Tahini and Berry Jam Sugar Cookies
Tahini and Berry Jam Sugar Cookies are a savory and sweet combo that is simply irresistible. A mix of blueberries and strawberries creates a swirly jam nestled right into the cookies.
Tahini & Berry Jam Sugar Cookies!!!
It is true - I nearly fell to the floor after my first bite!
If PB&J transformed into a cookie, this would be it.
Crispy edges, chewy centers, and sweet homemade jam made from California Giant Berries blueberries and strawberries woven through like ribbons of fruity goodness.
The tahini brings an unexpected nutty richness that, when paired with the jam, creates this out-of-this-world combo of sweet-meets-savory that no one sees coming…
It’s the kind of cookie that steals the spotlight at any summer gathering.
And I dare you to have just one…I certainly couldn’t.
And the best part? You’ll have extra jam left over to slather on everything.
Homemade jam. Warm baked cookies. Check and check.
Talk about a recipe that just keeps on giving.
A Big Thank You To California Giant Berry Farms For Partnering With Us On This Delicious Recipe Video! Your Support Means The World And I’m So Glad We’re Able To Showcase Just How Delicious Your Berries Are All Year Long!
Makes 7 large cookies or 10 smaller ones:
Jam Ingredients:
½ cup California Giant Berries Strawberries, chopped
½ cup California Giant Berries Blueberries
2–3 tbsp sugar
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.
Dough Ingredients:
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
Top with sesame seeds
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.
