
Yield: about 20 cookies
Ingredients
Cookie Dough Base:
- 3 cups (360g) all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (226g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 1 large egg, room temp
- 1 large egg yolk, room temp
- 1 Tbsp vanilla extract
Tahini Cookie Dough (Beige):
- 2 Tbsp (32g) tahini
Rose-Halva Cookie Dough (Pink):
- 2 Tbsp (45g) Seed + Mill Toasted Sesame Halva, crumbled
- ½ tsp rose water
- wee bit of pink gel food colouring
Black Sesame Cookie Dough (Grey):
- 2 Tbsp (35g) Rooted Fare Black Sesame Crunchy Butter
For Rolling:
- ½ cup (99g) granulated sugar
Decoration:
- white sesame seeds
- black sesame seeds
- Roxy & Rich Super Pearl Sparkle Dust, optional
Directions
- In a large bowl, whisk together flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugar on medium-high until light and fluffy.
- Add egg, egg yolk, and vanilla, mixing until thoroughly combined.
- Add 1/3 of the flour mixture to butter mixture, mixing on low until it’s almost all incorporated. Scrape down bowl. Repeat two more times with rest of flour mixture.
- Gather dough and place in bowl that you mixed the dry ingredients in. Divide dough into 3 portions (320–325g each).
NOTE: We highly recommend weighing your dough at this step so you can accurately portion it out. - Place one portion of dough back in mixer bowl. Add tahini, then mix on low until fully incorporated. Transfer dough to another bowl, then place in fridge.
- Place another portion of dough in mixer bowl. Add crumbled halva, rose water, and a wee bit of pink gel food colouring. Mix on low until fully incorporated. Transfer dough to another bowl, then place in fridge.
- Place final portion of dough in mixer bowl. Add black sesame butter, then mix on low until fully incorporated. Transfer dough to another bowl, then place in fridge.
- Chill doughs for 30 minutes.
- When the chill time is almost up, heat oven to 350°F. Line baking sheets with parchment paper; set aside.
- To make the fun, tri-colour cookies, you must first create equal-sized cookie dough balls. Grab one of your lined baking sheets. Starting with the beige tahini dough, form into balls that are about 2 teaspoons each. (A #60 cookie scoop is super helpful here.) Place dough balls on baking sheet.
- Next, make balls with the pink rose-halva dough. Then make balls with the grey black sesame dough.
- Now it’s cookie time! Take one of each colour ball and smoosh them together, then roll into a larger ball.
NOTE: You can line up the small balls in a row for a striped effect. You can put them in a triangle formation for a pie chart look. You can smash ‘em together and twist ‘em around. Just have fun with it! We enjoyed seeing how all the different cookies turned out after they baked. - Pour granulated sugar into a small bowl. Roll each cookie ball in the sugar before placing on the prepared baking sheets.
- Bake for 10–11 minutes or until edges are set.
- After you remove the baking sheet from the oven, give it a couple of whacks on the counter. Place baking sheet on wire rack.
- While the cookies are still warm, sprinkle white and black sesame seeds on top.
- Let cookies cool on baking sheets for about 10 minutes before transferring cookies to another wire rack to cool completely.
- After your cookies are totally cool, add some more pizzazz with sparkle dust, if you like.
Did you try this recipe? Tag @fikabrodbox or #fikabrödbox!
Leave a Reply