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

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