These Easy Orange Cardamom Tahini Cookies combine nutty sesame, fresh orange zest and warm cardamom, then are rolled in toasted sesame seeds for a chewy, crunchy finish.
There are some flavor combinations that simply belong together, and orange, cardamom, and sesame are a perfect example. These Orange Cardamom Tahini Cookies bring all three together in one wonderfully aromatic cookie that is crisp around the edges, slightly chewy in the center and coated in toasted sesame seeds for an irresistible crunch.
Tahini gives these cookies a rich, nutty flavor without making them heavy, while fresh orange zest adds a bright citrus note that keeps every bite tasting fresh. A touch of cardamom brings a warm, floral quality that makes the combination feel just a little bit unexpected. As the cookies bake, the orange and cardamom perfume the kitchen, and the sesame seeds toast to a light golden brown.
The result? A cookie that smells absolutely heavenly and tastes even better.
Jump to RecipeTable of Contents
What Do Tahini Cookies Taste Like?
If you’ve never baked with tahini before, you may be wondering what to expect. Tahini cookies have a rich, nutty and slightly earthy flavor thanks to sesame paste, with a subtle savory quality that balances beautifully with sweet ingredients. Tahini also gives cookies a wonderfully tender texture.
In this recipe, the tahini is complemented by fresh orange zest and a touch of cardamom. The orange provides a burst of citrus brightness, while cardamom adds a warm, fragrant spice. Rolling the dough in toasted sesame seeds before baking takes the sesame flavor one step further and gives the finished cookies a delicate crunch.
Why You’ll Love These Easy Orange Cardamom Tahini Cookies
One of my favorite things about these cookies is their texture. They emerge from the oven a beautiful light golden brown, with lightly crisp edges and a center that retains just enough chewiness. The toasted sesame coating adds another layer of texture, making every bite a combination of chewy, crunchy, nutty and citrusy.
They are also a lovely change from traditional chocolate chip or sugar cookies. The flavors are familiar enough to be comforting but distinctive enough to make these cookies memorable.
Fresh orange zest is especially important here. Rather than relying on orange extract, zest provides natural citrus oils that infuse the dough with bright, fragrant orange flavor. Be sure to zest the orange before juicing it if you’re using the same orange for another recipe.
Tips for Making the Best Tahini Cookies
For the best flavor, choose a smooth, well-stirred tahini. Because tahini naturally separates, it’s important to give it a good stir before measuring so the sesame solids and oil are evenly incorporated.
Don’t skip toasting the sesame seeds. Toasting intensifies their nutty flavor and gives the finished cookies that wonderful aroma and satisfying crunch. Keep a close eye on them, though—sesame seeds can go from beautifully golden to bitter rather quickly.
Finally, because oven temperatures can vary, I recommend watching the cookies closely during the last few minutes of baking. At about 12 minutes, they should be lightly golden rather than deeply browned. The centers may still look slightly soft when you remove them from the oven, but they will continue to set as they cool.
You can serve these Orange Cardamom Tahini Cookies with coffee, tea or a glass of cold milk. They would also make a beautiful addition to a holiday cookie assortment or a homemade dessert platter.
And if you love baking with tahini as much as I do, be sure to try my Tahini Toffee Crispy Rice Bars. They take just 15 minutes to make and turn tahini into a deliciously chewy, crispy, buttery treat.
Sometimes the simplest ingredients make the most memorable cookies—and this combination of tahini, orange, cardamom, and toasted sesame is proof.
Thanks for Stopping By!
Thank you for spending a little time in my kitchen today. I hope these Orange Cardamom Tahini Cookies make their way into your oven—and become one of those recipes you find yourself returning to again and again.
If you enjoyed this recipe, sign up for the Mostly Bakes newsletter and have new recipes, baking inspiration and product discounts delivered right to your inbox. And don’t forget to follow along on Instagram, Facebook and Pinterest for more recipes, behind-the-scenes baking adventures and plenty of sweet inspiration.
Until next time, blessings and happy baking!
Easy Orange Cardamom Tahini Cookies with Toasted Sesame Seeds
Course: DessertCuisine: AmericanDifficulty: Easy16
cookies10
minutes4
minutes12
minutesA wonderfully aromatic cookie that is crisp around the edges, slightly chewy in the center, and coated in toasted sesame seeds for an irresistible crunch.
Ingredients
3/4 cups light brown sugar, spooned into a measuring cup, but not packed.
3 Tbsp. Tahini
1 large egg, room temperature
1/4 tsp. fresh orange zest
1/8 tsp. ground cardamom
1 cup AP Flour, sifted
1 tsp. baking powder
1/4 tsp. salt
1/4 cup of sesame seeds, toasted and cooled to room temperature
Directions
- Preheat oven to 350 degrees F. Prepare a baking sheet by lining it with parchment paper or a nonstick baking mat. Set aside.
- In a small, dry saute pan (no oil), toast the sesame seeds over medium heat for approximately three minutes. Keep the seeds moving constantly to avoid burning. When the seeds have reached a light, golden brown, remove the pan from the heat and transfer the seeds to a small dish to cool. Set aside.
- Sift together the flour, baking powder, salt, and cardamom. Set aside.
- In a medium-size bowl or stand mixer, cream together the brown sugar, Tahini, and orange zest over medium speed until completely incorporated – approximately 2 minutes. Scrape down the bottom and sides of the bowl.
- Add the egg to the sugar mixture and cream together for another 3 minutes until the color and texture of the wet mixture resembles caramel sauce. Scrape down the sides and bottom of the bowl.
- Add the flour mixture to the wet mixture and mix together on medium-low speed until completely incorporated – approximately 1 minute. Allow the dough to rest 2 minutes before scooping.
- Using a small cookie scoop or a Tablespoon, scoop and roll the dough portion into a ball. Roll the ball in the toasted sesame seeds to coat and place the dough ball on a baking sheet. Repeat, leaving 2 inches between each cookie dough ball. You should have 16 equally portioned dough balls.
- Bake at 350 degrees F. for approximately 12 minutes. When ready, the cookies will be light golden brown and set around the edges, but still soft in the center. Allow the cookies to rest on the baking sheet for 2 minutes before using a spatula to transfer them to a cooling rack to finish cooling.
- Cookies will keep in an airtight container at room temperature for 5 days.
Notes
- I forgot to let my egg come to room temperature. Is that an important step or can I skip it and use a cold egg? Room temperature eggs deliver a better rise to your baked goods. Don’t be tempted to skip this step. These cookies will not rise and achieve their perfect round dome if you use a cold egg. They’ll still taste good, but they will bake up much flatter. Pro Tip: Soak a cold egg in a cup or warm water for 10 minutes to bring it to room temperature.
