Turkish Tahini Cookies

Name: Turkish Tahini Cookies
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 200 g butter; 100 g tahini; 80 g powdered sugar; 300 g all-purpose flour; 1 tsp baking powder; 1 tsp vanilla extract; 1 pinch salt; 1 piece egg yolk; 3 tbsp sesame seeds

Tahinli Kurabiye

These buttery Turkish tahini cookies have a rich, nutty sesame flavor with a tender, crumbly texture that melts in your mouth. They're golden brown on the outside with a soft interior and often topped with sesame seeds for extra crunch. Perfect for tea time or as a lighter alternative to heavy desserts.

Recipe Details

Prep 20 min

Cook 18 min

Servings 4

Difficulty Easy

Nutrition per Serving

485 Calories

9g Protein

32g Fat

44g Carbs

3g Fiber

Tahinli kurabiye holds a special place in Turkish cookie traditions, combining the beloved sesame paste tahini with classic butter cookie techniques. These cookies originated in Ottoman palace kitchens where sesame was prized for its rich flavor and nutritional value. The magic of these cookies lies in their unique texture - the tahini creates an incredibly tender crumb while adding a deep, toasted sesame flavor that's both familiar and exotic. As they bake, your kitchen fills with the warm aroma of toasted sesame and butter. The cookies develop a beautiful golden color and a slightly crispy exterior that gives way to a soft, almost shortbread-like interior. What makes these cookies truly special is their versatility - they're not too sweet, making them perfect for afternoon tea or morning coffee. The nutty tahini flavor pairs beautifully with Turkish tea, creating a harmonious balance that's both comforting and sophisticated. Each bite delivers a satisfying richness without being overwhelming. Served traditionally during special occasions and holidays, these cookies also make wonderful everyday treats. They keep well for several days, actually improving in flavor as the tahini continues to meld with the other ingredients, creating an even more cohesive and delicious cookie experience.

Ingredients

200 g butter
100 g tahini
80 g powdered sugar
300 g all-purpose flour
1 tsp baking powder
1 tsp vanilla extract
1 pinch salt
1 piece egg yolk
3 tbsp sesame seeds

Instructions

Prepare butter mixture

Soften butter at room temperature for 30-45 minutes until easily pressed with a finger. Beat butter with electric mixer on medium speed for 2-3 minutes until light and fluffy with no lumps visible. Do not let butter become too warm or cookies will spread.
Add tahini and sugar

Add tahini and powdered sugar to the beaten butter. Mix on medium speed for 3-4 minutes until completely combined and mixture is pale and creamy. Scrape bowl sides to ensure even mixing. Do not overmix as this can make cookies tough.
Incorporate dry ingredients

Sift together flour, baking powder, and salt in a separate bowl. Add vanilla extract to butter mixture. Gradually add dry ingredients on low speed for 1-2 minutes until just combined and dough holds together. Do not mix until smooth or cookies will be dense.
Shape cookie dough

Take walnut-sized portions of dough and roll into balls using your palms for 10-15 seconds each. Place balls on parchment-lined baking sheets with 2 inches spacing. Gently flatten each ball to 1cm thickness with your fingertips. Do not press too hard or cookies will be flat.
Add egg wash

Beat egg yolk with 1 tbsp water to create a smooth wash. Brush each cookie lightly with egg wash using a pastry brush for 1-2 minutes total. Immediately sprinkle sesame seeds on top while wash is wet. Do not let egg wash pool on cookies.
Bake cookies

Preheat oven to 170°C. Bake cookies for 15-18 minutes until edges are golden brown and centers appear set but still soft. Remove when lightly golden as they continue cooking on hot pan. Do not overbake or cookies will become hard and dry.

Tips

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Cooking Tips

Mix tahini well before using as oil separation is natural - stir until completely smooth for best cookie texture and even flavor distribution throughout the dough.

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Alternatives

Replace half the all-purpose flour with almond flour for extra nuttiness and tender texture, though cookies will be more delicate to handle.

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Serving & Storage

Serve with Turkish tea or coffee for traditional pairing. Store in airtight container for up to 1 week at room temperature, separating layers with parchment paper.