Tahini Concord Grape Thumbprint Cookies

Cookies, Desserts

Tahini and Concord Grape Thumbprint Cookie

These cookies are like a grown up version of peanut butter and jelly.

If you’ve ever bought a big jar of tahini for hummus and then scratched your head thinking what else you’d use it for, well, this izzzzz it. I remember ions ago, I tried to make hummus without tahini and thought it tasted great. I was like, why would I even need to buy that extra jar of tahini for $8. I obviously had no clue about life in general. Years later I wisened up and bit the bullet and bought tahini. The addition of tahini in hummus was revelatory. And I realized that hummus isn’t hummus without tahini.

These cookies celebrate the flavor of tahini. They have a bit of a bite, are slightly tangy, nutty and their texture is awesome (thanks to the sesame). These cookies are perfectly sweet which works great with all those flavors. And I mean, look at how cute they are!

Tahini and Concord Grape Thumbprint Cookie

Can we have a short discussion about how I cannot believe/I don’t want to believe that we’re halfway through August?! Yesterday while in Palm Springs, and in 100 degree weather, I saw Thanksgiving stuff at Rite-Aid!!! WHY! We’re so not there yet. I feel like I’ve always been a late bloomer. I’m not ready for summer to be over, though I absolutely love Fall/Winter/all things cozy.

Also, kids are already back in school. How is this possible?! I feel like when I was a kid I went back in very ate August. We need to let these kids live, man. They need a full fledged summer.

I’m going to stop complaining now and go eat a bunch of cookies. Bye. I’ll be back tomorrow with popsicles. It’s popsicle week on the blogosphere. You knew this, right?!

Tahini and Concord Grape Thumbprint Cookie

Tahini and Concord Grape Thumbprint Cookie

Tahini Concord Grape Thumbprint Cookies

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Serving Size: 24 cookies


  • 1 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup smooth tahini
  • 1 stick unsalted butter, softened
  • 1/4 cup packed brown sugar
  • 2 tablespoons sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup sesame seeds
  • 3 tablespoons sugar
  • Concord jam


  • In a medium mixing bowl, combine the all-purpose flour, baking powder, baking soda and salt. Set aside.
  • In a large bowl, using a hand-mixer, beat together the tahini and softened butter until very smooth, about 30 seconds. Add the two sugars and beat once more until smooth, about 30 seconds. Next, beat in the egg and vanilla extract. In two batches, add the dry ingredients until no speckles of flour are visible. The dough should be soft and supple. Transfer to the fridge to chill for about 10 minutes.
  • Meanwhile, preheat the oven to 350 degrees. Line a baking sheet with parchment and set aside. To a small bowl, combine the sesame seeds and sugar.
  • Using a 2-ounce cookie dough scooper (or a tablespoon), scoop out a ball of dough. Roll the dough into a circle using the palm of your hands. Roll the ball of dough in the sesame/sugar mixture until it's completely covered. Transfer to the cookie sheet; repeat the scooping and rolling process until you've worked through about half the dough (you'll need to bake these cookies in two batches), being sure to space the cookies about 3-inches apart (they'll spread a bit).
  • Transfer to the oven and bake for 10 minutes, until the cookies have spread slightly. Carefully remove the baking sheet from the oven and using the opposite end of a spatula, make an indentation in the center of the cookie. If the hole isn't big enough you might have to make a crater using a few taps with the edge of the spatula. Return the cookies to the oven and bake for an additional 5 minutes more, and until the edges are lightly golden brown. Allow to cool for 5 minutes on the baking sheet (they'll be very fragile right when they come out of the oven) and then transfer them to a cooling rack until they're room temperature. When cooled, add a teaspoon of jam to the center of the cookies. These cookies will keep in an airtight container for up to 5 days.
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Leave a Reply

  • Reply Christina @ The Beautiful Balance August 14, 2013 at 11:49 pm

    Holy yum, you evil genius! I use tahini in hummus, salad dressings…uh, yep, that’s about it! Haha I just realized that is all I use it for. Not anymore! The jar in my cupboard is destined for these delicious little morsels of goodness!

  • Reply Rachel Sally August 14, 2013 at 9:53 pm

    Gosh if these aren’t the cutest! I love the PB&J type theme juxtaposed with the insanity of back-to-school already!

  • Reply Jayne August 14, 2013 at 8:06 pm

    Those sesame seed speckles are so pretty. I love anything that has sesame seeds on them. Must. Look. For. Tahini!

  • Reply DessertForTwo August 14, 2013 at 7:15 pm

    Yep! When I was a poor grad student, I made hummus without tahini. Now that I’m a grown up with a job, I always buy tahini 🙂

    I love this sweet recipe with tahini!

    • Reply Adrianna Adarme August 16, 2013 at 9:18 am

      The best part of being a grown-up is being able to afford tahini. (Not really.)

  • Reply Tieghan August 14, 2013 at 7:03 pm

    Amazing and so pretty! I bet tahini in cookies is so good! I cannot wait to try it!

  • Reply Laura (Blogging Over Thyme) August 14, 2013 at 6:58 pm

    Gorgeous. I love concord grapes! They also make awesome sorbet, just saying. Love your pairings of flavors, super creative and fun.

  • Reply Sophie August 14, 2013 at 5:13 pm

    These are amazing! Pretty, and sound so delicious. I love your style. I was at the dollar store for some gum and saw Halloween decorations. BOOOO. And not like scary-Halloween boo. Like, let us have our summer boo!

  • Reply Salvegging @ salvegging.blogspot.com August 14, 2013 at 2:09 pm

    Awesome : ) I think I know where the last of my tahini is going! It’s been ignored for too long.

  • Reply little t August 14, 2013 at 1:03 pm

    A grown-up version of peanut butter and jelly? SOLD!

  • Reply Abby @ The Frosted Vegan August 14, 2013 at 10:17 am

    I am SO thankful that you gave me something to do with all that tahini, yeah guuurl!

    Also, p.s. why Thanksgiving?? I’m living in summer FOREVER

  • Reply Becky @ A Calculated Whisk August 14, 2013 at 10:13 am

    Wow~ I have to say I was skeptical when I saw the title, but had to click right away, and they look delicious!

  • Reply Faygie August 14, 2013 at 10:09 am

    I’m constantly making hummus, so I always have a huge jar of tahini in the fridge. This looks like such a great way to use it!

  • Reply Grace @ Earthy Feast August 14, 2013 at 9:28 am

    OMG! I just love everything about these! Super cute looking and they sound amazing!

  • Reply Quyen August 14, 2013 at 9:27 am

    These cookies look great. I actually have a large jar of tahini and I’ve been wondering what else I can use it for as I can’t make that much hummus! Thanks for the tip!

  • Reply sandra August 14, 2013 at 8:57 am

    These look so amazing and I have to say that your photography is stunning. I love the shots of the scooper in the background and the spilled jam. Really perfect!

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