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Last Years Winning Cookie

Below is the recipe for Chocolate Cookies with Tahini Buttercream and Pomegranate Molasses:

Chocolate Tahini Buttercream Cookies by Nikki Randolph

Ingredients:

Cookie:

  • 2 cups all-purpose flour
  • 3/4 tsp salt
  • 3/4 cup cocoa powder
  • 2 tbsp cornstarch
  • 1 cup sugar
  • 1 cup unsalted butter, at room temperature
  • 1 large egg
  • 1 tbsp vanilla extract

Icing:

  • 2 sticks softened butter
  • 1/2 cup tahini
  • 1.5 cups powdered sugar
  • 1 tsp pure vanilla extract
  • 1/2 tsp salt

Optional Toppings:

  • 2:1 ratio of powdered pomegranate and powdered sugar
  • Date syrup, pomegranate molasses, maple syrup, or pomegranate syrup

Baking Instructions:

  1. Sift the flour, cornstarch, cocoa powder, and salt into a mixing bowl and whisk together to combine.
  2. In a separate bowl, combine room temperature butter and sugar. Mix on medium-low speed with a paddle attachment or by hand with a spoon—do not overmix.
  3. Add the egg and vanilla, then mix again.
  4. Gradually add the flour mixture to the bowl and mix just until combined. The dough will become sticky.
  5. Place the dough between two pieces of parchment paper and roll out to ¼-½ inch thickness. Refrigerate for at least 1 hour or up to overnight.

Icing:

  1. Mix the softened butter and tahini on medium speed until smooth.
  2. Add 1 tsp of vanilla and mix until just combined—do not overmix.
  3. Add the powdered sugar and salt, then blend on low until combined.

To Bake the Cookies:

  1. Preheat oven to 350°F (175°C).
  2. Use a cookie cutter to cut out shapes from the chilled dough.
  3. Bake for 8-12 minutes or until the centers are set. Allow the cookies to cool completely before decorating.
  4. Pipe or spread the buttercream on the cooled cookies.
  5. Decorate with syrup, sifted powdered sugar, or both.

Notes:

  • For a crisper cookie, chill the dough overnight and bake immediately after cutting.
  • Adjust baking times for thicker cookies if needed.
  • Get creative with toppings—maple syrup, pomegranate arils, broken-up halva, or whatever sounds good to you.
  • The salt in the buttercream can be omitted for a sweeter result.
  • Adding pomegranate to the buttercream helps balance acidity.