Cookies don’t have to be boring. These lemon tahini poppyseed joints slap with a balance of rich, nutty sesame and that bright lemon punch your tastebuds didn’t know they were missing. They’re chewy, toasty, and just fancy enough to flex without trying too hard.

This is the kind of cookie you bring to a sesh and end up fielding DMs for the recipe all week. The tahini gives ‘em depth. The lemon keeps it fresh. The poppy seeds bring a little crunch and character.

This recipe makes about 20 cookies.

What you need.

1. ½ cup unsalted butter, softened
2. ½ cup tahini (stirred well)
3. 1 cup granulated sugar
4. Zest of 2 lemons
5. 2 tbsp fresh lemon juice
6. 1 large egg
7. 1 tsp vanilla extract
8. 1 ½ cups all-purpose flour
9. ½ tsp baking soda
10. ½ tsp baking powder
11. ½ tsp salt
12. 1 tbsp poppy seeds

Optional: sesame seeds for topping

What you need to do.

1. In a large bowl, beat butter, tahini, sugar, and lemon zest until light and fluffy (about 2–3 minutes).
2. Mix in lemon juice, egg, and vanilla. Beat until smooth.
3. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Add to wet mix and stir until just combined.
4. Fold in the poppy seeds. Dough will be soft – chill it for 30–60 mins if you want thicker cookies.
5. Preheat oven to 350°F (175°C). Scoop 1.5 tbsp balls of dough onto parchment-lined baking sheets. Optionally, sprinkle a few sesame seeds on top for extra flair.
6. Bake 10–12 minutes until edges are golden but centers are still soft. Let cool on pan for 5 minutes, then transfer to a rack.

These cookies hold up with coffee, with tea, or with a fat rip off your favorite rig. Store ‘em in an airtight jar if you’ve got the willpower, but fair warning: they tend to disappear faster than a fresh eighth on a Friday.

Keep it tasty, keep it weird. Bake high, stay grounded.