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Tahini Shortbread Cookies with Dulce de Leche

Tahini Cookies with Dulce de Leche

Buttery and rich Tahini Shortbread Cookies are sandwiched together with dulce de leche for a decadent treat.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Cookies
Servings 14 cookie sandwiches


  • ¾ cup butter room temperature
  • ½ cup sugar
  • ¼ cup brown sugar
  • cup tahini
  • 1 tsp vanilla
  • 1 ½ cups flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup sesame seeds for topping
  • 1 can dulce de leche homemade or store bought


  • In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars until light a fluffy, about 3-5 minutes. Add tahini and vanilla and mix until combined
  • In a separate bowl, whisk flour, baking powder, and salt. Add to butter mixture and mix on low speed until there are no more dry spots. Transfer the dough to a piece of plastic wrap and cover tightly. Refrigerate 30 minutes.
  • Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Roll out chilled dough between two sheets of parchment paper, to ¼-inch thickness. Use a cookie cutter to cut into 2-inch rounds. Transfer cookies to baking sheet and sprinkle sesame seeds over half of the cookies. Gently press down sesame seeds. Bake 9-11 minutes. Remove cookies from oven and let cool for 5 minutes before transferring to a cooling rack.
  • Once cookies are completely cooled, add 2 tsp dulce de leche to the flat side of half of the cookies (without sesame seeds). Top with flat side of remaining sesame seed covered cookies.
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