Tahini Berry Jam Sugar Cookies

Name: Tahini Berry Jam Sugar Cookies
Prep time: 4 h
Cook time: 15 min
Yield: 10
Ingredients: ½ cup California Giant strawberries, chopped; ½ cup California Giant blueberries; 2–3 tbsp sugar; 8 tbsp unsalted butter; ¼ cup tahini; ½ cup packed light coconut or brown sugar; ⅓ cup granulated sugar; 1 large egg; 1 tbsp vanilla extract; 1½ cups all-purpose flour; ½ tsp baking soda; ¼ tsp baking powder; Pinch of salt; Sesame seeds for topping

Prep Time4 hr

Cook Time15 min

Serves10

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.

INGREDIENTS

For The Berry Jam

½ cup California Giant strawberries, chopped
½ cup California Giant blueberries
2–3 tbsp sugar

For The Cookie Dough

8 tbsp unsalted butter
¼ cup tahini
½ cup packed light coconut or brown sugar
⅓ cup granulated sugar
1 large egg
1 tbsp vanilla extract
1½ cups all-purpose flour
½ tsp baking soda
¼ tsp baking powder
Pinch of salt
Sesame seeds for topping

DIRECTIONS

- - 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.

Tahini Berry Jam Sugar Cookies

INGREDIENTS

For The Berry Jam

For The Cookie Dough

DIRECTIONS

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Follow your berries to the farm.