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  • 3 cups all-purpose flour
  • 1/4 cup 1/4 cornstarch
  • 2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup (2 sticks) butter, softened
  • 1 cup granulated sugar
  • 2/3 cup packed brown sugar
  • 1/4 cup malt powder
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1 cup tahini (sesame paste)
  • 1/2 cup turbinado sugar


  1.  Preheat oven to 350F.
  2. Stir together flour, cornstarch, baking soda and salt. In a large mixing bowl, beat butter until fluffy. Add sugars and malt powder, beat well. Add eggs and vanilla and beat well. Add tahini; beat well. Roll dough into 1-inch balls. Roll in turbinado sugar, place on cookie sheet, and press with a fork into a cross-cross pattern. Bake 10 minutes.

Recipe by Jill Melton.

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The recipe was originally published as Tahini Malt Cookies on

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