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Tahini lemon cookies with sesame are soft, chewy cookies made with tahini instead of butter, rolled in sesame seeds before baking so the outside turns crisp and nutty.
The tahini gives them a rich, slightly savory base, and the lemon zest keeps them from tasting heavy. I add lemon juice too, just enough to wake up the flavor without making the dough wet.
I roll each ball in sesame seeds, the same coating used on these crispy baked feta rolls with honey and sesame, before flattening them, so every bite has that light crunch on the outside and a soft center underneath. Chilling the dough for 30 minutes matters here. Skip it and the cookies spread thin and burn at the edges before the centers set.
This is a good recipe when you want something a little different from a plain sugar cookie. They keep well for days and taste even better with coffee or tea the next morning.
Why You’ll Love This Recipe
- Tahini replaces butter for a nutty, dairy-free dough
- Lemon zest keeps the flavor bright, not heavy
- Sesame coating adds crunch without extra steps
- Dough chills fast, so cookies are ready same day
Ingredient Notes
- Tahini: Use a well-stirred, runny tahini. If yours has separated in the jar, mix it back together before measuring or the dough turns grainy.
- Lemon zest and juice: Zest one large lemon before juicing it. The zest carries most of the lemon flavor, so don’t skip it even if you’re short on juice.
- Sesame seeds: Plain white sesame seeds work well, but a mix of white and black gives a nicer look on the crust.
- All-purpose flour: A 1:1 gluten-free flour blend can replace the all-purpose flour, though the cookies will be slightly more crumbly.
- Brown sugar: Light or dark brown sugar both work. Dark brown sugar adds a slightly deeper, more caramel-like flavor.
Chewy Tahini Lemon Cookies with Toasted Sesame
Ingredients
Method
- Heat the oven to 175 C / 350 F. Line two sheet pans (33 x 46 cm / 13 x 18 inch) with parchment paper.
- In a large bowl, whisk the tahini, granulated sugar, and brown sugar together until smooth, about 1 minute.
- Add the egg, lemon zest, lemon juice, and vanilla. Whisk until fully combined and slightly lighter in color.
- In a separate bowl, mix the flour, baking soda, baking powder, and salt.
- Fold the dry ingredients into the tahini mixture until a soft dough forms. It will feel slightly sticky, that's normal.
- Cover the bowl and chill the dough for 30 minutes, until firm enough to roll. Skipping this step makes the cookies spread too thin in the oven.
- Scoop the dough into 25 g portions, about 1.5 tbsp each, and roll into balls.
- Roll each ball in sesame seeds, pressing gently so the seeds stick all over the surface.
- Place the balls 5 cm apart on the prepared sheet pans, then flatten each one slightly with your palm to about 1 cm thick.
- Bake one sheet at a time for 11 to 13 minutes, until the edges turn golden and the centers still look a little soft.
- Cool the cookies on the pan for 5 minutes, then move them to a wire rack to cool completely.
Notes
- Chill dough for a full 30 minutes before shaping.
- Roll balls in sesame seeds right after shaping, while the dough is still tacky.
- Bake one sheet at a time for even browning.
- Cookies firm up as they cool, so don't overbake for a soft center.
Tips for Success
- Use well-stirred tahini, the same kind that goes into this smoky roasted carrot hummus, so the dough comes together smooth instead of grainy.
- Chill the dough for the full 30 minutes so the cookies hold their shape in the oven.
- Press sesame seeds firmly onto each ball so they don’t fall off during baking.
- Flatten the balls before baking since the dough spreads only a little on its own.
- Pull the cookies out when the centers still look slightly soft. They firm up as they cool on the pan.
Variations
- Swap half the sesame seeds for black sesame seeds for a striking two-tone crust on each cookie.
- Add 1/2 tsp ground cardamom to the dough for a warm note that pairs well with the lemon.
- Dip cooled cookies halfway in melted dark chocolate and let it set for a richer finish.
Storage and Reheating
Store cooled cookies in an airtight container at room temperature for 4 to 5 days. Keep a piece of parchment between layers so the sesame coating doesn’t stick to the cookie above it.
To freeze, place baked and cooled cookies in a freezer bag with parchment between layers and freeze for up to 2 months. Thaw at room temperature for about 20 minutes before eating.
If you want them warm, place cookies in a 150 C / 300 F oven for 4 to 5 minutes. This isn’t necessary, they taste good at room temperature too, but it does bring back a bit of crispness at the edges.
Serving Suggestions
Tahini lemon cookies with sesame go well with black tea or a plain cup of coffee, since the bitterness balances the sweetness of the dough.
I like to set them out with a bowl of fresh dates and some plain yogurt or labneh on the side. It turns them into a small dessert plate instead of just a cookie.
They also hold up well on a cookie platter next to shortbread or almond cookies, since the sesame crust gives them a different texture than most of the others on the plate.
FAQ
Why did my tahini lemon cookies spread too thin and burn at the edges?
This usually means the dough wasn’t chilled long enough before baking. Tahini dough is soft, and skipping the 30 minute chill lets the cookies spread fast and cook unevenly. Chill the dough fully, and if your kitchen is warm, add an extra 10 minutes in the fridge before scooping.
Can I use almond butter instead of tahini in these cookies?
Yes, almond butter works as a swap, though the flavor turns sweeter and less savory than tahini gives. Use the same amount by weight and check the dough consistency, since almond butter is often thicker than tahini and may need a splash of extra lemon juice.
Can I freeze the dough for tahini lemon sesame cookies before baking?
Yes, roll the dough into balls, coat them in sesame seeds, and freeze on a tray until solid. Transfer to a freezer bag and bake straight from frozen, adding 2 to 3 extra minutes to the bake time. This is handy for baking just a few cookies at a time.
What goes well with tahini lemon cookies with sesame?
Black tea, plain coffee, a bowl of fresh dates, or a slice of lemon rosemary olive oil cake all work well alongside these cookies. The bitterness in tea or coffee balances the sweetness of the dough, and dates add a soft, sticky contrast to the crisp sesame crust.
Are tahini lemon sesame cookies gluten free?
Not as written, since the recipe uses all-purpose flour. You can swap in a 1:1 gluten-free flour blend to make them gluten free, though the texture turns slightly more crumbly than the original version.
How do I know when the sesame cookies are done baking?
Look for edges that turn light golden while the centers still look a little soft and underbaked. Pull them out at that point, since they firm up on the hot pan as they cool for the first 5 minutes.