These tahini cookies are incredibly moist and delicious. Orange blossom water adds a hint of exotic flavor.
Have you ever cooked or baked with tahini? I’ve been using it quite a bit recently in salad dressings and dips.
In case you’re not familiar with it, tahini is a flavorful paste made from ground sesame seeds, and it’s one of the primary ingredients in hummus. My friend Shannon says she actually craves it, and I don’t blame her!
Tahini is an incredibly versatile ingredient that lends itself to kitchen experimentation. It’s smooth and dense like peanut butter, with a unique, nutty flavor.
Since I always have it in the pantry, I’ve started experimenting with ways to use it in desserts.
When I was younger my mother would sometimes bring home halvah, which is a sweet, rich candy made from tahini. That was my inspiration for these cookies.
They’re soft, moist and unlike any cookie I’ve ever tasted. One or two is more than enough to satisfy a sweet tooth. Orange blossom water enhances the sweetness from the sugar and honey and provides a pleasant floral aftertaste. Enjoy!
Orange Blossom Tahini Cookies
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1/2 stick) unsalted butter, softened
- 1/2 cup sugar
- 1/2 cup well-stirred tahini
- 1/2 tablespoon honey
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoons orange blossom extract
- raw turbinado sugar for coating
- In a small bowl, whisk flour, baking powder, and salt together. Set aside.
- In a stand mixer, beat the softened butter and sugar in a large bowl with on medium-high for several minutes until light and fluffy.
- Slowly add the tahini, honey, vanilla, and orange blossom extract.
- Reduce the mixer speed to low and slowly add the flour mixture mixing until a dough has just formed.
- Transfer dough to a sheet of plastic wrap and flatten. Chill in the refrigerator until the dough has firmed up, at least 45 minutes.
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- Using your hands, roll dough into 1-inch balls, then roll the balls in the turbinado sugar. Line them up on the cookie sheet at least 2 inches apart.
- Bake until the cookies begin to show cracks, approximately 12 to 15 minutes. Allow to cool on the baking sheets for at least 10 minutes before serving.
Please read my full post for additional recipe notes, tips, and serving suggestions!
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