Sesame Shortbread Cookies are a Surprising Combo
Add a twist to your cookie game with our Sesame Shortbread Cookies. With a buttery texture and a nutty sesame flavor, these cookies are a must-try for all cookie lovers!
Shortbread cookies are one of those holiday traditions when I was growing up. Mom always made sure we had shortbread cookies to nibble on. Always the red and black tin of Walker’s Scottish shortbread fingers. So butter, slightly sweet, and oh so delicious.
I always thought that shortbread wasn’t easy to make. It was temperamental, required lots of time, and just too difficult for me to try. Little did I know. They’re not really any of those things. Yes, it takes a little time because I like to chill the dough between making it and cutting it out to bake. But making the dough is easy with a food processor. Like, super easy.
What are shortbread cookies?
Shortbread cookies are a classic treat that originated in Scotland. They are known for their buttery, crumbly texture. These cookies typically consist of just a few simple ingredients like butter, sugar, and flour. You can take the basic base recipe and easily customize it with various flavors and add-ins. The these Sesame Shortbread Cookies, the addition of tahini introduces a unique and nutty taste that pairs perfectly with the traditional shortbread base.
What is tahini?
Tahini is made from ground sesame seeds. It’s commonly used in Middle Eastern cuisine in recipes like hummus and baba ghanoush. Tahini has a creamy texture and a slightly bitter, nutty flavor that adds depth to both sweet and savory recipes.
Decorating your cookies with brown vs black sesame seeds
While both brown and black sesame seeds come from the same plant, they offer slightly different flavors that can make a subtle but noticeable difference. Brown sesame seeds have a milder, nuttier taste. Black sesame seeds have a more robust. Both sesame seeds make a fun and tasty garnish for your sesame shortbread cookies. You can roll the log in the seeds before slicing and baking or you can sprinkle them on top if you cut out your shortbread cookies.
The Buttery Base of Shortbread
The key to achieving the perfect shortbread lies in the quality of the butter used. I like to splurge for a high-quality unsalted butter that is fresh and creamy to enhance the overall taste of the cookies. I steer towards a Irish butter that I can easily find at my grocery store. Since this essential ingredient serves as the foundation of the cookie, then it’s perfectly acceptable to splurge on the butter.
Ingredients for these cookies
There are very few ingredients in these shortbread cookies splurging on quality ingredients will make them completely irresistible.
- Butter
- Sugar
- Brown sugar
- Tahini
- Flour
- Salt
- Sesame seeds
Instructions for these cookies
The dough for these cookies is easy to make in the food processor. That’s why I try to make shortbread cookies at least once a year. Because they’re easy to whip up and customize.
Preheat the oven to 325 F so it’s ready when you’re ready to bake. If you’re going to chill the dough, then start the oven 30 minutes before taking the dough out of the fridge to bake.
Put the flour, butter, and sugars in the bowl of a food processor and pulse until a coarse meal forms. Add the tahini and process until the dough starts to form a ball. Remove the dough to a worksurface dusted with flour. Lightly knead to bring the dough together before rolling out into a log. Roll the log in the sesame seeds and then wrap tightly in plastic wrap. Refrigerate the dough for at least an hour.
When you’re ready to bake, remove the plastic wrap and slice the cookies into 1/4 inch rounds. You can use a knife, but I like to use some dental floss. Slide it under the log of dough and then pull the two ends together to slice the dough. When I slice dough sometimes it mashes making it not round. With the dental floss I can slice the cookies and keep them round.
Tips for perfect shortbread cookies
First, make sure to use high-quality ingredients. Since there’s so few ingredients in this recipe, if you use mediocre ingredients the cookies will not turn out well or taste as delicious. Be sure to use unsalted butter. If you use salted butter, then omit the salt. I always dice my cold butter before putting it in the food processor. It makes it easier to process into a coarse meal.
Chilling the dough for about 30 minutes to an hour before rolling it out can help the cookies maintain their shape during baking. It will also keep the layers buttery and light like a pie crust. Also, keep a close eye on the cookies while they bake. They should be a light golden brown around the edges and slightly firm to the tough in the middle. Finally, make sure to remove the cookies to a wire rack to cool completely. If you cool them in the pan they will overcook and possibly be dry.
Decorating your shortbread cookies
Personally, I just like the sesame seeds around the edges of these shortbread cookies. If you slice them thinner, you can make them sandwich cookies with maybe a miso chocolate ganache or a matcha scented white chocolate filling. Some people drizzle them with chocolate and then sprinkle with sesame seeds.
You could make a glaze with honey and powdered sugar to top these cookies. Some simply sprinkle them with powdered sugar for added sweetness. Finally, you can dip your cookies in a variety of chocolate. I like the idea of white chocolate with black sesame seeds or decorate them with mini holly leaves and berries for a festive shortbread cookie.
What do sesame shortbread cookies taste like?
These shortbread cookies are nutty and not your typical sweet shortbread cookie. The tahini doesn’t have sugar in it like peanut butter does. So they’re on the border of sweet and savory cookies. They’re nutty from the roasted sesame seeds in the tahini. And crumbly from the buttery texture typical of shortbread cookies.
If you decorate with sweeter ingredients like chocolate it will change the flavor and experience of these cookies. Going with some Asian influenced ingredients like matcha leans more towards a savory cookie flavor. Either way you decorate or serve them up, these sesame shortbread cookies are delicate, buttery, and perfectly nutty. Perfect for holiday cookie swaps.
Sesame Shortbread Cookies
Indulge in a unique and delicious treat with homemade Sesame Shortbread Cookies. Made with tahini and a perfect blend of sweetness, these cookies are sure to satisfy your cravings.
Ingredients
- 1 cup butter
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 3/4 cup tahini
- 1 teaspoon salt
- 3 cups flour
Instructions
- Preheat the oven to 325 F so it’s ready when you’re ready to bake. If you’re going to chill the dough, then start the oven 30 minutes before taking the dough out of the fridge to bake.
- Put the flour, butter, and sugars in the bowl of a food processor and pulse until a coarse meal forms. Add the tahini and process until the dough starts to form a ball.
- Remove the dough to a worksurface dusted with flour. Lightly knead to bring the dough together before rolling out into a log. Tightly in plastic wrap and refrigerate the dough for at least an hour.
- When you’re ready to bake, remove the plastic wrap and slice the cookies into 1/4 inch rounds and place on a baking sheet covered in parchment or a silpant mat. You can use a knife, but I like to use some dental floss. Slide it under the log of dough and then pull the two ends together to slice the dough. When I slice dough with a knife sometimes it mashes the dough making it not round. With the dental floss I can slice the cookies and keep them round.
- Bake the sesame shortbread cookies at 325 F for 11 to 13 minutes or until the bottom is lightly browned. Cool the cookies in the pan for 5 minutes and then move them to a wire rack to cool completely.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 184Total Fat 12gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 6gCholesterol 20mgSodium 152mgCarbohydrates 17gFiber 1gSugar 4gProtein 3g
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What a great idea! I’m a big tahini fan (I’ll even grind my own sometimes) and love that these are a little less sweet!
Yes! I am not a huge super sweet cookie fan. I love a good shortbread with little sugar, salt, and some vanilla. Or gingerbread with extra ginger!
I love sesame and having them in cookies is a great idea. Awesome cookies!
Thank you!
I love trying new shortbread recipes. It’s my all time favorite cookie!
It’s top of my list, too. So versatile and so delicious.
What a great twist and way to use sesame seeds in a cookie!!
Most definitely! I buy tahini for one recipe and have half a jar. This a great way to use up leftover tahini.
Wicked smart to use the food processor! Getting that nutty flavor without nuts is perfect for my guys too!
Yes! I am trying to make recipes for those with nut allergies, too!
Love this sesame spin on traditional shortbread. Can’t wait to try it!
They have been my fave cookie this season.