This cookie recipe is adapted from my go-to peanut butter cookie recipe. I think I like it better sesame style with tahini!
- Serves: 34 persons
- ½cup unsalted butter
- ½cup tahini
- ½cup brown sugar
- ½cup white sugar
- 1large egg
- 1teaspoon almond extract
- 1¼ cups all-purpose flour
- ½teaspoon baking powder
- ½teaspoon baking soda
- ¼teaspoon salt
- ¼cup sesame seeds, or as needed
- 2tablespoons honey, or as needed
Step 1Preheat the oven to 375 degrees F (190 degrees C).
Step 2Cream butter, tahini, brown sugar, and white sugar together with an electric mixer until smooth and fluffy. Pour in egg and almond extract; mix to combine.
Step 3Sift together flour, baking powder, baking soda, and salt in a separate bowl. Mix into butter mixture until just combined.
Step 4Pour sesame seeds into a shallow bowl. Roll dough into walnut-sized balls. Roll balls in sesame seeds to lightly coat. Place on 2 ungreased cookie sheets; drizzle with honey.
Step 5Bake in the preheated oven until edges are golden, 8 to 10 minutes. Let cool for 10 minutes before transferring to a wire rack.