Crunchy sweet sesame cookies. Made with tahini and dusted with sugar for extra crunch. Dairy-Free
These little cookies remind me of those crunchy sesame snaps you sometimes find at the checkout counter at grocery stores – of course, not that I would know, I’ve never bought a package myself….. I’ve only heard about them. I swear. I’m not an impulse sweet eater. No not me. Like right now – I did not dig a chocolate bar out of the cupboard, a Halloween refugee, to eat with my coffee while I write this. I would never do that.
If you enjoy the flavour of sesame you will love these cookies. I do. If you are not fond of sesame – move along – these are not for you. I’ll post something later just for you.
This cookie dough was much drier than I had expected. You will find that it does not come together as easily as the directions imply that it might. I used my stand mixer for the wet ingredients but need to use my hands to push the dough together at the end.
Don’t skip the sugar step. It makes for a pretty and crunchy cookie. Recipe makes 3-3 1/2 dozen small cookies.
- 1 1/2 cups all-purpose flour
- 1 1/2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup packed brown sugar
- 1/3 cup tahini
- 2 tablespoons dark sesame oil
- 1 tablespoon corn syrup
- 2 teaspoons vanilla extract
- 1 large egg
- Cooking spray
- 2 tablespoons granulated sugar for rolling cookies
- Preheat oven to 375°.
- Combine flour, cornstarch, baking powder, baking soda, and salt, stirring with a whisk; set mixture aside.
- Place brown sugar, tahini, and oil in a large bowl; beat with a mixer at medium speed until well blended. Add syrup, vanilla, and egg; beat well. Gradually add flour mixture to sugar mixture, beating at low speed just until combined.
- Lightly coat hands with cooking spray. Shape dough into 36 balls (about 1 inch each). Place granulated sugar in a shallow bowl. Roll dough balls in granulated sugar; place 2 inches apart on baking sheets lined with parchment paper. Flatten balls slightly with the bottom of a glass. Bake at 375° for 10 minutes or until lightly browned. Cool on pans 2 minutes. Remove cookies from pans; cool completely on a wire rack.