Soft and Chewy Tahini Sugar Cookies

 

2 ⅔ C. all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. fine sea salt

½ C. unsalted butter softened to room temperature

¾ C. brown sugar

¾ C. granulated sugar

¼ C. tahini

2 eggs

1 ½ tsp. vanilla bean paste or two tsp. vanilla extract

½ tsp. almond extract

½ C. sesame seeds

 

Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Using a hand mixer or stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar until fluffy (about three minutes). Add the tahini, eggs, and extracts, and mix until smooth (about two minutes), pausing to scrape down the sides of the bowl as needed to ensure everything is fully incorporated. Add in the flour mixture and stir by hand until just combined with no dry pockets. Ad the dough comes together, it will become tougher to stir but keep at it! Scoop the dough with cookie scoop and shape it into a ball before rolling it in sesame seeds until coated (optional) and placing onto the prepared sheet pan. Repeat with remaining dough, leaving at least two to three inches between each cookie. Transfer pan to the oven and bake for 8 minutes or until cookies are golden brown with just-set edges. Allow them to cool on the pan for at least 10 minutes before serving.