starting the new year off right with these insanely delicious tahini stuffed sugar cookies!
These tahini stuffed sugar cookies show off a fun and easy technique that you can replicate in countless ways!
I’m so excited about the new year!
I took some time off during the holiday week and did some major planning/thinking about what I want this space to look like in the coming year. I made a list of “keywords” that I really want to define what you’ll find when you spend time on my little blog – which I SO appreciate! Here’s what I came up with:
- easy, delicious recipes (both sweet and savory)
- fast, fun snacks
- techniques and tutorials
- simple DIYs
- favorite finds
These are the things that – whether it’s the response to a survey, a comment on my blog or engagement on a reel – you seem to love the most. And, quite frankly, are also the things I love to share more than anything else.
So let’s jump in!
have you ever made a stuffed cookie?
As if a delicious cookie isn’t good enough, it gets even better when you take a bite and discover a completely unexpected filling. Take these Ritz-stuffed cookies, for example. Or these Milk Dud-stuffed chocolate chip beauties.
I thought it would be fun to experiment with a spread like tahini, and realized that this technique could be endlessly riffed on!
what’s in tahini stuffed sugar cookies?
While there’s a lot going on here – from the tahini sugar cookies, to the sweet-savory tahini filling, and the crunchy coating of sesame seeds – the recipe list is fairly basic:
- tahini
- confectioner’s sugar
- unsalted butter
- light brown sugar
- granulated sugar
- egg
- vanilla
- all purpose flour
- baking soda
- kosher salt
- sesame seeds
Aside from the tahini and sesame seeds, you probably have everything you need!
how do you make stuffed cookies?
Once you understand a few basic rules, you can make any cookie a “stuffed” cookie, using whatever you like!
start with a delicious cookie dough!
For this recipe I took a basic sugar cookie and added some tahini (kind of like a peanut butter cookie, but a bit more savory). Pretty much any drop cookie that you like will work – chocolate chip, oatmeal, snickerdoodle, gingersnap – the sky’s the limit!
pair your cookie with a complementary filling!
Obviously this will be a matter of personal preference, so pair up whatever flavors you like best! While the possibilities are endless, you’ll find that your filling options fall into one of two categories:
- sturdy – think marshmallows, caramels, candies (like peanut butter cups or peppermint patties), cookies or crackers.
- soft – these are typically spreads like Nutella, peanut butter, tahini, Biscoff and cream cheese.
prep your filling accordingly!
Sturdy fillings can be added right into your cookie dough. Softer fillings, however, will require just a bit of prep for the best results. The most important step is chilling. You’ll scoop the filling into small mounds onto a lined baking sheet, then freeze for at least an hour. This will ensure that the filling holds its shape during baking, and won’t ooze out of the cookies.
The other step will depend on the filling. For naturally sweet options like Nutella, no additional steps are needed beyond chilling. But for things like cream cheese and tahini I like to add some powdered sugar for a more sturdy scoop, and just a bit of sweetness.
super size it!
Stuffed cookies will typically be larger than their unstuffed counterparts. This is to accommodate that delicious filling. So while a typical cookie scoop is 1 – 1 1/2 tablespoons, double it for stuffed cookies.
chill, chill, chill!
Even if you’ve chilled your filling you will still need to chill the cookies once they’re stuffed. Placing them into the oven at room temperature will result in cookies that spread too much, allowing that precious filling to ooze out. So freeze for at least an hour, or even overnight.
By keeping to these basic rules you can easily create dozens of variations. And I love the idea of a simple, basic cookie that contains a delicious surprise inside.
Have fun and let me know what you dream up!
Tahini Stuffed Sugar Cookies
Ingredients
For the filling:
- 1 cup tahini
- 1/2 cup powdered sugar
For the cookies:
- 8 tablespoons unsalted butter, at room temperature
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/2 cup tahini
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup sesame seeds, for rolling
Instructions
Make the filling:
- Line a sheet pan with parchment paper.
- Stir the tahini and powdered sugar till combined. Add more sugar if needed, to make a "scoopable" filling.
- Use a cookie scoop to make 12 scoops of filling on the prepared pan, then freeze till firm.
Make the cookies:
- Line 2 sheet pans with parchment paper.
- Beat the butter and both sugars till light and fluffy. Add the tahini, egg and vanilla and beat again. Add the flour, baking soda and salt and beat once more. Use the cookie scoop to make 12 scoops (you'll use 2 scoopfuls for each) and drop onto one of the prepared pans. Roll into balls, then flatten into circles.
- Place a scoop of filling in the center of each circle, then bring the sides around to seal and reroll into balls. Roll in the sesame seeds and return to the baking sheet. Freeze for at least 1 hour.
- Pre-heat the oven to 375 degrees.
- Transfer 6 of the cookies onto the second baking sheet and space the cookies out evenly on each. Bake for 10 minutes or till light golden brown around the edges. Transfer to a wire rack to cool.
Nutrition
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Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
