Ingredients
7 oz/200 g unsalted butter, cubed at room temperature
1 cup/200 g sugar
1 cup/220 g tahini
1 tsp rose water (you can go up to 1 1/2 tsp depending on how strong you like it)
2 cups/280 g all-purpose flour
1 tsp baking powder
1/2 tsp fine sea salt
1/4 cup/35 g white sesame seeds
Instructions
- Combine the butter and sugar in the bowl of a stand mixer using the paddle attachment on medium speed and mix for about 2 minutes, then gradually add the tahini and rose water whisk for an additional 1 minute until light and fluffy.
- Dry whisk the flour, baking powder, and salt in a medium bowl. Mix this into the batter on low speed in two installments until there are no visible flecks of flour, scraping the bowl from the bottom once or twice.
- Transfer the dough to a container and cover with plastic wrap. Refrigerate for at least 1 hour, preferably overnight.
- To bake the cookies, preheat the oven to 350F. Line two baking sheets with parchment paper. Scoop 1 Tbsp of cookie batter on to the baking sheets. Sprinkle a few sesame seeds on top of the cookie dough in the center. Bake the cookies for 15 mins until the edges just start to brown. Remove from oven and allow cookies to cool for 10 mins on the baking sheets before transferring them to a wire rack to cool completely. Store in an airtight container for 1 week.
Notes
- Tahini or tehina is the main flavoring agent here so use a good quality brand that you love. Also, don’t forget to give it a good stir so that the fat and ground seed bits are all evenly emulsified before they go into the sugar when making the batter.
- Refrigerating the cookie dough does make a difference in shape, taste, and texture. I prefer the overnight to 1 hour.
