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Fast and Easy Israeli Tahini Cookies


"A quick and simple Middle Eastern/Mediterranean hit. I've seen both little Jewish grandmothers in Jerusalem make these cookies and Bedouin women living in the middle of the desert. A great simple recipe that isn't too sweet, is very versatile and fast. Enjoy."
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50 m servings 208 cals
Original recipe yields 24 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 355 degrees F (180 degrees C). Line a baking sheet with waxed paper.
  2. Mix flour, sugar, and baking powder together in a large bowl; add butter and tahini and mix until dough is crumbly. Roll dough into small balls and press each ball into a flattened cookie shape using your palms. Arrange cookies in the prepared baking sheet and press with a fork.
  3. Place the baking sheet on the middle rack of the oven and bake until cookies are golden, about 10 minutes. Cool cookies on baking sheet for 2 to 3 minutes before transferring to a wire rack to cool completely.


  • Cook's Notes:
  • Honey or brown sugar can be used in place of the white sugar.
  • Nuts, dried fruit, or vanilla extract can also be added to the batter.
  • It is very important to let the cookies cool all the way. They are very fragile when they come out of the oven.

Nutrition Facts

Per Serving: 208 calories; 12.2 g fat; 22.5 g carbohydrates; 3.4 g protein; 18 mg cholesterol; 53 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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I had a cup of tahini in the fridge which I wanted to use up and was looking for a simple recipe. I did not have unsalted butter so I used salted. I didn't feel like rolling the dough into littl...

I made this recipe (halved) with some "mystery butter" (tahini and ground sunflower seeds, sugar, salt) and brown sugar. The dough was like a peanut butter cookie or shortbread--slightly crumbly...