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Chocolate Tahini Gingerbread Cookies

Chocolate Tahini Gingerbread Cookies

  • Yield: roughly 3 dozen cookies 1x



For the Cookies:

  • 1½ cups semisweet chocolate chips
  • 2¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • 3 tablespoons unsalted butter, softened
  • 3 tablespoons sugar
  • ¼ cup molasses
  • ¼ cup tahini paste
  • ¼ cup water

For the Decorating Icing:

  • 2 cups powdered sugar
  • 1 tablespoon tahini paste
  • 12 tablespoons milk
  • Sprinkles, as desired


For the Cookies:

  1. Place the chocolate chips in a microwave-safe bowl and microwave for 30 seconds. Stir and repeat 2-3 more times until the chocolate chips are completely melted. Set aside.
  2. Whisk together the flour, baking soda, salt, and spices in a bowl.
  3. In the bowl of a stand mixer, beat together the butter and sugar until creamy. Add in the molasses, tahini, and melted chocolate.
  4. Add in half of the flour mixture and mix to combine. Add in the water and mix. Finally, add in the remaining half of the flour mixture. Mix until the batter is smooth and well combined.
  5. Place the dough on a sheet of plastic wrap and form into a disc. Wrap in the plastic wrap and set in the fridge for 30 minutes. You want the dough to chill down so it’s easier to work with but not to the point where it’s rock hard. You won’t be able to roll it out if it’s too cold.
  6. Preheat the oven to 350°F and line two baking sheets with parchment paper.
  7. Divide the dough in quarters and roll each section on a floured surface to a ¼-inch thickness. Cut dough into desired shapes using cookie cutters or a sharp knife. Place the cut cookies on the prepared baking sheets. Continue with all the dough.
  8. Bake for 5-6 minutes or until the edges are set and the centers are still slightly soft. Cool for a few minutes on the baking sheets before moving them to cooling racks to cool completely.
  9. Once the cookies are cooled, decorate as desired.

For the Decorating Icing:

  1. Place the powdered sugar in a bowl and whisk in the tahini and 1 tablespoon of milk.
  2. Whisk until smooth, adding more milk or sugar to get a drizzling consistency.
  3. Place in a piping or resealable plastic bag, snip the corner, and pipe onto the cookies. Decorate with sprinkles, if desired.