Tahini and Sesame Cookies

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  • Total Time: 1 hrs 10 mins
  • Hands-on Time: 40 mins
  • Makes: 2 dozen cookies

These cookies taste as good as they look. They’re sure to stand out and give a nice alternative to traditional chocolate chip and sugar cookies.


  • 1 1/2 cups unbleached all-purpose flour

  • 1/2 teaspoon Frontier Co-op Sea Salt

  • 3/4 teaspoon Frontier Co-op Baking Soda

  • 1 stick unsalted butter, room temperature

  • 1 cup Frontier Co-op Organic, Fair Trade Cane Sugar

  • 1 large egg, room temperature

  • 1/2 cup tahini

  • 1 teaspoon Frontier Co-op Vanilla Extract

  • 1/2 cup Frontier Co-op White Sesame Seed

  • 1/4 cup Frontier Co-op Black Sesame Seed


    1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
    2. In a medium bowl, sift in flour and whisk in baking soda and salt.
    3. In bowl of an electric mixer with paddle attachment, add butter and turn mixer to medium high. Slowly add sugar and beat on medium high until it becomes light in color, about 2 minutes.
    4. Into a small bowl or measuring cup, combine egg, tahini and vanilla and slowly pour in to mixer. Reduce speed to low and slowly add in flour, baking soda and salt.
    5. Cover and refrigerate for about 30 minutes.
    6. Spread sesame seeds on a plate or shallow bowl. Roll dough into balls about 2 tablespoons in size. Then roll each ball in sesame seeds until thoroughly coated. Place balls on baking sheets about three inches apart.
    7. For more tender, chewy cookies, refrigerate for another 5 to 10 minutes before baking.
    8. Bake on middle oven rack for 9 minutes.Turn baking sheets 180 degrees and bake an additional 8 to 10 minutes. Remove from oven and allow to cool on a rack before enjoying. Store at room temperature in an air-tight container for up to a week.

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