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
Ingredients
- 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
Instructions
- 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.
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
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Mama's Gotta Bake says
I have tahini all the time at our local Middle Eastern restaurants, and I love it. I have never thought to use it in a cookie, but you know, I think I’ll give it a try! Looks delish!
Richgail Enriquez says
Yum! I just bought tahini too! Could I replace honey with agave?
Savory Simple says
Definitely! You can use either.
When Harry Met Celery says
Looks super delicious! The name itself is so amazing! When you have the time, do drop by my space. I just made some sorbet and would love to know what you think :)
Lan says
i have been craving cookies lately, just a nice morsel to snack on after a meal and these look so perfect for that. i have used tahini in baking before, for a carrot cake, and it lent a lovely moistness and nuttiness to the cake. i bet these would be so perfect with tea.
frugalfeeding says
I’ve only ever used it in hummus. But I’ve seen quite a few other recipes that use it recently – I really must try it, these look really nice.
swellkid recipes says
Orange Blossom Water is my new favorite secret ingredient!
An Unrefined Vegan says
Wow, interesting! Never used tahini in baked goods, but it totally makes sense.
Laura (Tutti Dolci) says
Wow, these sound delish! Where do you find orange blossom extract, btw? I’ve never seen it in stores. Online?
Savory Simple says
I believe I purchased mine at Dean & Deluca in NYC, but I’d imagine plenty of online retailers carry it. I can find almost anything on Amazon. Indian grocers might also be a good place to look.
jmbtruefood says
Yummmmay! These look fantastic, and what a great idea:) Will add them to my repertoire, as I am always looking for new delish cookies.
Judy says
Oh, the look like snickerdoodles and I can imagine the flavors of tahini and orange — YUM!
Stephanie says
I never thought to use tahini in a cookie! Great idea!
emmycooks says
I love tahini cookies and adding orange blossom water sounds genius! I have orange blossom water–is that what you are calling for in the recipe, or is orange blossom extract something different?
Savory Simple says
same thing!
spree says
I’ve been using tahini in sweeter bites too and loving what I’m finding there! This cookies sound lovely!
Kaitlyn says
Wouldn’t ever think to put tahini in cookies! How creative, way to go!
Jennifer M. says
Ok, so when are you going to make Halvah. Never heard of it, but it looks amazing :)
Are these cookies savory or mostly sweet? Interesting flavor profile…
Savory Simple says
They’re definitely sweet!