Print

tahini molasses cookies

Ingredients

12 ounces flour (about 2 1/2 cups)
1 teaspoon baking soda
2 sticks butter (16 tablespoons)
1/2 teaspoon salt
1 1/4 cups dark brown sugar
1 egg
1/4 cup molasses
1/2 cup tahini
optional: coarse sugar for sprinkling

Instructions

  1. Preheat the oven to 350° F [180°C] (convection). *
  2. Sift together the flour and baking soda, and set aside.
  3. Cream together the butter, salt, and brown sugar, until everything becomes a bit fluffy (about 1 minute). **
  4. Add the egg and mix it into the butter and sugar until it’s completely incorporated. Add the molasses and tahini, and mix together until everything is incorporated. Scrape down the sides and the bottom of the bowl, and mix together for another 15 seconds.
  5. Add the flour mixture to the wet ingredients, and carefully combine just until everything comes together, avoiding over-mixing.
  6. Use 2 spoons or a cookie scoop to drop heaping tablespoons of the cookie dough onto parchment-lined sheet pans. The cookies will spread, so leave a couple inches between them.
  7. Use your fingertips to slightly flatten each cookie ball, and then sprinkle with coarse sugar (if using).***
  8. Bake for about 13 to 14 minutes. At first, they’ll spread out and puff up, but then they’ll collapse, and you can tell they’re done once they’ve totally flattened out and started to turn a tiny bit darker brown. They’ll still be a little soft right out of the oven, so simply slide the parchment off of the sheet pan and let them cool in place. If you find that they’re undercooked once they’ve cooled, simply slide the parchment back onto the sheet pan and give them another minute or two in the oven. Repeat with the remaining cookie dough.

Notes

* If you’re not using a convection oven, you may need to slightly increase the temperature and/or cook them just a minute or two longer, and rotate the sheet pans halfway through baking.

** You can do this by hand, with a handheld mixer, or using the paddle attachment of your stand mixer.

*** I like to sprinkle sugar over the center of each cookie, instead of sprinkling it evenly (as pictured here), but you can do whatever you think looks best, or leave the sprinkling of sugar out altogether.