I’m a sucker for both sesame seeds and tahini, they’re just too delicious to pass up. I thought that a swirl of tahini caramel could be a phenomenal addition to a sugar cookie, and I was not mistaken! These sugar cookies are delightfully crisp around the edges, chewy in the center, and have a delicious double punch of subtle sesame flavor from the sesame seeds and the tahini. They’re delicious with a cup of tea or for dessert!
Special Equipment
- Stand or hand mixer
- Rolling pin
- Plastic wrap
This recipe can be done by hand, but a mixer is helpful in creaming the butter and sugar together, and I recommend using one.
The rolling pin and plastic wrap are both important for adding the swirl effect to the cookies.
Recipe Tips and Notes
Prep your ingredients: mix together the brown sugar, tahini, and butter for the tahini caramel, grind the fresh cardamom (if using), and measure out the dry ingredients and whisk to combine.
Cream together your butter and sugar, then add the egg and vanilla and beat again until smooth, then beat in the dry ingredients.
Now for the hard part. Prepare your work area by placing a large piece of plastic wrap on the countertop. Turn your dough out onto one half of the plastic wrap, then fold the plastic wrap over on top of it.
Peel back the top layer of plastic wrap and spread 1/3 of the tahini caramel on one half of the dough. Fold the other half over using the plastic wrap to aid folding. Roll out again and repeat twice more with the rest of the tahini caramel.
Once you have swirled in all of the tahini caramel, use the plastic wrap to roll the dough into a log shape. Even the shape out as much as possible to ensure that your cookies are evenly sized.
To coat the outside of the roll in sesame seeds, unroll the plastic wrap and sprinkle sesame seeds onto it, then roll the plastic wrap back over the dough. Repeat until all areas of the dough are covered.
Roll dough tightly in the plastic wrap and chill for at least one hour and up to several days. Slice into 1cm thick rounds and bake at 350oF for 11-13 minutes. Allow to cool and then enjoy!
Gluten Free Sesame Tahini Swirl Cookies
These sugar cookies are delightfully crisp around the edges, chewy in the center, and have a delicious double punch of subtle sesame flavor from the sesame seeds and the tahini. They're delicious with a cup of tea or for dessert!
Ingredients
Instructions
Prep your ingredients
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To prepare the tahini caramel swirl, cream together the tahini and brown sugar with 1 tbsp butter. Set aside.
Measure out the dry ingredients in a medium bowl, whisk to combine, and set aside.
Make the cookie dough
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In the bowl of a stand mixer (if using) or a medium bowl, beat together butter and sugar until combined. Add egg and vanilla and continue to beat until fully incorporated.
Add the dry ingredients and mix on low speed until fully combined.
Make the tahini swirl
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Cover the work area in a large piece of plastic wrap. Turn the dough out onto it and fold the plastic wrap over the dough. Roll out the dough into a rectangle, using the rolling pin on top of the plastic wrap.
Peel back the plastic wrap and spread 1/3 of the tahini caramel on one half of the rectangle (see reference photos). Fold the opposite side of the rectangle over until the tahini caramel is fully covered. Cover with plastic wrap again and roll out into a rectangle again. Repeat the procedure again, leaving 1/3 of the tahini caramel.
To form the log, even out the rectangle and roll out to roughly 6" x 10." Spread the remainder of the tahini caramel over the whole rectangle. Starting with the long edge and using the plastic wrap to assist you, roll up the cookie dough as tightly as possible.
If desired, roll the log in sesame seeds (see pictures).
Refrigerate the roll for at least 1 hour and for up to several days before slicing and baking.
Bake
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When ready to bake, preheat the oven to 350oF.
Line a baking sheet with parchment paper or a silicone liner. Slice the roll into 1 cm rounds (only do as many as you will bake now) and arrange on the baking sheet with at least 1 1/2 inches between them.
Bake for 11-13 minutes. Remove from the oven and allow to solidify and cool before removing from the pan. Enjoy!