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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Carolyn Chan says
Wow I haven’t thought of halva for many many years ! I used to eat it when I was still living in Sydney and I have a big grin on my face with the memory of it. Tahini is so good for you as well, so thanks for sharing this recipe for us to include it in more food – especially something in something sweet.
Wow never thought about tahini in cookies…i’m a sucker of cookies! Can I substitute the orange blossom extract to something else? I don’t think my local grocer carries it. Thank you for sharing!
Savory Simple says
You can just leave out the orange blossom and they’ll still be good. Rose water also might work.
That’s what I thought maybe using rose water…thanks!
Thank you so much for this recipe. I’d never thought to use tahini with something sweet. I’m really looking forward to experimenting with this.
an uncommon girl says
I nominated you for the Very Inspiring Blogger Award :)
Maya Oryan says
Tahina is a very popular lebanese ingredient, we use it in so many dishes, most commonly in Hummus. It’s a staple in every house’s pantry:) I feel like trying your recipe and see what it gives in cookies with orange blossom water:)
Natalia at Hot, Cheap & Easy says
This is crazy original! Whoddathunkit? Very beautiful and intriguing.
Looks delicious! Guess I’ll be looking for tahini on my next shopping trip.
That’s New for me, it’s already bookmarked! Wonderful blog!
Wow..these cookies look amazing. I am surely going to try these soon.
I also remember Halvah as a kid, one of my granfather’s favorites (and subsequently mine). These cookies look wonderful, can’t wait to try them.
Sandra Garth says
I’ve had Tahini in the fridge for about a year. Hope it’s still good because I’d like to make these cookies. They look yummy!
Lexi @ You, Me, & A World to See says
I was actually just thinking about ways to use up tahini. I’ve only used it in salad dressings and hummus thus far !
Sara Es says
Thank you for sharing this delicious recipe! I never thought to use tahini in cookies and I just made it -it is out-of-this-world-delicious. Thank you!
Savory Simple says
I’m so glad you liked them!
These cookies are so delicious! The flavor combo of orange blossom and tahini is unique and delicate. I halved the batch and added almond butter to the other half. It turned out great. But I prefer the tahini cookies better. Thank you so much Jennifer for another keeper recipe!