These cookies are impossibly tender, rich with sesame flavor, and melt into a million buttery crumbs with every bite. Crisp around the edges, delicate in the center, and dangerously easy to keep reaching for.

Ingredients

• 200g unsalted butter, softened
• 250g tahini (sesame butter)
• 200g cane sugar
• 400g all purpose flour
• 1 tsp pure vanilla extract
• 10g baking powder
• 5g sea salt

Method

1. Preheat the oven to 338°F (170°C).
2. Using a stand mixer fitted with the paddle attachment, beat together the butter, tahini, cane sugar, and vanilla until smooth.
3. Sift in the flour and baking powder, then add the sea salt. Mix just until a soft dough forms.
4. Chill the dough for 30 minutes.
5. Scoop the dough into 1 to 1½-inch balls and place them on a parchment-lined baking sheet. If you’d like, gently press a pecan half onto the top of each cookie.
6. Bake for about 15 minutes, until the bottoms are lightly golden while the tops remain pale.

The cookies will be very soft when they come out of the oven. Let them cool completely before moving or eating them. That’s when they develop their signature sandy, melt-in-your-mouth texture.

Save this recipe for the next time you’re craving something simple, buttery, and unforgettable.