Thick and flaky goodness right here. These cookies are so quick, easy-to-make, and tasty! Thumb print the tops of these dough balls and add your choice of filling.


3 cups (420 grams) all purpose flour, sifted

1 tbsp baking powder

1 cup brown sugar

1 cup tahini

1 cup softened butter

Jam of choice for filling

Stand mixer

Measuring cups and spoons

Cookie sheets

Platter for serving


PREHEAT oven to 350℉ ​

MIX all ingredients in an electric stand mixer.

ROLL into 1-2 inch balls​ and place on a cookie sheet 2 inches apart.

THUMBPRINT the tops of the dough balls​

BAKE for 15-20 minutes until golden​

COOL cookies and add jam in the thumb-printed holes.


LEFTOVERS: When the cookies are completely cool, they can be stored in an airtight container or frozen.

FREEZER: You can freeze them for up to 3 month wrapped in a freezer-safe bag or container. To re-heat, bake in a 350℉ oven for 5 minutes or until warmed through.

OVER ACHIEVERS: You can make the dough ahead of time, wrap tightly in plastic wrap, and freeze. When ready to bake, allow the dough to thaw in the fridge until ready to form and bake the cookies.

SWAPS: Instead of jam, use chocolate spread, date syrup, or whipped cream.



© 2020 by Emma Gabay