A little twist on your favorite holiday cookie. Perfect for tahini lovers or those who can't have peanut butter (like me!).
- 2 cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ sticks (12 tablespoons) unsalted butter, softened
- ½ cup + 3 tablespoons sugar
- ¼ cup maple syrup
- ¾ cup well-stirred tahini
- 2 tablespoons sesame seeds
- ~30 chocolate kisses/candy
- Preheat oven to 350.
- In a small bowl, whisk together flour, baking powder and salt. In another small bowl combine 3 tablespoons sugar and sesame seeds. Set both aside.
- In a large bowl, beat together butter, ½ cup sugar and maple syrup until light and fluffy. This should take about 3-4 minutes using a stand or hand mixer. You can definitely do this by hand as well, but it will obviously take a little longer.
- Add tahini and beat for another minute.
- Slowly add dry ingredients and mix until just combined. Chill dough for 30 minutes.
- Using a small cookie scoop (about 2 tablespoons) scoop out dough, roll into balls and then roll in sugar/sesame seed mixture.
- Place dough on a parchment-lined baking sheet, about 1 inch apart (these don't spread too much).
- Bake for 10 minutes.
- Remove cookies for oven, and immediately (and quickly!) place a chocolate kiss in the center of each, pressing down lightly. Transfer baking sheet to freezer for 10 minutes.
- After 10 minutes, remove cookies from freezer and transfer to a wire rack to cool completely.
- Repeat with remaining dough and candy!
- Cookies will stay well for 3-5 days in an airtight container. You can leave them out on your counter or in the fridge.
Recipe inspired by Tahini Cookies from Bon Appetite.
I know it can sometimes be annoying (and a bummer) to listen to other people complain about their allergies, but did you ever think that it's very annoying to NOT be able to eat a peanut butter blossom this time of year?!
You gotta give us nut-allergy kids a break, okay?
And then make us tahini blossoms!
I originally was going to make these cookies with sunflower seed butter to see how that worked, but when I went to grab that jar from my pantry I saw my favorite tahini right next to it. And my mind immediately shifted gears.
I based these off some tahini sugar cookies I found from Bon Appetite (naturally), but honestly wasn't sure how they were going to turn out.
Addicting is how they turned out.
They bake up beautifully, and because they don't spread too much, the insides stay slightly dough-like. UGH SO GOOD. These are definitely, 100% becoming a new holiday tradition for me.
I hope you try these out, they're some of my most favorite cookies I've made all year. And tell me - what's your favorite holiday cookie?!