Tahini Holiday Cookies
Being Greek, Tahini is a flavor I grew up with. It’s an ingredient I know well and makes me reminisce about baking with my yiayia (grandma). If you’re new to Tahini, it is a paste made from sesame seeds. It looks a lot like peanut butter (the natural kind that separates), and it has a nutty flavor. Grocery stores carry it, as does Target and Walmart (it’s easy to find).
Because it is made of seeds, not nuts, it is also great for sharing with others where nuts can be risky or not allowed due to allergies (bake sales, holiday cookie swaps, school or church functions, etc.). Below is a very simple recipe for these yummy Tahini cookies. They are perfect with tea or coffee, not too sweet, and so simple that they are great to bake with little ones (my Sofia helped with measuring and pouring for this recipe).
Keep scrolling for the recipe and please let me know how they turn out in the comments below! Enjoy!
Ingredients
- 3/4 Cups Tahini (room temp)
- 2 Cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 Cup unsalted butter
- 3/4 Cup honey
- 1/4 Cup toasted sesame seeds
Instructions
Preheat oven to 350 degrees F.
Mix flour, baking powder and salt together in a bowl (your dry mixture). Use a fork or whisk to mix well.
Use a mixer (stand or hand) to combine your butter and honey for about 3 minutes. It should be light and fluffy when done.
Gently add in the tahini and mix for about 30 seconds before you add half of your dry mixture. Let the mixer completely combine the first half of the flour mix before adding in the rest. Once it is all combined thoroughly, your dough is ready!
Put your toasted sesame seeds into a small bowl (enough room to roll a cookie ball in and not get sesame seeds all over the place).
Each cookie needs about 1 full tbsp of dough. Scoop the dough and roll into balls. Dip one side of each ball into the sesame seeds and place them sesame side up on your baking sheet. They will flatten while they bake, so give them about 2 inches between each cookie.
Bake for 13-15 minutes or until golden brown.
Let cookies cool before removing them from your baking sheet.
Enjoy and share with others! Keep scrolling for some of my favorite tools (including a fantastic hand mixer that is super budget friendly), a personalized cookie jar that is currently in my cart, what to package these cookies in (if you intend to share), and more! Happy Holidays! xo
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About The Author
Chirag Diyora
Being Greek, Tahini is a flavor I grew up with. It’s an ingredient I know well and makes me reminisce about baking with my yiayia (grandma). If you’re new to Tahini, it is a paste made from sesame seeds. It looks a lot like peanut butter (the natural kind that separates), and it has a nutty flavor. Grocery stores carry it, as does Target and Walmart (it’s easy to find).
Because it is made of seeds, not nuts, it is also great for sharing with others where nuts can be risky or not allowed due to allergies (bake sales, holiday cookie swaps, school or church functions, etc.). Below is a very simple recipe for these yummy Tahini cookies. They are perfect with tea or coffee, not too sweet, and so simple that they are great to bake with little ones (my Sofia helped with measuring and pouring for this recipe).
Keep scrolling for the recipe and please let me know how they turn out in the comments below! Enjoy!
Ingredients
- 3/4 Cups Tahini (room temp)
- 2 Cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 Cup unsalted butter
- 3/4 Cup honey
- 1/4 Cup toasted sesame seeds
Instructions
Preheat oven to 350 degrees F.
Mix flour, baking powder and salt together in a bowl (your dry mixture). Use a fork or whisk to mix well.
Use a mixer (stand or hand) to combine your butter and honey for about 3 minutes. It should be light and fluffy when done.
Gently add in the tahini and mix for about 30 seconds before you add half of your dry mixture. Let the mixer completely combine the first half of the flour mix before adding in the rest. Once it is all combined thoroughly, your dough is ready!
Put your toasted sesame seeds into a small bowl (enough room to roll a cookie ball in and not get sesame seeds all over the place).
Each cookie needs about 1 full tbsp of dough. Scoop the dough and roll into balls. Dip one side of each ball into the sesame seeds and place them sesame side up on your baking sheet. They will flatten while they bake, so give them about 2 inches between each cookie.
Bake for 13-15 minutes or until golden brown.
Let cookies cool before removing them from your baking sheet.
Enjoy and share with others! Keep scrolling for some of my favorite tools (including a fantastic hand mixer that is super budget friendly), a personalized cookie jar that is currently in my cart, what to package these cookies in (if you intend to share), and more! Happy Holidays! xo
Tools
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Being Greek, Tahini is a flavor I grew up with. It’s an ingredient I know well and makes me reminisce about baking with my yiayia (grandma). If you’re new to Tahini, it is a paste made from sesame seeds. It looks a lot like peanut butter (the natural kind that separates), and it has a nutty flavor. Grocery stores carry it, as does Target and Walmart (it’s easy to find).
Because it is made of seeds, not nuts, it is also great for sharing with others where nuts can be risky or not allowed due to allergies (bake sales, holiday cookie swaps, school or church functions, etc.). Below is a very simple recipe for these yummy Tahini cookies. They are perfect with tea or coffee, not too sweet, and so simple that they are great to bake with little ones (my Sofia helped with measuring and pouring for this recipe).
Keep scrolling for the recipe and please let me know how they turn out in the comments below! Enjoy!
Ingredients
- 3/4 Cups Tahini (room temp)
- 2 Cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 Cup unsalted butter
- 3/4 Cup honey
- 1/4 Cup toasted sesame seeds
Instructions
Preheat oven to 350 degrees F.
Mix flour, baking powder and salt together in a bowl (your dry mixture). Use a fork or whisk to mix well.
Use a mixer (stand or hand) to combine your butter and honey for about 3 minutes. It should be light and fluffy when done.
Gently add in the tahini and mix for about 30 seconds before you add half of your dry mixture. Let the mixer completely combine the first half of the flour mix before adding in the rest. Once it is all combined thoroughly, your dough is ready!
Put your toasted sesame seeds into a small bowl (enough room to roll a cookie ball in and not get sesame seeds all over the place).
Each cookie needs about 1 full tbsp of dough. Scoop the dough and roll into balls. Dip one side of each ball into the sesame seeds and place them sesame side up on your baking sheet. They will flatten while they bake, so give them about 2 inches between each cookie.
Bake for 13-15 minutes or until golden brown.
Let cookies cool before removing them from your baking sheet.
Enjoy and share with others! Keep scrolling for some of my favorite tools (including a fantastic hand mixer that is super budget friendly), a personalized cookie jar that is currently in my cart, what to package these cookies in (if you intend to share), and more! Happy Holidays! xo
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Being Greek, Tahini is a flavor I grew up with. It’s an ingredient I know well and makes me reminisce about baking with my yiayia (grandma). If you’re new to Tahini, it is a paste made from sesame seeds. It looks a lot like peanut butter (the natural kind that separates), and it has a nutty flavor. Grocery stores carry it, as does Target and Walmart (it’s easy to find).
Because it is made of seeds, not nuts, it is also great for sharing with others where nuts can be risky or not allowed due to allergies (bake sales, holiday cookie swaps, school or church functions, etc.). Below is a very simple recipe for these yummy Tahini cookies. They are perfect with tea or coffee, not too sweet, and so simple that they are great to bake with little ones (my Sofia helped with measuring and pouring for this recipe).
Keep scrolling for the recipe and please let me know how they turn out in the comments below! Enjoy!
Ingredients
- 3/4 Cups Tahini (room temp)
- 2 Cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 Cup unsalted butter
- 3/4 Cup honey
- 1/4 Cup toasted sesame seeds
Instructions
Preheat oven to 350 degrees F.
Mix flour, baking powder and salt together in a bowl (your dry mixture). Use a fork or whisk to mix well.
Use a mixer (stand or hand) to combine your butter and honey for about 3 minutes. It should be light and fluffy when done.
Gently add in the tahini and mix for about 30 seconds before you add half of your dry mixture. Let the mixer completely combine the first half of the flour mix before adding in the rest. Once it is all combined thoroughly, your dough is ready!
Put your toasted sesame seeds into a small bowl (enough room to roll a cookie ball in and not get sesame seeds all over the place).
Each cookie needs about 1 full tbsp of dough. Scoop the dough and roll into balls. Dip one side of each ball into the sesame seeds and place them sesame side up on your baking sheet. They will flatten while they bake, so give them about 2 inches between each cookie.
Bake for 13-15 minutes or until golden brown.
Let cookies cool before removing them from your baking sheet.
Enjoy and share with others! Keep scrolling for some of my favorite tools (including a fantastic hand mixer that is super budget friendly), a personalized cookie jar that is currently in my cart, what to package these cookies in (if you intend to share), and more! Happy Holidays! xo
Tools