezer for 15 minutes. It works like a charm!
6. Preheat & Prep. While the dough chills, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Trust me, parchment paper is a kitchen miracle for easy cleanup and no-stick baking.
7. Roll, Coat, & Press. Take the dough out of the fridge. Using your hands, roll portions of dough into smooth, 1-inch balls. Roll each ball generously in the cinnamon-powdered sugar mixture. Place them on your prepared baking sheet, about 2 inches apart. Now, gently press a single whole almond into the center of each cookie.
8. Bake to Perfection. Bake for 10-12 minutes. You’re looking for the edges to be just barely turning a light golden brown. The centers will still look a little soft – that’s perfect! They will firm up as they cool. Chef’s Hack: For ultimate even baking, rotate your baking sheet halfway through the bake time.
9. The Cool Down. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This allows them to set up properly so they don’t fall apart. I know it’s hard to wait, but it makes all the difference!

Sharing the Love: How to Serve These Beauties

Now for the best part: eating! These cookies are incredibly versatile. Pile them high on a rustic wooden board for a casual get-together. For a more elegant touch, arrange them on a beautiful ceramic platter. They are an absolute dream with a cup of strong black coffee, cutting through the bitterness beautifully. Or, my personal favorite, dunk one into a steaming mug of chai tea—the spices in the chai and the cinnamon in the cookie are a match made in heaven.

They also make the most thoughtful homemade gift. Find a cute tin or a glass jar, layer the cookies with a piece of parchment paper, and tie a ribbon around it. You’re not just giving cookies; you’re giving a little jar of comfort and joy. It’s a gift that says, “I thought you deserved something wonderful today.”

Make It Your Own: Delicious Recipe Variations

Once you’ve mastered the classic, feel free to get creative! This dough is a fantastic canvas for your flavor experiments. Here are a few of my favorite twists:

• Citrus Sunshine: Add the finely grated zest of one large orange (about 1 teaspoon) to the butter-sugar mixture during the creaming step. The bright, floral notes of orange cut through the richness beautifully.
• Warm Spice Journey: Add 1/2 teaspoon of ground cardamom to the dry ingredients. This is a classic Middle Eastern pairing with tahini and adds an incredible, aromatic depth that will have people asking, “What is that amazing flavor?”
• Nutty Swap: Not an almond fan? No problem! Swap them out for a single, beautiful pistachio pressed into the center for a pop of color and a slightly sweeter flavor. You could also just skip the nut and press the cookies down with the back of a fork for a classic criss-cross pattern.
• Sesame Crunch: For the ultimate sesame experience, after rolling the dough balls in cinnamon sugar, give them a gentle roll in a bowl of white sesame seeds before placing them on the baking sheet.
• Chocolate Dip: For a decadent treat, melt some dark chocolate and dip half of each cooled cookie in it. Let them set on a parchment-lined tray. Because let’s be real, chocolate makes everything better.

Beau’s Kitchen Notes & Stories

This recipe has been a fun journey of tweaks and tastes. The first time I made them, I was so impatient I skipped the chilling step. Let’s just say I ended up with one giant, flat, “cookie puddle” instead of individual cookies. It still tasted amazing, but it was a hilarious kitchen fail! That’s how I learned to respect the chill.

Over time, I’ve found that using a tahini that’s on the runnier side, rather than a super thick one, gives the cookies a better texture. I also started making a double batch as the standard because my friends and family would stage a protest if I showed up with anything less. Food, at its heart, is about connection, and these cookies have connected me to so many wonderful people.

Your Questions, Answered!

I’ve gotten a lot of questions about this recipe over the years. Here are the most common ones to help you out!

• My dough is too crumbly and won’t roll into balls. What happened? This usually means your dough was a bit over-floured or your tahini was very thick. Don’t panic! Just add a teaspoon of cold water or milk at a time, mixing with your hands, until the dough just comes together. It should feel like Play-Doh.
• Can I make these cookies ahead of time? Absolutely! You can prepare the dough, wrap it tightly, and keep it in the fridge for up to 3 days. You can also freeze the rolled, un-baked dough balls on a tray, then transfer them to a freezer bag. Bake straight from frozen, adding 1-2 minutes to the baking time.
• My cookies spread too much and are flat. Why? The usual suspects are: 1) Your butter was too soft or melted, 2) You didn’t chill the dough long enough, or 3) Your baking powder might be old. Check the expiration date on your leavener!
• What does tahini taste like in a cookie? If you’re imagining a strong, bitter flavor, think again! When baked with sugar and butter, tahini becomes mellow, nutty, and rich, almost like a more complex and less sweet peanut butter. It’s truly delightful.

Tahini Butter Cookies : Nutty, Buttery & Spiced with a Middle Eastern Twist

---

• Author: BeauCollier

Print Recipe

Pin Recipe

Description

Hey friends, Beau here! Imagine the tender crumb of the best shortbread cookie, elevated with rich, nutty tahini and finished with a cozy cinnamon-sugar blanket. These cookies are buttery, slightly savory, perfectly sweet, and genuinely impossible to eat just one.

---

Ingredients

Scale 1x2x3x

For the Cookie Dough:

• 2 cups (280 g) all-purpose flour, sifted

• 1 tsp baking powder

• 1 tsp ground cinnamon

• 1/4 tsp salt

• 2/3 cup (150 g) unsalted butter, room temperature

• 2/3 cup + 2 tbsp (160 g) granulated sugar

• 2/3 cup + 2 tbsp (200 g) tahini, well-stirred

For Rolling:

• 6 tbsp powdered sugar

• 2 tsp ground cinnamon

Optional Garnish:

• Whole almonds, pistachios, or a fork-pressed pattern

---

Instructions

1. Combine Dry Ingredients:

• Whisk together flour, baking powder, cinnamon, and salt in a medium bowl.

2. Cream Butter & Sugar:

• Beat butter and granulated sugar in a large bowl on medium-high speed for 2–3 minutes until pale and fluffy.

3. Add Tahini:

• Mix in tahini until smooth and fully incorporated. The dough will turn a light beige and smell wonderfully nutty.

4. Combine Wet & Dry:

• Reduce mixer speed to low. Gradually add dry ingredients, mixing just until combined. Stop before overmixing; finish by hand if needed.

5. Chill the Dough:

• Cover with plastic wrap and chill at least 30 minutes (or 15 minutes in the freezer if short on time).

6. Preheat & Prep:

• Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

7. Roll, Coat, & Press:

• Roll dough into 1-inch balls. Roll each in the cinnamon-powdered sugar mixture. Place 2 inches apart on baking sheets and press an almond (or other garnish) into the center.

8. Bake:

• Bake 10–12 minutes until edges just turn golden. Centers may appear soft but will firm as they cool. Rotate sheets halfway for even baking.

9. Cool:

• Let cookies rest 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Notes

• Citrus Sunshine: Add 1 tsp finely grated orange zest to butter-sugar mixture

• Warm Spice: Add 1/2 tsp ground cardamom to dry ingredients

• Nut Swap: Use pistachios instead of almonds

• Sesame Crunch: Roll in white sesame seeds before baking

• Chocolate Dip: Dip cooled cookies halfway in melted dark chocolate

Nutrition

• Calories: 105 Cal per Cookie
• Sugar: 5 g
• Sodium: 40 mg
• Carbohydrates: 11 g
• Protein: : 1.5 g

Nutritional Information (For the Curious!)

While we’re all about feel-good comfort food here at Feastical, I know some of you like to keep track! Here’s a rough nutritional breakdown per cookie (assuming the batch yields 40 cookies). Remember, this is an estimate, and actual values can vary based on your specific ingredients.

• Calories: 105 kcal
• Fat: 6g
• Carbohydrates: 11g
• Sugar: 5g
• Protein: 1.5g
• Sodium: 40mg

These cookies get their healthy fats from the tahini and butter, providing a more satisfying treat than a standard sugar cookie. Enjoy them as part of a balanced diet—and by balanced, I mean balanced with a big smile on your face!

Final Thoughts from My Kitchen to Yours

Well, there you have it, my friends—my heart and soul in a cookie recipe. These Tahini Butter Cookies are more than just a dessert; they’re a little edible adventure, a conversation starter, and a warm hug in cookie form. I love how they bridge the gap between classic American comfort and intriguing global flavor.

I hope you’ll give them a try and fall in love with them as much as I have. When you do, I’d be absolutely thrilled if you tagged me @Feastical on social media or left a comment below telling me how they turned out! Sharing your kitchen victories is my favorite part of this whole journey.

Now, go forth and bake something beautiful. Until next time, keep your kitchen messy and your heart full.

– Beau

***