Recipes Desserts Cookies Butter Cookie Recipes Tahini Butter Cookies Be the first to rate & review! 1 Photo These tahini butter cookies melt in your mouth, with nutty, savory notes from tahini. By Kathryn Hendrix, RDN, LD Kathryn Hendrix, RDN, LD Kathryn Hendrix is a Registered Dietitian and Culinary School Graduate. She specializes in Whole Food Plant Based, Vegan, Gluten Free, and Nutrition. She has over 10 years culinary experience and has been cooking vegan her whole life. Allrecipes' editorial guidelines Published on March 10, 2025 Tested by Juliana Hale Tested by Juliana Hale Juliana Hale is a culinary specialist with over 20 years of experience in recipe testing and development. She works closely with Allrecipes, Better Homes & Gardens, Forks Over Knives, Midwest Living, and Traditional Home both in the test kitchens and with her stories. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 15 mins Chill Time: 2 hrs Stand Time: 5 mins Total Time: 2 hrs 40 mins Servings: 28 Yield: 28 cookies Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 28 servings 3/4 cup butter, softened 1 cup tahini (sesame seed paste) 3/4 cup packed brown sugar 1 tablespoon vanilla extract 1 teaspoon baking powder 1/2 teaspoon salt 2 cups all-purpose flour 1/4 cup sesame seeds (optional) Directions Mix butter and tahini in a large bowl with an electric mixer at medium speed until combined, about 30 seconds. Add brown sugar, vanilla, baking powder, and salt. Mix at medium speed, scraping sides of bowl as needed, 1 minute. Stir in flour until combined. Chill, covered, at least 2 hours or up to 12 hours. Preheat the oven to 350 degrees F (180 degrees C). Line 2 (10x15-inch) baking sheets with parchment paper. Place sesame seeds in a small bowl. Roll dough into 1 1/4-inch balls. Dip tops of balls in sesame seeds to lightly coat; arrange 1 1/2 inches apart on prepared baking sheets. Bake in the preheated oven until bottoms are light brown, about 12 minutes. Let cool on cookie sheets 2 minutes. Transfer cookies to wire racks; let cool completely. Store cookies in an airtight container at room temperature up to 5 days. I Made It Print Nutrition Facts (per serving) 147 Calories 10g Fat 14g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 28 Calories 147 % Daily Value * Total Fat 10g 12% Saturated Fat 4g 19% Cholesterol 13mg 4% Sodium 99mg 4% Total Carbohydrate 14g 5% Dietary Fiber 1g 2% Total Sugars 5g Protein 2g 5% Vitamin C 0mg 0% Calcium 29mg 2% Iron 1mg 5% Potassium 58mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.