Sesame and pistachio butter cookies recipe creates delightful homemade cookies with a rich, nutty flavor profile that combines two premium ingredients into one irresistible treat. These sesame and pistachio butter cookies recipe cookies deliver a soft, chewy center with subtle crunch from toasted sesame seeds and the distinctive earthiness of roasted pistachios. The sesame and pistachio butter cookies recipe approach uses natural nut butters to achieve depth of flavor without artificial additives. Making sesame and pistachio butter cookies recipe at home takes just 30 minutes of hands-on time, producing cookies that rival expensive bakery versions at a fraction of the cost.
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Cuisine |
|---|---|---|---|---|---|
| 15 minutes | 12 minutes | 27 minutes | 24 cookies | Easy | Middle Eastern-Inspired |
Table of Contents
Table of Contents
Why This Sesame and Pistachio Butter Cookies Recipe Works
The sesame and pistachio butter cookies recipe combines two globally beloved ingredients that have been staple components in Mediterranean and Middle Eastern cuisine for centuries. From my experience baking hundreds of cookie varieties, I have found that sesame and pistachio butter cookies recipe succeeds because each ingredient brings distinct flavor without overwhelming the palate. The natural oils in both sesame seeds and pistachios create cookies with superior moisture retention compared to traditional butter-only recipes. Your sesame and pistachio butter cookies recipe will maintain optimal texture for three days when stored properly, which makes batch baking incredibly practical.
The appeal of sesame and pistachio butter cookies recipe lies in its elegant simplicity paired with sophisticated flavor complexity. Toasted sesame seeds provide a nutty, almost caramel-like undertone that balances the buttery richness of pistachio paste. The sesame and pistachio butter cookies recipe yields cookies with a tender crumb and golden exterior that visitors consistently mistake for professional bakery products. Home cooks love this sesame and pistachio butter cookies recipe because it requires only basic equipment and common pantry staples, yet delivers results that appear far more complicated than the actual preparation demands.
Making sesame and pistachio butter cookies recipe at home offers nutritional advantages over store-bought alternatives, as you control ingredient quality and sugar quantities. The natural protein from nuts transforms these cookies into a satisfying snack that provides sustained energy rather than the rapid spike-and-crash typical of refined flour cookies. Your sesame and pistachio butter cookies recipe can be customized endlessly with flavor variations like cardamom, orange zest, or dark chocolate chips. The versatility of this sesame and pistachio butter cookies recipe makes it ideal for entertaining, gifting, or simple weeknight baking projects.
Beyond flavor and texture, the sesame and pistachio butter cookies recipe earns its place in your rotation because it bridges cultural food traditions beautifully. These cookies celebrate ingredients valued across Mediterranean, Middle Eastern, and Asian culinary traditions, creating an inclusive dessert that appeals to diverse palates. The sesame and pistachio butter cookies recipe demonstrates how combining complementary ingredients creates something greater than the sum of its parts. Whether you are baking for your family or preparing treats for a special occasion, this sesame and pistachio butter cookies recipe never disappoints.
Sesame and Pistachio Butter Cookies Recipe Ingredients
Understanding your ingredients ensures your sesame and pistachio butter cookies recipe reaches perfect consistency and flavor balance on your first attempt.
| Ingredient | Quantity | Notes with Alternatives |
|---|---|---|
| Sesame paste (tahini) | 1 cup | Use raw or roasted tahini based on preference. Roasted tahini creates deeper, more complex flavor. Substitute with sunflower seed butter for allergy concerns. |
| Pistachio butter | ½ cup | Select unsalted, unsweetened pistachio butter. Make your own by blending roasted pistachios until completely smooth, approximately 8-10 minutes. Cannot substitute without significantly altering flavor profile. |
| Unsalted butter | ½ cup (1 stick) | Room temperature is essential. Substitute with coconut oil for dairy-free version, though flavor will shift slightly toward coconut. |
| Granulated sugar | ¾ cup | Standard white sugar works best for texture. Coconut sugar reduces browning and creates softer cookies but increases cost. |
| Brown sugar | ¼ cup packed | Adds moisture and subtle caramel notes. Ensure brown sugar is not hardened by measuring carefully. |
| Large egg | 1 whole | Room temperature binds ingredients smoothly. Use flax egg (1 tablespoon ground flax mixed with 3 tablespoons water) for vegan version. |
| Vanilla extract | 1 teaspoon | Pure vanilla extract intensifies nutty flavors. Skip if unavailable; recipe works without it but complexity diminishes slightly. |
| All-purpose flour | 1¼ cups | Spoon flour into measuring cup and level with knife for accuracy. Substitute almond flour for lower carbohydrate option (cookies will be denser). |
| Baking powder | ½ teaspoon | Provides slight lift and tender crumb. Double-check expiration date for maximum effectiveness. |
| Sea salt | ½ teaspoon | Amplifies nutty flavors and balances sweetness. Use fine sea salt or table salt interchangeably. |
| Toasted sesame seeds | ¼ cup | Purchase pre-toasted or toast raw seeds at 350°F for 5-7 minutes until fragrant. Toasted variety delivers superior flavor and crunch. |
| Chopped roasted pistachios | ½ cup | Chop pieces to size preference. Some prefer coarse chunks while others prefer finer texture. Unsalted roasted pistachios work best. |
Your sesame and pistachio butter cookies recipe requires quality nut butters as its foundation, so invest in products from reputable brands without additives or hydrogenated oils.
How to Make Sesame and Pistachio Butter Cookies Recipe
Creating your sesame and pistachio butter cookies recipe involves straightforward techniques that yield consistently excellent results when you follow each step carefully.
Preparing Your Equipment and Ingredients
- Preheat your oven to 350°F and line two baking sheets with parchment paper to prevent sticking.
- Remove butter from refrigeration thirty minutes before mixing to ensure proper room temperature consistency for your sesame and pistachio butter cookies recipe.
- Measure all dry ingredients using the spoon-and-level method to achieve accurate proportions throughout your sesame and pistachio butter cookies recipe.
- Toast sesame seeds in a dry skillet over medium heat for 5-7 minutes, stirring frequently until fragrant and golden brown.
Combining Wet Ingredients
- Cream together softened butter and both sugars in a large mixing bowl, beating for 3-4 minutes until the mixture becomes pale and fluffy.
- Add the egg and vanilla extract to your sesame and pistachio butter cookies recipe mixture, beating until completely incorporated and the texture appears smooth.
- Stir in sesame paste and pistachio butter using a sturdy wooden spoon, mixing until no streaks remain in your sesame and pistachio butter cookies recipe base.
- The combined wet mixture should resemble thick peanut butter with visible flecks of nuts distributed throughout.
Assembling the Dough
- In a separate bowl, whisk together flour, baking powder, and sea salt to distribute leavening agents evenly throughout your sesame and pistachio butter cookies recipe dry mixture.
- Fold dry ingredients into the wet mixture using a spatula, stirring gently until just combined and no flour streaks appear in your sesame and pistachio butter cookies recipe dough.
- Fold in toasted sesame seeds and chopped pistachios, ensuring even distribution of nuts throughout your sesame and pistachio butter cookies recipe cookie dough.
- The finished dough should be thick enough to hold its shape but soft enough to scoop easily.
Shaping and Baking
- Using a cookie scoop or tablespoon measure, portion dough onto prepared baking sheets, spacing each portion two inches apart for your sesame and pistachio butter cookies recipe cookies.
- Flatten each dough portion slightly with the bottom of a glass to create uniform thickness throughout your sesame and pistachio butter cookies recipe batch.
- Bake for 12-14 minutes until the edges turn golden brown but the centers still appear slightly underdone for your sesame and pistachio butter cookies recipe.
- Remove baking sheets from oven and allow cookies to rest on the pan for 5 minutes before transferring to a cooling rack for your sesame and pistachio butter cookies recipe.
Cooling and Storage
- Transfer cookies to a wire cooling rack and allow them to cool completely before serving your sesame and pistachio butter cookies recipe treats.
- Once cooled, store your sesame and pistachio butter cookies recipe cookies in an airtight container at room temperature for maximum freshness.
Chef Tips for Perfect Sesame and Pistachio Butter Cookies Recipe
These expert techniques ensure your sesame and pistachio butter cookies recipe achieves bakery-quality results consistently.
- Toast sesame seeds immediately before mixing your sesame and pistachio butter cookies recipe dough to maximize aromatic oils and flavor intensity, preventing them from oxidizing or losing potency over time.
- Use room-temperature butter, eggs, and nut butters for your sesame and pistachio butter cookies recipe to achieve smooth, homogeneous mixing without lumps or separated ingredients that compromise texture.
- Resist overbaking your sesame and pistachio butter cookies recipe by removing cookies from the oven when edges turn golden but centers appear slightly underdone, as residual heat continues cooking them during cooling.
- Measure flour carefully using the spoon-and-level method for your sesame and pistachio butter cookies recipe to avoid excessive flour that creates dry, crumbly cookies with poor texture.
- Line baking sheets with parchment paper rather than greasing for your sesame and pistachio butter cookies recipe to ensure even browning and prevent cookie bottoms from burning.
- Allow five minutes resting time on baking sheets after removing your sesame and pistachio butter cookies recipe from the oven, enabling cookies to firm up sufficiently for transfer without breaking or losing their shape.
Common Sesame and Pistachio Butter Cookies Recipe Mistakes to Avoid
Recognizing common pitfalls helps you troubleshoot issues and perfect your sesame and pistachio butter cookies recipe on subsequent batches.
- Using Cold Butter or Eggs in Your Sesame and Pistachio Butter Cookies Recipe: Cold ingredients refuse to combine smoothly, resulting in lumpy batter that produces uneven-textured cookies. Fix this by removing all ingredients from refrigeration 30 minutes before mixing your sesame and pistachio butter cookies recipe dough.
- Overmixing Your Sesame and Pistachio Butter Cookies Recipe Dough: Excessive mixing develops gluten excessively, creating tough, dense cookies rather than tender ones. Fix this by folding dry ingredients gently into your sesame and pistachio butter cookies recipe wet mixture using a spatula rather than an electric mixer.
- Overbaking Your Sesame and Pistachio Butter Cookies Recipe: Cookies continue cooking on the baking sheet after removal from the oven, and baking too long produces dry, brittle results. Fix this by removing your sesame and pistachio butter cookies recipe from the oven when centers appear slightly underdone and edges turn golden brown.
- Skipping the Toasting Step for Your Sesame and Pistachio Butter Cookies Recipe: Raw sesame seeds lack the depth and complexity toasted seeds provide, resulting in flat, one-dimensional flavor. Fix this by toasting sesame seeds for 5-7 minutes until fragrant before incorporating them into your sesame and pistachio butter cookies recipe.
- Measuring Flour Incorrectly for Your Sesame and Pistachio Butter Cookies Recipe: Scooping flour directly from the bag compresses it, resulting in excessive flour content that creates dry cookies. Fix this by spooning flour into measuring cups and leveling with a knife for your sesame and pistachio butter cookies recipe.
Best Sesame and Pistachio Butter Cookies Recipe Variations and Substitutions
These creative variations transform your sesame and pistachio butter cookies recipe into customized treats matching your preferences and dietary requirements.
| Ingredient | Substitution | Impact on Flavor |
|---|---|---|
| Sesame paste in sesame and pistachio butter cookies recipe | ½ cup tahini + ½ cup roasted almond butter | Adds depth and creaminess, slightly reducing pure sesame intensity while adding subtle almond undertones to your sesame and pistachio butter cookies recipe. |
| Pistachio butter in sesame and pistachio butter cookies recipe | ½ cup roasted almond butter or cashew butter | Creates milder, less distinctive flavor profile compared to traditional sesame and pistachio butter cookies recipe, though maintains similar texture and moisture content. |
| Granulated sugar in sesame and pistachio butter cookies recipe | ¾ cup coconut sugar | Produces more tender cookies with subtle caramel undertones, reducing browning and creating softer results compared to standard sesame and pistachio butter cookies recipe. |
| Egg in sesame and pistachio butter cookies recipe | 1 tablespoon ground flax mixed with 3 tablespoons water | Creates vegan sesame and pistachio butter cookies recipe with similar texture and binding, though texture becomes slightly more crumbly and dense. |
| All-purpose flour in sesame and pistachio butter cookies recipe | ¾ cup almond flour + ½ cup all-purpose flour | Reduces carbohydrates and increases protein, creating lower-glycemic sesame and pistachio butter cookies recipe with denser crumb and nuttier flavor profile. |
| Plain sesame and pistachio butter cookies recipe | Add 1 teaspoon cardamom or ½ teaspoon orange zest | Enhances Mediterranean flavor profile of your sesame and pistachio butter cookies recipe with warming spice or bright citrus notes. |
| Plain sesame and pistachio butter cookies recipe | Fold in ½ cup dark chocolate chips | Creates decadent variation of your sesame and pistachio butter cookies recipe, adding richness and slight bitterness that complements nutty base flavors. |
Each variation on your sesame and pistachio butter cookies recipe maintains the essential character while offering new flavor dimensions and textural experiences for adventurous bakers.
Serving Suggestions for Sesame and Pistachio Butter Cookies Recipe
These serving ideas transform your sesame and pistachio butter cookies recipe from simple treats into elegant dessert moments suitable for any occasion.
Serve your freshly baked sesame and pistachio butter cookies recipe with strong coffee or rich tea, allowing the complementary flavors to enhance one another and create a satisfying afternoon break or post-dinner treat. The nutty complexity of these cookies pairs beautifully with beverages like Turkish coffee, cardamom tea, or espresso that echo similar flavor profiles from your sesame and pistachio butter cookies recipe. For elegant entertaining, arrange your sesame and pistachio butter cookies recipe on a rustic wooden board alongside fresh berries, dried apricots, and candied orange peel, creating a sophisticated charcuterie-style dessert spread.
Package your homemade sesame and pistachio butter cookies recipe in decorative boxes lined with parchment paper for gift-giving occasions, hostess presents, or holiday exchanges that showcase thoughtful homemade generosity. Your sesame and pistachio butter cookies recipe excels as a component in cookie assortments alongside chocolate-based varieties, creating textural and flavor diversity that appeals to varied palates. Crumble your sesame and pistachio butter cookies recipe over Greek yogurt with honey and berries to create an impressive breakfast or brunch dessert with nutritional substance and indulgent appeal.
Serve your sesame and pistachio butter cookies recipe alongside Middle Eastern or Mediterranean-inspired meals, creating cultural cohesion and enhancing the dining experience through complementary cuisines. These cookies work wonderfully at casual family gatherings, weeknight desserts, or formal entertaining where guests expect homemade authenticity and sophisticated flavors. Your sesame and pistachio butter cookies recipe pairs elegantly with fresh fruit salads, allowing guests to balance rich cookie flavors with light, refreshing produce.
Storage and Reheating for Sesame and Pistachio Butter Cookies Recipe
Proper storage preserves the quality and freshness of your sesame and pistachio butter cookies recipe, maintaining ideal texture and flavor for extended periods.
| Method | Duration | Instructions |
|---|---|---|
| Room Temperature in Airtight Container | 3-4 days | Store your fully cooled sesame and pistachio butter cookies recipe in an airtight glass container or resealable plastic bag at room temperature away from direct sunlight and heat sources to maintain optimal texture and prevent rancidity. |
| Refrigerator Storage | 7-10 days | Place your sesame and pistachio butter cookies recipe in an airtight container on a refrigerator shelf away from strong-smelling foods, extending freshness while preventing flavor absorption from surrounding items. |
| Freezer Storage | Up to 3 months | Arrange your sesame and pistachio butter cookies recipe in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe container or resealable freezer bag with parchment paper between layers to prevent sticking. |
| Dough Preparation | Up to 1 week (refrigerator) or 3 months (freezer) | Prepare your sesame and pistachio butter cookies recipe dough, portion into balls, and freeze on a baking sheet before transferring to freezer storage, allowing you to bake fresh cookies on demand by adding 2-3 minutes to baking time. |
| Reheating Room Temperature Cookies | 5-10 minutes | Place your refrigerated or room-temperature sesame and pistachio butter cookies recipe on a baking sheet and warm in a 300°F oven for 5-10 minutes to restore softness and enhance aromatic qualities without overbaking. |
| Thawing Frozen Cookies | 30-60 minutes | Remove your sesame and pistachio butter cookies recipe from the freezer and allow them to thaw at room temperature for 30-60 minutes until completely defrosted before serving for optimal texture and flavor development. |
The oil content in your sesame and pistachio butter cookies recipe means they store longer than standard cookies due to natural preservation qualities of nuts, though proper airtight containers remain essential for maintaining freshness and preventing oxidation.
Nutritional Information for Sesame and Pistachio Butter Cookies Recipe
Understanding the nutritional profile of your sesame and pistachio butter cookies recipe helps you incorporate these treats into balanced meal planning.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 165 |
| Total Fat | 10g |
| Saturated Fat | 3g |
| Carbohydrates | 18g |
| Dietary Fiber | 1g |
| Protein | 4g |
| Sugar | 12g |
| Sodium | 120mg |
Approximate nutritional values per cookie serving from your sesame and pistachio butter cookies recipe, based on 24 servings total from a standard batch.
Your sesame and pistachio butter cookies recipe delivers protein from nuts, making these treats more nutritionally substantial than typical cookies while providing healthy unsaturated fats and minerals like manganese, phosphorus, and copper essential for bone health and enzyme function.
Frequently Asked Questions About Sesame and Pistachio Butter Cookies Recipe
Can I substitute unsalted with salted butter in my sesame and pistachio butter cookies recipe?
Using salted butter in your sesame and pistachio butter cookies recipe will increase sodium content and potentially create an unbalanced flavor profile. Since the sesame and pistachio butter cookies recipe includes sea salt separately, you should stick with unsalted butter and control sodium levels intentionally. If you only have salted butter available, reduce the sea salt in your sesame and pistachio butter cookies recipe to ¼ teaspoon instead of ½ teaspoon to maintain proper flavor balance.
How do I know when my sesame and pistachio butter cookies recipe cookies are perfectly baked?
Your sesame and pistachio butter cookies recipe reaches perfect doneness when the edges turn golden brown and the centers still appear slightly underbaked when you remove them from the oven. The cookies continue cooking on the hot baking sheet for 5 minutes after removal, and this carryover heat completes the baking process perfectly. Trust the visual cue of golden edges rather than time, as every oven varies in temperature calibration.
Can I make my sesame and pistachio butter cookies recipe with roasted tahini instead of raw tahini?
Roasted tahini actually works beautifully in your sesame and pistachio butter cookies recipe, creating deeper, more complex sesame flavor that many bakers prefer. The roasted variety provides a richer, more pronounced taste compared to raw sesame paste. If you select roasted tahini for your sesame and pistachio butter cookies recipe, reduce vanilla extract slightly to prevent competing flavors from overwhelming the nuanced sesame profile.
What is the best way to make pistachio butter at home for my sesame and pistachio butter cookies recipe?
Blend roasted, unsalted pistachios in a food processor for 8-10 minutes until they transform into smooth paste, scraping down bowl sides every 2-3 minutes for your sesame and pistachio butter cookies recipe. The natural oils in pistachios will eventually release, creating creamy butter without added oils. Store homemade pistachio butter in a sealed container for up to two weeks before using it in your sesame and pistachio butter cookies recipe.
Is it possible to freeze my sesame and pistachio butter cookies recipe dough and bake later?
Freezing dough for your sesame and pistachio butter cookies recipe works exceptionally well, allowing you to bake fresh cookies on demand throughout the month. Portion dough into balls on a baking sheet, freeze until solid, then transfer to freezer-safe storage for up to 3 months. Bake frozen dough portions at 350°F for 14-16 minutes, adding 2-3 extra minutes to accommodate the frozen state of your sesame and pistachio butter cookies recipe dough.
Why did my sesame and pistachio butter cookies recipe cookies come out too dry or crumbly?
Dry cookies from your sesame and pistachio butter cookies recipe typically result from measuring flour too heavily by scooping directly into bags instead of using the spoon-and-level method. Overbaking also dehydrates your sesame and pistachio butter cookies recipe significantly. On your next batch, measure flour carefully, remove cookies when edges turn golden but centers appear slightly underdone, and ensure your oven temperature is accurate using an oven thermometer to verify your sesame and pistachio butter cookies recipe bakes properly.
Can I double my sesame and pistachio butter cookies recipe batch for entertaining?
Doubling your sesame and pistachio butter cookies recipe works perfectly as long as you maintain correct proportions and use two baking sheets to accommodate the full batch without crowding. Prepare the doubled dough following standard instructions, working in batches if needed to ensure proper oven space. You may need to extend cooling time for your sesame and pistachio butter cookies recipe due to increased volume, so allow extra time for complete cooling before storage.
How do I prevent my sesame and pistachio butter cookies recipe from spreading too much on baking sheets?
Excessive spreading in your sesame and pistachio butter cookies recipe indicates insufficient flour, too-warm dough, or butter that was too soft initially. Ensure your sesame and pistachio butter cookies recipe dough comes from room-temperature butter and proper flour measurement, chill dough for 15 minutes before baking if spreading persists, and use parchment-lined baking sheets rather than greased surfaces that facilitate excessive spreading.
What makes my sesame and pistachio butter cookies recipe cookies crack on top during baking?
Cracks in your sesame and pistachio butter cookies recipe typically indicate dough was too dry or flour content was excessive, causing cookies to form a surface crust that cracks as the interior continues expanding during baking. Cracking can also result from too-high oven temperature burning the surface before the center finishes baking. Verify flour measurement accuracy, check oven temperature with a thermometer, and ensure the sesame and pistachio butter cookies recipe dough remains moist enough to hold together without being sticky.
Can I use raw sesame seeds in my sesame and pistachio butter cookies recipe instead of toasted?
Raw sesame seeds will technically work in your sesame and pistachio butter cookies recipe but will not deliver the superior flavor, aroma, and subtle crunch that toasted seeds provide. Toasting activates the sesame’s natural oils and deepens the nutty character that makes your sesame and pistachio butter cookies recipe special. Always toast sesame seeds for 5-7 minutes immediately before incorporating them into your sesame and pistachio butter cookies recipe for optimal flavor development and texture enhancement.
What are the best gift-wrapping ideas for my homemade sesame and pistachio butter cookies recipe?
Package your sesame and pistachio butter cookies recipe in decorative boxes lined with parchment paper, adding a handwritten label indicating ingredients for recipients with allergies to nuts or sesame. Layer cookies between parchment sheets inside the container, then wrap the box with kraft paper or cellophane tied with natural twine. Your sesame and pistachio butter cookies recipe presentation becomes elegant and thoughtful when paired with a simple recipe card, making these homemade treats impressive gifts for virtually any occasion.
Conclusion
Creating sesame and pistachio butter cookies recipe at home transforms simple ingredients into sophisticated treats that impress family and guests effortlessly. These sesame and pistachio butter cookies recipe cookies succeed because they combine complementary flavors, proven techniques, and accessible ingredients into a reliable formula that delivers results consistently. The interplay between nutty sesame paste, distinctive pistachio butter, and toasted seeds creates a complex flavor profile that distinguishes your homemade cookies from standard varieties. Whether you bake your sesame and pistachio butter cookies recipe for casual consumption or special entertaining, this recipe deserves a permanent place in your baking rotation. The tender crumb, distinctive nutty depth, and golden exterior of these sesame and pistachio butter cookies recipe treats create memorable moments around your kitchen and table.
Experience the satisfaction of baking your sesame and pistachio butter cookies recipe from scratch, knowing exactly which ingredients compose each bite and taking pride in the homemade authenticity that commercial bakeries cannot replicate. Share your sesame and pistachio butter cookies recipe with people you love, introducing them to Mediterranean-inspired flavors and demonstrating baking skill through thoughtful homemade gifts. The unforgettable combination of toasted sesame and roasted pistachio creates the signature taste that defines these sesame and pistachio butter cookies recipe cookies.
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Print
Sesame and Pistachio Butter Cookies 2026
These delightful homemade cookies feature a rich, nutty flavor profile that combines two premium ingredients into one irresistible treat. They deliver a soft, chewy center with subtle crunch from toasted sesame seeds and the distinctive earthiness of roasted pistachios. Natural nut butters provide depth of flavor without artificial additives, taking just 30 minutes of hands-on time.
- Total Time: 27 minutes
- Yield: 24 cookies 1x
Ingredients
- 1 cup Sesame paste (tahini) (raw or roasted)
- ½ cup Pistachio butter (unsalted, unsweetened)
- ½ cup (1 stick) Unsalted butter, room temperature
- ¾ cup Granulated sugar
- ¼ cup Brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon Vanilla extract
- 1¼ cups All-purpose flour
- ½ teaspoon Baking powder
- ½ teaspoon Sea salt
- ¼ cup Toasted sesame seeds
- ½ cup Chopped roasted pistachios (unsalted)
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a large bowl, cream together softened unsalted butter, granulated sugar, and packed brown sugar until pale and fluffy (3-4 minutes).
- Beat in the egg and vanilla extract until fully incorporated and smooth.
- Stir in sesame paste (tahini) and pistachio butter using a sturdy wooden spoon or spatula, mixing until no streaks remain.
- In a separate bowl, whisk together all-purpose flour, baking powder, and sea salt.
- Gradually fold the dry ingredients into the wet mixture until just combined and no flour streaks remain.
- Fold in toasted sesame seeds and chopped pistachios.
- Portion the dough using a cookie scoop or tablespoon onto prepared baking sheets, spacing 2 inches apart. Flatten each portion slightly.
- Bake for 12-14 minutes, until edges are golden brown but centers are still slightly underdone.
- Remove baking sheets from oven and allow cookies to rest on the pan for 5 minutes before transferring to a cooling rack to cool completely.
Notes
To toast sesame seeds, place in a dry skillet over medium heat for 5-7 minutes, stirring frequently until fragrant and golden brown. Measure flour using the spoon-and-level method for accuracy. Cookies can be stored in an airtight container at room temperature for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 12g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
