Strawberry Tahini Streusel Cookies

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Strawberry Tahini Streusel Cookies

These thick chewy tahini cookies are filled with bright sweet notes of strawberry, nutty sesame seeds and warm notes of brown butter. The addition of tahini makes for a delicious toothsome cookie that is packed with flavor. The ubiquitous flavor combo of strawberry and peanut butter might have a rival because the combination of strawberry and tahini are somehow even more perfect. The crumbly buttery streusel topping feels like you are eating the best part of the muffin while eating a cookie!

Using freeze dried strawberries helps keep that chewy texture of these cookies while providing a pronounced strawberry flavor.

Strawberry Tahini Streusel Cookies

Serving: Makes 10 cookies

Ingredients:

Strawberry Tahini Cookies

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

  • 1 cup all-purpose flour (120 grams)

  • 1/2 cup bread flour (60 grams)

  • 1 tablespoons freeze dried strawberry powder (10 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 tahini, well stirred (113 grams)

  • 2 tablespoons sesame seeds (20 grams)

Brown Sugar Streusel

  • ¼ cup dark brown sugar (50 grams)

  • ¼ cup all purpose flour (30 grams)

  • 1/8 pinch of salt

  • 3 tablespoons unsalted butter, room temperature (42 grams)

  • 1/4 teaspoon of vanilla extract

For Topping

  • Freeze dried strawberry pieces

  • Sesame seeds

  • Raw sugar

Method:

Make the Brown Sugar Streusel

  1. Add the dark brown sugar, all purpose flour and salt to a medium bowl and whisk until combined.

    • ¼ cup dark brown sugar (50 grams)

    • ¼ cup all purpose flour (30 grams)

    • 1/8 pinch of salt

  2. Add the room temperature butter and vanilla extract and with your fingers or a fork mix the mixture until it is incorporated and it looks crumbly.

    • 3 tablespoons unsalted butter, room temperature (42 grams)

    • 1/4 teaspoon of vanilla extract

  3. Set aside.

Make the Strawberry Tahini 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, freeze dried strawberry powder, baking soda, baking powder and salt. Whisk to evenly mix. Set aside.

    • 1 cup all-purpose flour (120 grams)

    • 1/2 cup bread flour (60 grams)

    • 1 tablespoons freeze dried strawberry powder (10 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 tahini (113 grams)

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

  8. Add the sesame seeds and mix fully until combined.

    • 2 tablespoons sesame seeds (20 grams)

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

  10. Flatten the cookie ever so slightly and press a little bit of the streusel mixture and some sesame seeds into the cookie.

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

  12. 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)

  13. 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.

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

  15. As the cookies cool, top each cookie with more sesame seeds, freeze dried strawberry pieces and raw sugar. Let them cool for at least 15 minutes and enjoy!

    • Freeze dried strawberry pieces

    • Sesame seeds

    • Raw sugar