What You’ll Need for Salted Honey Tahini Shortbread Cookies
To create the delightful Salted Honey Tahini Shortbread Cookies, you’ll need a few simple ingredients. These cookies are not only delicious but also have a unique flavor profile that combines the sweetness of honey with the nutty taste of tahini. Perfect for any occasion, these cookies are sure to impress your family and friends.
Complete Ingredients List
- 2 cups all-purpose flour (240 grams)
- 1/2 cup tahini (120 grams)
- 1 cup unsalted butter, softened (226 grams)
- 1/3 cup honey (113 grams)
- 1/2 cup granulated sugar (100 grams)
- 1/2 teaspoon sea salt, plus extra for sprinkling
- 1 teaspoon vanilla extract
Ingredient Substitutions & Alternatives
If you have dietary restrictions or preferences, here are some substitutions:
- For a vegan option, replace unsalted butter with coconut oil and honey with maple syrup.
- Use almond flour or gluten-free flour for a gluten-free version.
- Add chocolate chips or chopped nuts for extra flavor and texture.
How to Make Salted Honey Tahini Shortbread Cookies
Making Salted Honey Tahini Shortbread Cookies is a straightforward process. Follow these steps to create your delicious treats.
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Using an electric mixer, beat them together on medium speed until the mixture is light and fluffy, about 3-4 minutes.
Step 3: Add Tahini, Honey, and Vanilla
Add the tahini, honey, and vanilla extract to the butter-sugar mixture. Continue to mix until everything is well combined and smooth.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour and sea salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
Step 5: Shape the Cookies
Using your hands, scoop out about 1 tablespoon of dough and roll it into a ball. Place the balls on the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each ball into a round disk, about 1/2 inch thick.
Step 6: Bake the Cookies
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden brown. The centers may look slightly underbaked, but they will firm up as they cool.
Step 7: Sprinkle with Sea Salt
As soon as the cookies come out of the oven, sprinkle a small pinch of sea salt on top of each cookie while they are still warm.
Step 8: Cool and Serve
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy these delightful salted honey tahini shortbread cookies with a cup of tea or coffee!
Serving Suggestions for Salted Honey Tahini Shortbread Cookies
How to Serve Salted Honey Tahini Shortbread Cookies
These cookies are best served at room temperature. Slice them into rounds and arrange them on a platter for a beautiful presentation. A sprinkle of flaky sea salt on top adds a nice touch.
Perfect Pairings & Toppings
Pair these cookies with a warm cup of tea or coffee. For an extra treat, drizzle some melted dark chocolate over the cookies or serve with a side of fresh fruit.
Storing & Preserving Salted Honey Tahini Shortbread Cookies
Best Storage Methods
Store your cookies in an airtight container at room temperature. They will stay fresh for up to a week.
Reheating or Freezing Tips
If you want to enjoy them later, freeze the cookies in a single layer. Once frozen, transfer them to a freezer bag. They can be reheated in the oven for a few minutes to regain their crispness.
Tips for Perfect Salted Honey Tahini Shortbread Cookies Every Time
Avoid These Common Mistakes
- Don’t overmix the dough, as this can make the cookies tough.
- Ensure your butter is softened, not melted, for the best texture.
Helpful Tricks for Success
For a more intense flavor, let the cookies cool completely before serving. This allows the flavors to meld beautifully.
Fun Variations of Salted Honey Tahini Shortbread Cookies
Flavor Variations or Recipe Twists
Try adding spices like cinnamon or cardamom for a warm twist. You can also mix in dried fruits like cranberries or apricots for added sweetness.
Dietary-Friendly Adjustments
To make these cookies vegan, use plant-based butter and maple syrup instead of honey. For a nut-free version, ensure your tahini is made from sunflower seeds.
FAQs
What If My Salted Honey Tahini Shortbread Cookies Doesn’t Turn Out Right?
If your cookies spread too much, try chilling the dough longer before baking. If they’re too crumbly, ensure you’ve measured your flour correctly.
Can I Prepare This in Advance?
Absolutely! You can make the dough ahead of time and freeze it. Just slice and bake when you’re ready to enjoy fresh cookies.
What Ingredients Can I Swap?
You can swap honey for agave syrup or maple syrup for a different sweetness. Additionally, feel free to use different nut butters if tahini isn’t available.
Print
Salted Honey Tahini Shortbread Cookies
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious Salted Honey Tahini Shortbread Cookies with a unique flavor profile combining sweetness and nuttiness.
Ingredients
- 2 cups all-purpose flour (240 grams)
- 1/2 cup tahini (120 grams)
- 1 cup unsalted butter, softened (226 grams)
- 1/3 cup honey (113 grams)
- 1/2 cup granulated sugar (100 grams)
- 1/2 teaspoon sea salt, plus extra for sprinkling
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Beat until light and fluffy, about 3-4 minutes.
- Add tahini, honey, and vanilla extract to the mixture and mix until smooth.
- In a separate bowl, whisk together the all-purpose flour and sea salt. Gradually add to the wet mixture, mixing on low speed until just combined.
- Scoop out about 1 tablespoon of dough, roll into a ball, and place on the baking sheet, spacing them 2 inches apart. Flatten each ball into a round disk, about 1/2 inch thick.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Sprinkle a small pinch of sea salt on top of each cookie while they are still warm.
- Allow to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a vegan option, replace unsalted butter with coconut oil and honey with maple syrup.
- Use almond flour or gluten-free flour for a gluten-free version.
- Add chocolate chips or chopped nuts for extra flavor and texture.
- Store in an airtight container at room temperature for up to a week.
- Freeze cookies in a single layer for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 6g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Salted Honey Tahini Shortbread Cookies, cookies, dessert, baking