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Pistachio tahini cookies are soft, chewy cookies made with tahini paste instead of half the butter, plus chopped pistachios folded through the dough. Tahini, the same sesame paste that flavors warm baked feta with honey and sesame, gives them a slight nutty, savory edge that plain sugar cookies don’t have, and the pistachios add crunch in every bite.
I first made these to use up a jar of tahini that had been sitting in my fridge for weeks. Now I make a batch every couple of weeks, because they come together fast and taste like something from a bakery, not unlike my soft orange olive oil cake.
The dough is soft, almost like a thick batter, so it needs a short chill before baking. Skip that step and the cookies spread thin and merge into one big cookie on the pan. Thirty minutes in the fridge is enough.
Roll each ball in sugar before baking. It gives the tops a light crackle and a bit of sparkle once they come out of the oven.
Why You’ll Love This Recipe
- Ready in about an hour, mostly hands-off chill time
- Chewy centers with a crisp, crackled sugar top
- Only one bowl and a whisk needed
- Tahini adds a nutty note plain sugar cookies don’t have
Ingredient Notes
- tahini: Stir it well before measuring. Tahini separates in the jar, and if you scoop from the top the dough turns out oily and thin.
- pistachios: Use raw shelled pistachios, not roasted and salted, so you control the salt in the dough. Chopped walnuts or pecans work in a pinch, though the flavor won’t be as distinct.
- all-purpose flour: Spoon the flour into the measuring cup and level it off. Packing it in makes the dough dry and the cookies more cakey than chewy.
- light brown sugar: Dark brown sugar works too and gives a slightly deeper, more molasses-like flavor.
Soft Baked Pistachio Tahini Cookies with Flaky Salt
Ingredients
Method
- Heat the oven to 175 C / 350 F. Line a 33 x 46 cm / 13 x 18 inch sheet pan with parchment paper.
- In a large bowl, whisk the tahini, butter, brown sugar, and 50 g granulated sugar together until smooth and creamy, about 1 to 2 minutes.
- Add the egg and vanilla extract. Whisk again until the mixture looks glossy and slightly lighter in color.
- In a separate bowl, stir together the flour, baking soda, baking powder, and salt.
- Fold the dry ingredients into the wet mixture until just combined, then fold in the chopped pistachios. The dough will be soft, almost like a thick batter.
- Cover the bowl and chill the dough for 30 minutes. This step matters, skip it and the cookies spread thin and run together on the pan.
- Scoop the dough into 34 g balls, about 2 tablespoons each. Roll each ball in the extra granulated sugar until fully coated.
- Place the balls on the sheet pan, spaced 5 cm / 2 inches apart. You'll need two batches to bake all 20 cookies without crowding the pan.
- Flatten each ball slightly with the bottom of a glass. Press a few extra chopped pistachios on top and add a small pinch of flaky salt if using.
- Bake for 11 to 13 minutes, until the edges are set and lightly golden but the centers still look soft. Cool on the pan for 5 minutes.
- Move the cookies to a wire rack to cool completely before stacking or storing.
Notes
- Use a room temperature egg so the dough comes together smoothly.
- Stir the tahini well before measuring, separated oil changes the texture.
- Don't skip the sugar coating, it's what gives the crackled top.
- Space dough balls 5 cm apart, they spread as they bake.
Tips for Success
- Chill the dough for a full 30 minutes so the cookies hold their shape instead of spreading thin in the oven.
- Use well-stirred tahini, not the separated oil that sits on top of an unopened jar.
- Roll the dough balls firmly in sugar so the coating sticks and gives the tops that crackled look.
- Pull the cookies out when the centers still look soft. They firm up as they cool on the pan.
- Chop the pistachios by hand instead of using a food processor, so you keep some texture instead of pistachio dust.
Variations
- Swap half the pistachios for chopped pretzels if you want a salty crunch instead of a nutty one.
- Add 100 g dark chocolate chips to the dough for a sweeter, richer version of these cookies.
- Use almond butter instead of tahini for a milder, less savory cookie with the same chewy texture.
Storage and Reheating
Pistachio tahini cookies keep well in an airtight container at room temperature for 4 to 5 days. Keep them in a single layer or separate layers with parchment, so the sugar coating doesn’t stick together.
To freeze, freeze the raw dough balls on a sheet pan until solid, then move them to a freezer bag for up to 3 months. Bake straight from frozen, adding 2 to 3 extra minutes to the bake time.
If you want to warm baked cookies, put them in a 150 C / 300 F oven for 3 to 4 minutes. This brings back a bit of the crisp edge without drying out the center.
Serving Suggestions
I like these cookies with a cup of mint tea or a small espresso, since both cut through the tahini’s richness.
They also work well as an ice cream sandwich. Take two cooled cookies, add a scoop of vanilla ice cream between them, and press gently.
For a gift box, stack them with a bit of parchment between layers. They travel well and don’t crumble easily.
FAQ
Why did my pistachio tahini cookies spread flat in the oven?
This usually happens when the dough is too warm. Tahini and butter make the dough soft, and if you skip the chill, the cookies spread thin before the edges can set. Chill the dough for a full 30 minutes, and don’t put unbaked dough balls onto a warm sheet pan.
Can I use peanut butter instead of tahini in these cookies?
You can, though the flavor changes a lot. Peanut butter is sweeter and thicker than tahini, so the cookies taste more like classic peanut butter cookies and less nutty and savory. Use the same amount, 120 g, and expect a slightly denser texture.
Can I freeze pistachio tahini cookie dough?
Yes, the dough freezes well for up to 3 months. Roll it into balls, coat in sugar, freeze on a sheet pan until solid, then move the balls to a freezer bag. Bake straight from frozen, adding 2 to 3 extra minutes to the bake time.
What goes well with pistachio tahini cookies?
Mint tea or espresso work well, since both cut through the tahini’s richness. I also like serving these cookies with a scoop of vanilla ice cream between two of them for a quick ice cream sandwich. A glass of cold milk is an easy pairing too.
Are pistachio tahini cookies gluten free?
No, this recipe uses 190 g of all-purpose flour, so it isn’t gluten free as written. You can try a 1:1 gluten-free flour blend instead, though the cookies may spread a little more and feel slightly more crumbly once cooled.
What’s the difference between tahini cookies and regular sugar cookies?
Tahini cookies swap out part of the butter for tahini paste, which adds a nutty, slightly savory taste that plain sugar cookies don’t have. They also tend to bake up chewier in the center, since tahini keeps more moisture in the dough than butter alone.