clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Tahini Pinwheel Cookies

Tahini Pinwheel Cookies

  • Author: Cosette's Kitchen
  • Prep Time: 1 hour
  • Cook Time: 12 minutes
  • Total Time: 1 hour 12 minutes
  • Yield: 40 cookies 1x
  • Category: cookies
  • Method: baking
  • Cuisine: cookies


These simple and elegant holiday cookies are perfect for any cookie swap.


Units Scale
  • 1 cup of butter (2 sticks), softened
  • 3/4 cup powdered sugar
  • 1/2 tsp kosher salt
  • 1/2 tsp rose water
  • 1/2 tsp orange blossom water
  • 2 tsp milk
  • 1 egg
  • 2 cups flour
  • 1/2 tsp baking powder
  • 3 Tbsp black tahini
  • 1 egg, slightly beaten
  • 1/4 cup pistachio, chopped finely
  • 1/4 cup raw sugar


  1. In the bowl of a stand mixer fitted with paddle attachment (or hand mixer) combine your softened butter and powdered sugar together and beat for 2-3 minutes until combined and fluffy.
  2. Add in your salt, waters, milk and egg, continue to beat for another 2 minutes.
  3. Turn mixer on low and add your flour and baking powder.
  4. Mix until a cohesive dough forms.
  5. Remove dough and split into two, use a scale to weigh even portions.
  6. Return one half to the mixer and add in your black tahini.
  7. On a sheet of parchment paper dusted with flour, place one piece of dough and top with another sheet of parchment. Roll into a rectangle about 10"x12" and 1/8" thick. Set on a sheet pan.
  8. Continue with your second piece of dough in the same manner.
  9. Place both flattened dough pieces in the fridge for 30-40 minutes until firm.
  10. Preheat oven to 350 degrees.
  11. Remove dough from fridge and begin assembling. Place your plain dough down first and then your tahini dough on top.
  12. Align so they are straight with one another and trim any excess edges that don't align.
  13. Take the long edge and begin rolling the two doughs together tightly. Flatten as needed and continue to roll until the end. Trim any excess dough.
  14. Cut log in half and trim ends.
  15. Brush each individual log with beaten egg and roll into the pistachio and raw sugar mixture.
  16. Slice each log into thin cookies, about 1/4" thick. Each log should make about 20 cookies (40 total).
  17. Place cookies on a parchment lined cookie sheet, about 20 should fit on one sheet at a time.
  18. Bake one sheet at a time for 12 minutes, until cookies are just set.
  19. Remove from oven, let cool and enjoy!


  • Recipe adapted from The Kitchn
  • Cookie logs can be wrapped and frozen for up to 3 months, allow dough to thaw for about 30 minutes, then slice and bake as directed.

Keywords: pinwheel cookies, tahini, cookies, tahini cookies, pinwheel cookies recipe, sugar cookie, sugar tahini cookie