These Tahini Thumbprint Cookies are wonderfully tender and filled with sticky strawberry sumac jam. They’re covered in sesame seeds for a touch of nuttiness and they’re perfect for baking when fresh strawberries are in season.
These tahini thumbprint cookies are very reminiscent of a peanut butter and jelly sandwich. The tahini and sesame seeds add a nutty flavor while the strawberry sumac jam adds a layer of fruity sweetness.
When testing these cookies, we tried two different methods for when to add the jam. Ultimately, we landed on adding it after baking the cookies because they looked a lot better than the alternative. While adding the jam before baking didn’t require us to make an extra indent in the cookies, it bubbled in a way that made the final result look lackluster. So if you’re wondering why we didn’t just fill them beforehand, that’s why.
To store these cookies, we keep them in the fridge because they not only last longer, but we find that they taste better when they’re cold. Plus, the texture is nice and tender, almost like a shortbread cookie. These are great by themselves but we image they’d be even better with a nice cup of black tea!
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Ingredient Notes and Substitutions
Find the full list of ingredients, measurements, and instructions in the recipe card below!
- Strawberries: We use fresh strawberries since we’re cutting them into chunks.
- Ground Sumac: This adds an earthy fruity flavor to the jam.
- Cornstarch: This tenderizes the cookies, making them nice and soft.
- Tahini: Make sure your tahini is well-stirred before using it. Doing this ensures that there are no lumps in your cookie dough.
Step-by-Step Instructions
This section provides a general overview as well as any pictures to guide you through the recipe. The full detailed recipe instructions are in the recipe card at the bottom of the post.
1. Add the strawberry jam ingredients to a saucepan. Add the chopped strawberries, sugar, sumac, and lemon juice to a saucepan and stir occasionally over medium heat.
2. Cook the strawberry jam. Mash the strawberries with a potato masher or forks then cook on medium-low heat while stirring occasionally. You’ll know the jam is done when it looks glossy and gelatinous.
3. Mix the wet ingredients for the cookie dough. Beat the butter and sugar until pale and creamy then mix in the tahini, egg, and vanilla extract.
4. Add the dry ingredients then chill the dough. Fold the flour mixture into the wet ingredients then chill the dough for at least 1 hour to stiffen up. You should be able to easily shape the dough without it being sticky.
5. Roll in sesame seeds. Portion the dough into 2 tbsp dough balls then roll in the sesame seeds before placing them on the baking sheet.
6. Make a crater in the center of the cookies. Use a ½ teaspoon measure to press down in the center of the cookies to make an indent.
7. Bake and reshape. Bake for 18-20 minutes. Use the ½ teaspoon measure to re-shape the well in the center of the cookies (you should still be able to make out the outline from the previous indent).
8. Fill the centers with jam. Spoon the strawberry sumac jam into the wells of each cookie.
Tips for These Tahini Thumbprint Cookies
- Use a kitchen scale. It’s too easy to over or under measure things like flour and sugar which is why we always recommend using a kitchen scale/grams when baking. That way you’ll end up with more consistent results.
- Chill the dough longer if needed. If the dough starts to stick to your hands, chill it for at least another 30 minutes. A sticky dough makes things messier and you’ll end up using a lot more sesame seeds.
If you made this recipe for Tahini Thumbprint Cookies with Strawberry Sumac Jam, please let us know by leaving a star rating and review down below. We’d love to hear from you!
📖 Recipe
Tahini Thumbprint Cookies with Strawberry Sumac Jam
Equipment
- Kitchen Scale
- Oven Thermometer
- Small Saucepan
- Potato Masher optional
- Electric Hand Mixer
Ingredients
Strawberry Sumac Jam:
- 454 g (1 lb) strawberries hulled and chopped
- 133 g (⅔ cup) granulated sugar
- 2 tsp ground sumac
- 2 tsp lemon juice
Tahini Thumbprint Cookies:
- 240 g (2 cups) all-purpose flour spooned and leveled
- 20 g (2 tbsp) cornstarch
- ½ tsp fine sea salt
- 226 g (1 cup) unsalted butter softened
- 175 g (¾ cup + 2 tbsp) granulated sugar
- 120 g (½ cup) tahini well-stirred
- 1 large egg room temperature
- 1 tsp pure vanilla extract
- 72 g (½ cup) white sesame seeds plus 2 tbsp if needed
Instructions
Strawberry Sumac Jam:
- Add the strawberries, sugar, sumac, and lemon juice to a small saucepan and stir to combine.
- Place over medium heat and stir occasionally until the liquid starts to release from the strawberries and it comes to a simmer.
- Continue simmering for 5 minutes to soften the strawberries. Stir if needed to tamp down any rising bubbles.
- Reduce to medium-low heat and use a potato masher or a fork to mash the strawberries into small pieces.
- Continue cooking over medium-low while stirring occasionally until the mixture thickens and gelatinizes, about 15 minutes. While it's simmering, skim off any foam. You'll know the jam is done when it falls off a silicone spatula in glossy, jelly-like lumps.
- Transfer the jam to a heatproof bowl and let it come to room temperature while you make the cookies.
Tahini Thumbprint Cookies:
- In a medium bowl, whisk together the flour, cornstarch, and salt.
- Add the butter and sugar to a large bowl and use an electric hand mixer to beat on medium speed for 2-3 minutes until pale and creamy.
- Add the tahini and mix for 1 minute until well combined and creamy. Mix in the egg and vanilla extract until well combined.
- Add the flour mixture and fold until the dough comes together. Don't overmix. Cover and chill for 1 hour to allow the dough to stiffen up.*
- A few minutes before the cookies are done chilling, preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper. Add the sesame seeds to a small shallow dish.
- Portion the cookies into 2 tbsp and roll into a ball. Roll the dough ball in the sesame seeds to coat all over then place 2 inches (5 cm) apart on the prepared baking sheet.
- Use a half teaspoon measuring spoon to press down in the centers of the dough balls, making a crater.
- Bake for 18-20 minutes until the tops are matte and the bottom edges are just starting to brown.
- Remove the cookies from the oven and immediately use the same half teaspoon to gently re-shape the indent in the center of the cookies. Use the edges of previously made indent as a guide. Press down gently to prevent the edges from cracking. Cool on the pan for 5 minutes.
- Transfer the cookies to a wire rack to cool completely then fill the centers with the cooled strawberry sumac jam.
Notes
- Chilling the Dough: If the dough is sticking to your hands when rolling, recover and chill the dough for at least another 30 minutes.
- Storage: Place the cookies in an airtight container or on a plate covered with plastic wrap. Store in the fridge for up to 5 days.
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