makes about 28
recipe slightly adapted from Bon Appetit Magazine
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 3/4 cup sugar
- 3 Tablespoons honey
- 3/4 cup tahini
- 1/3 cup toasted sesame seeds
Place racks in upper and lower thirds of the oven and heat to 350F.
Whisk flour, baking powder, and salt in a medium bowl. Using an electric mixer on medium speed, beat butter, sugar, and honey in a large bowl until light and fluffy, about 3 minutes. Beat in tahini, then add dry ingredients in 2 batches, beating after each addition until fully combined. The dough will be slightly sticky.
Place sesame seeds in a small bowl. Scoop out heaping tablespoons of dough (about 1 oz.) and roll into balls. Dip cookie balls in sesame seeds, pressing to adhere and place, on 2 parchment-lined baking sheets, spacing about 2″ apart. Bake cookies, rotating baking sheets halfway through, until golden brown 13-15 minutes. Let cool on baking sheets (cookies will firm as they cool).