Brown Butter Tahini Cranberry Cookies

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Brown Butter Tahini Cranberry Cookies

Tahini and brown butter are a match made in heaven. The nuttiness and warmth of Soom’s premium tahini plays perfectly with the flavors of brown butter. Together they create a cookie that is so rich, chewy and lush in every bite. To contrast the nutty notes of this cookie dried cranberries and candied cranberries get added for a pop of freshness and tang. These cookies are unbelievably delicious and are perfect for the holidays!

Tahini and brown butter are a match made in heaven.


Brown Butter Tahini Cranberry Cookie

Serving: Makes 10 cookies

Ingredients:

Brown Butter Tahini Cranberry Cookie

  • ½ cup + 2 tablespoons unsalted butter (140 grams)

  • ½ cup + 2 tablespoons of all-purpose flour (75 grams)

  • ½ cup bread flour (75 grams)

  • ¼ cup buckwheat flour (30 grams)*

  • 1/2 teaspoon baking soda

  • ¼ teaspoon baking powder

  • 1/2 teaspoon salt

  • 1/2 cup light brown sugar (100 grams)

  • ¾ cup white granulated sugar (150g)

  • 1 egg

  • 1 egg yolk

  • 1 teaspoon vanilla paste

  • ½ cup Soom Premium tahini, well stirred (113 grams)

  • 1/4 cup unsweetened dried cranberries (40 grams)

Candied Cranberries

  • ¼ cup water (35 grams)

  • ¼ cup white sugar (50 grams)

  • 1 cup cranberries (100 grams)

  • ½ cup white sugar (100 grams)

  • Pinch of salt

Method:

Make the Candied Cranberries

  1. Add the water and ¼ cup of white sugar into a medium pot and bring it to a boil.

    • ¼ cup water (35 grams)

    • ¼ cup white sugar (50 grams)

  2. Once the sugar mixture comes to a boil, reduce the flame to low and let the sugar mixture simmer for about 3 minutes.

  3. Once the sugar mixture has simmered, add the cranberries into the sugar syrup mixture to fully coat the cranberries.

    • 1 cup cranberries (100 grams)

  4. Pour the cranberries onto a lined baking pan and let them sit for about an hour. This will help them become tacky and allow the sugar mixture to adhere to the cranberries.

  5. In a medium bowl, add the ½ cup of white sugar and salt. Stir to combine.

    • ½ cup white sugar (100 grams)

    • Pinch of salt

  6. Once the hour has elapsed, add the sugar syrup coated cranberries into the white sugar mixture and toss the cranberries until they are fully coated. Set aside until ready to use.

Make the Brown Butter Tahini Cranberry Cookies

  1. First make the brown butter: Place the butter in a light-colored pot over medium heat and let it melt down until liquid. Once liquid, constantly stir the mixture and scrape the bottom and sides. Keep a watch on the butter for the next 5 to 8 minutes as it starts to sputter, bubble and become warm golden brown. There will be a lot of foam so in order to check on the color of the butter, pull the pan off the stovetop for a moment to let the foam subside. Once the whey of the butter has turned into a nice golden brown and releases a nutty aroma, turn the heat off and set the butter aside to cool.

    • ½ cup + 2 tablespoons unsalted butter (140 grams)

  2. Preheat the oven to 350 degrees.

  3. In a separate bowl combine all purpose flour, bread flour, buckwheat flour, baking soda, baking powder and salt. Whisk to evenly mix. Set aside.

    • ½ cup + 2 tablespoons of all-purpose flour (75 grams)

    • ½ cup bread flour (75 grams)

    • ¼ cup buckwheat flour (30 grams)

    • 1/2 teaspoon baking soda

    • ¼ teaspoon baking powder

    • 1/2 teaspoon salt

  4. Once the brown butter is cooled, pour it into a medium sized bowl along with the light brown sugar and white sugar. Beat the mixture with an electric blender for a minute or the butter and sugar is combined.

    • 1/2 cup light brown sugar (100 grams)

    • ¾ cup white granulated sugar (150g)

  5. Add the egg, egg yolk and vanilla bean paste and beat the mixture for about 2 minutes or until very fluffy and thick. Make sure to scrape the sides of the bowls in between mixing.

    • 1 egg

    • 1 egg yolk

    • 1 teaspoon vanilla paste

  6. Once beaten and fluffy add the tahini and beat for another minute until the tahini is fully incorporated and the mixture is thick.

    • ½ cup Soom Premium tahini (113 grams)

  7. Add the dry ingredient mixture and fold it into the wet ingredients just until barely combined.

  8. Add the unsweetened dried cranberries and fold them into the mixture until no more dry pockets of flour remain.

    • 1/4 cup unsweetened dried cranberries (40 grams)

  9. Scoop the dough into 3 tablespoon balls. You should have about 10 cookie dough balls.

  10. Line a baking pan with parchment paper. Place 5 cookie dough balls on the tray, leaving 2 inches of space between each ball.

  11. Bake the cookies for about 8 minutes or just until the edges are golden brown and set. Pull the cookies out and smack the pan on your counter to help create wrinkles and ridges in your cookies. Place the cookie tray back in the oven for another minute (for a total baking time of 9 minutes)

  12. The cookies should look a little puffy now. Pull them out of the oven and smack the tray on your counter once more to encourage rippling to form on the cookie.

  13. Scoot the cookies into position using a round ring to make the cookies thicker and circular.

  14. As the cookies cool, top each cookie with a few candied cranberries. Top with flaky salt and edible flowers. Let them cool for at least 15 minutes and enjoy!

Notes:

*If you do not have buckwheat flour, feel free to substitute whole wheat flour or any other whole grain flour.