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Tahini Berry Jam Sugar Cookies

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Impresión
Tiempo de preparación4 horas
Hora de cocinar15 minutos
Sirve10

These chewy, nutty sugar cookies are swirled with homemade berry jam and finished with a sprinkle of sesame seeds for a unique twist. The rich brown butter and tahini base pairs perfectly with sweet California Giant berries for a treat that’s both comforting and unexpected.

INGREDIENTES

    For The Berry Jam

  • ½ cup California Giant strawberries, chopped
  • ½ taza de arándanos gigantes de California
  • 2–3 tbsp sugar

    • For The Cookie Dough

  • 8 tbsp unsalted butter
  • ¼ cup tahini
  • ½ cup packed light coconut or brown sugar
  • ⅓ taza de azúcar granulada
  • 1 huevo grande
  • 1 cucharada de extracto de vainilla
  • 1½ tazas de harina para todo uso
  • ½ cucharadita de bicarbonato de sodio
  • ¼ de cucharadita de levadura en polvo
  • Pizca de sal
  • Sesame seeds for topping

DIRECCIONES

      • Add the berries, and sugar to a small saucepan over medium heat. Let the fruit break down and bubble, stirring often. Once it’s nice and juicy, mash the berries a bit with the back of a spoon or fork. Simmer for 15-20 minutes until it thickens into a jammy consistency. Set aside to cool while you prep the dough.
      • Cut your butter into chunks and melt it in a small saucepan over low heat. Let it bubble, swirling occasionally, until it smells nutty and turns a deep golden brown. Pull it off the heat and immediately stir in the tahini until smooth and glossy. Let cool for a few minutes.
      • In a large bowl, whisk together both sugars. Pour in the warm butter-tahini mix and stir until it comes together.
      • Crack in the egg, add the vanilla, and stir until the mixture thickens and turns smooth.
      • In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Add that to the wet mix and stir just until combined.
      • Now drop spoonfuls of the cooled jam over your cookie dough and gently fold it through with a spatula. Just a couple folds - enough to get those pretty berry ribbons without totally mixing it in.
      • Cover the bowl with plastic wrap and pop it in the fridge for 3–4 hours (or overnight if you’re planning ahead). The chill helps the flavors deepen and gives you that perfect chewy texture.
      • When ready to bake, preheat your oven to 350°F and line a baking sheet with parchment paper. Scoop out the dough (around 2-3 tbsp per cookie). Space them a couple inches apart on the baking sheet and top with a sprinkle of sesame seeds.
      • Bake for 10-15 minutes, until the edges are set and lightly golden but the centers still look soft. Let them cool on the pan for 5 minutes before enjoying.

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