Tahini sesame paste is a highly versatile ingredient; its unique nutty flavor lends itself beautifully to both savory or sweet dishes. This time, I’ve decided to use it in cookies, and started gathering ingredients for making them.
Using both tahini and butter gave the cookies the buttery-nutty base, to which the rest of the flavors were added – beginning with brown sugar and maple syrup as the sweeteners, with their caramel-like aroma and dark brown color. Malted milk powder added its unique flavor, while a bit of cinnamon powder, and vanilla paste, added their pleasant warm aroma.
Rolling the cookie dough balls in sesame seeds, enhanced the tahini’s nutty flavor, added a nice decorative coating, and an interesting texture, to the cookies.
These crispy-crumbly cookies are easy to make and are moderately sweet. They are perfect for serving with coffee or tea anytime. Try them and enjoy.
Notes:
* Tahini paste is at its best when fresh and homogeneous. If using one that was stored for a while, make sure to mix it well, as it tends to separate with time. For more recipes, with tahini, both sweet and savory, click HERE.
* Malted milk powder is a mix of whole milk powder and malted barley/wheat. The powder enhances both flavor and texture of pastries and cakes. It is available in specially stores or online
Makes: about 80 small cookies
Prep time: 20 minutes
Chilling time: 2 hours
Baking time: 12-14 minutes
Ingredients:
1 stick (115 grams) butter, soft
1 L egg
½ cup brown sugar
1 tsp vanilla paste
½ tsp cinnamon powder
¼ tsp salt
¼ cup maple syrup
1 Tbs malted milk powder (see notes)
½ cup tahini paste, at room temperature (see notes)
2 cups flour
½ tsp baking powder
For rolling:
About ¾ cup raw sesame seeds
- In a medium bowl, whisk together the butter, egg, brown sugar, vanilla, cinnamon powder and salt.
- Add the maple syrup, malted milk powder and tahini paste, and whisk again, scarping the sides.
- Switch to a spatula. Add the flour and baking powder, and mix/knead to a smooth dough. Cover with wax paper and keep in the fridge for 2 hours (and up to overnight).
- When ready to bake, preheat the oven to 345F (175C). Line cookie sheet pans with baking paper.
- Roll the dough into small balls, and roll them in the sesame seeds. Place in the pan, leaving room to expand, and press lightly on the top of each ball, to flatten it.
- Bake for about 12-14 minutes, until the cookies are golden. Using a spatula, lift one cookie, to check for doneness. Let cool to room temperature in the pan.
- The cookies will keep, in an airtight container, for up to a week, or up to two months, in the freezer.
These cookies look tasty Ronit. I copied your recipe and will try it. I always have tahini in the house because I make humus and a dip with tofu, tahini, oil, and lemon. Thank you for sharing your recipes. They are different than I make.
LikeLiked by 1 person
Thank you Mary, there are indeed many good recipes for tahini cookies, and I haven’t had one I didn’t like!
In the cookies here, the maple syrup added really nice flavor and unique aroma. I hope you’ll enjoy them.
The tofu-tahini dip you’ve mentioned sounds really good. I’ll keep it in mind! 🙂
LikeLiked by 1 person
I love each thing in the title so I know I’d love these cookies!
LikeLiked by 1 person
Thank you Blaine, this was a tasty combination. I’m glad you liked it! 🙂
LikeLiked by 1 person
If you lived in New Orleans I would gladly pay you for the many delicious concoctions you come up with!
LikeLiked by 1 person
Thank you Blaine, for this lovely compliment. Much appreciated! 🙂
LikeLiked by 1 person
I’ve never made any sweets with tahini, and these cookies sound great. I just have to come up with a non-dairy substitute for milk powder.
LikeLiked by 1 person
Thank you Dolly, I suggest using coconut milk powder. It wouldn’t give the same flavor as the malted milk powder, but it’ll be close enough. Hope it’ll work, and you’ll enjoy these tasty cookies. 🙂
LikeLiked by 1 person
Thank you so much, dear Ronit. I will try that.
LikeLiked by 1 person
I remember these cookies always being on the special occasion cookie tray. I will have to make a batch soon.
LikeLiked by 1 person
Thank you Bernadette, these do indeed remind of the Italian sesame cookies, but have the added flavors of tahini and maple syrup. I hope you’ll enjoy them! 🙂
LikeLiked by 1 person
These are so lovely to look at! Some of my favorite flavors as well, tahini and maple! Yes.
LikeLiked by 1 person
Thank you Dorothy, these tasty cookies definitely benefit from the sesame seeds coating. Tahini and maple syrup are my favorites as well, so I’ve really enjoyed coming up with this recipe. 🙂
LikeLiked by 1 person
the cookies look great
LikeLiked by 2 people
Thank you Charlie, the cookies were so tasty. I’m glad you liked them. 🙂
LikeLike
These sound incredible. Now I wish I baked. Yes, I’ve messed up cookies before!
LikeLiked by 1 person
Thank you Mimi, I was very happy with how the cookies came out. I’m glad you liked them. I’m sure you could easily make them! 🙂
LikeLike
Tahini and maple – 2 favorite ingredients. I bet these cookies are super good 🙂
LikeLiked by 1 person
Thank you Judi, these are my favorites as well, and I enjoyed mixing them in these tasty cookies. I’m glad you liked them. 🙂
LikeLike
These cookies look so inviting!
LikeLiked by 1 person
Thank you Mary, these cookies were delicious. I’m glad you liked them. 🙂
LikeLike
Always looking for new ways to use tahini. These sound fabulous!
LikeLiked by 1 person
Thank you, the cookies were delicious. I’m glad you liked them. 🙂
LikeLike
These cookies look very delicious! 🤩 I haven’t ever used Tahini in my kitchen, but your blog post sparked my interest for it. 👍
LikeLiked by 1 person
Thank you Livia, the tahini added such nice flavor and aroma to the cookies. Tahini is a very versatile ingredient, which I’m sure you’ll enjoy experimenting with. 🙂
LikeLiked by 1 person
They say that great minds think alike and, in our case, I think that’s true. Because I’m jetlagged and not thinking clearly, I can’t remember when my Sesame cookies are posting, but it’s soon! The good news about great minds? We do things so differently… I look forward to trying yours, as they are so different from mine.
LikeLiked by 1 person
Thank you David, jetlag is not easy to overcome, but traveling is a pleasure what makes it worth it!
It is indeed so great, that our great minds 😉work on similar patterns, yet with different results. I’m definitely looking forward to your sesame cookies recipe! 🙂
LikeLike