Tahini Shortbread Cookies are buttery and crisp, yet tender and borderline flakey. Perfectly simple, tahini adds a subtle nutty flavor while the butter and sugar give these cookies great texture. Great with hot coffee, wonderful with tea.

Tahini Shortbread Cookies

I am absolutely in love with tahini. In salad dressings, hummus and now in my cookies. I know what you’re about to ask, and no these are not savory cookies. There is plenty of butter, sugar and vanilla to sweetened these crisp and buttery cookies.

When I first told my girls that I made cookies, their faces lit up but immediately fell when I told them that I made tahini shortbread cookies. Their minds couldn’t comprehend tahini in cookies. BUT once I explained and after they took their first bite of one, they totally got it. The tahini is subtle and perfect. The cookies are crisp yet melt-in-your-mouth buttery and not overly sweet whatsoever.

Great with coffee, tea or wine [don’t ask].

ingredients for Tahini Shortbread Cookies

To Make These Tahini Shortbread Cookies You Will Need:

  • softened unsalted butter
  • tahini [aka ground sesame paste]
  • granulated sugar
  • kosher salt
  • pure vanilla extract
  • heavy cream

Add butter and tahini into the bowl of your stand mixer

First things first! In the bowl of your stand mixer, fitted with the paddle attachment, add in 2 sticks [1 cup or 1/2 pound] softened unsalted butter and 1/2 cup of tahini.

add butter and tahini to the bowl of your stand mixer

Mix on medium speed until light and creamy.

add in sugar

Next beat in 1 cup of sugar and 3/4 teaspoon of kosher salt.

add in vanilla.

1 teaspoon vanilla until combined. Then, using a rubber spatula, scrape down the sides and bottom of the bowl.

add in dry ingredients

Next, alternate adding 1 cup of flour, mixing until just combined with one tablespoon of heavy cream. Repeat, alternating each ingredient, until all the flour and heavy cream is incorporated.

dump out cookie dough onto parchment

Next, tip the dough out onto a clean surface.

divide dough in half.

Form into a rectangles and divide the dough in half.

form each into logs and wrap in parchment and chill

Next, form the dough into two [2×6] logs and wrap tightly in plastic wrap or parchment paper. Refrigerate for at least 45 minutes to 1 hour.

sliced cookie dough

Preheat your oven to 350℉ (or 180℃).

Then unwrap one of the logs, and cut into twelve [1/2-inch] thick slices.

cookie dough on rimmed baking sheet

Next, place the cookie dough slices onto your rimmed metal baking sheet, lined with a silicone mat, and then bake on the middle rack of your preheated 350° oven for 18 to 20 minutes. Then rotate the pan halfway to ensure even baking. The cookies are done when the top edges are slightly golden.

just baked Tahini Shortbread Cookies

Allow the tahini shortbread cookies cool for 3 to 5 minutes on the pan before transferring them to a wire rack to cool completely.

Such a simple and delicious cookie. And because of that tahini, there’s no doubt that they will melt in your mouth.

Tahini Shortbread Cookies

Enjoy! And if you give this Tahini Shortbread Cookies recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Tahini Shortbread Cookies

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Yield: 24 cookies

Tahini Shortbread Cookies

These tahini shortbread cookies are buttery and crisp, yet tender and delicious. Perfectly simple, tahini adds a subtle nutty flavor. Great with hot coffee, wonderful with tea.


  • 1 cup unsalted butter, softened
  • 1/2 cup tahini
  • 1 cup granulated sugar
  • 3/4 teaspoon kosher salt
  • 1 teaspoon pure vanilla extract
  • 3 cups unbleached all-purpose flour
  • 3 tablespoon heavy cream


  • In the bowl of your stand mixer, fitted with the paddle attachment, mix together the butter and tahini until light and creamy.
  • Next add in the sugar, salt and vanilla, blending until smooth. Scrape down the sides and bottom of the mixing bowl.
  • Alternate adding in 1 cup of flour, mix until just combined before adding in 1 tablespoon of heavy cream, then repeat until all of the flour and cream are incorporated.
  • Tip the tahini shortbread cookie dough onto a clean surface, form a rectangle and divide in half.
  • Form each half of dough into roughly a 2x6 log, wrap and refrigerate for 45 to 60 minutes.
  • Preheat your oven to 350℉ (or 180℃).
  • Line a metal, rimmed baking sheet with parchment paper or a silicon baking mat.
  • Remove the first cookie dough log from the fridge. Slice cookies 1/2-inch thick (12 cookies) and bake 1-inch apart for 18 to 20 minutes or until the tops of your shortbread are slightly golden.
  • Leave cookies on the cookie sheet for 2 to 3 minutes before transferring to a wire rack to cool.
  • Repeat with second log of cookie dough.
  • Once cool, store in an air-tight container for up to 1 week.
Serving: 1cookie, Calories: 126kcal, Carbohydrates: 21g, Protein: 3g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 3mg, Sodium: 76mg, Potassium: 42mg, Fiber: 1g, Sugar: 8g, Vitamin A: 33IU, Vitamin C: 1mg, Calcium: 11mg, Iron: 1mg