Beat butter and 1½ cups sugar until light and fluffy, about 3 minutes. Add eggs one at a time.

Drizzle in tahini and mix until just combined — you want streaks, not fully incorporated.

Whisk together flour, cream of tartar, baking soda, and salt. Fold into butter mixture.

Chill dough 30 minutes. Preheat oven to 375°F.

Mix cinnamon and sugar in a small bowl. Scoop dough into balls and roll in cinnamon sugar.

Bake 10–12 minutes until edges are set. Centers will look underdone — that's perfect. Cool on pan 5 minutes.

Beat butter and 1½ cups sugar until light and fluffy, about 3 minutes. Add eggs one at a time.

Drizzle in tahini and mix until just combined — you want streaks, not fully incorporated.

Whisk together flour, cream of tartar, baking soda, and salt. Fold into butter mixture.

Chill dough 30 minutes. Preheat oven to 375°F.

Mix cinnamon and sugar in a small bowl. Scoop dough into balls and roll in cinnamon sugar.

Bake 10–12 minutes until edges are set. Centers will look underdone — that's perfect. Cool on pan 5 minutes.

Beat butter and 1½ cups sugar until light and fluffy, about 3 minutes. Add eggs one at a time.

Drizzle in tahini and mix until just combined — you want streaks, not fully incorporated.

Whisk together flour, cream of tartar, baking soda, and salt. Fold into butter mixture.

Chill dough 30 minutes. Preheat oven to 375°F.

Mix cinnamon and sugar in a small bowl. Scoop dough into balls and roll in cinnamon sugar.

Bake 10–12 minutes until edges are set. Centers will look underdone — that's perfect. Cool on pan 5 minutes.

Beat butter and 1½ cups sugar until light and fluffy, about 3 minutes. Add eggs one at a time.

Drizzle in tahini and mix until just combined — you want streaks, not fully incorporated.

Whisk together flour, cream of tartar, baking soda, and salt. Fold into butter mixture.

Chill dough 30 minutes. Preheat oven to 375°F.

Mix cinnamon and sugar in a small bowl. Scoop dough into balls and roll in cinnamon sugar.

Bake 10–12 minutes until edges are set. Centers will look underdone — that's perfect. Cool on pan 5 minutes.

Beat butter and 1½ cups sugar until light and fluffy, about 3 minutes. Add eggs one at a time.

Drizzle in tahini and mix until just combined — you want streaks, not fully incorporated.

Whisk together flour, cream of tartar, baking soda, and salt. Fold into butter mixture.

Chill dough 30 minutes. Preheat oven to 375°F.

Mix cinnamon and sugar in a small bowl. Scoop dough into balls and roll in cinnamon sugar.

Bake 10–12 minutes until edges are set. Centers will look underdone — that's perfect. Cool on pan 5 minutes.

Beat butter and 1½ cups sugar until light and fluffy, about 3 minutes. Add eggs one at a time.

Drizzle in tahini and mix until just combined — you want streaks, not fully incorporated.

Whisk together flour, cream of tartar, baking soda, and salt. Fold into butter mixture.

Chill dough 30 minutes. Preheat oven to 375°F.

Mix cinnamon and sugar in a small bowl. Scoop dough into balls and roll in cinnamon sugar.

Bake 10–12 minutes until edges are set. Centers will look underdone — that's perfect. Cool on pan 5 minutes.

Beat butter and 1½ cups sugar until light and fluffy, about 3 minutes. Add eggs one at a time.

Drizzle in tahini and mix until just combined — you want streaks, not fully incorporated.

Whisk together flour, cream of tartar, baking soda, and salt. Fold into butter mixture.

Chill dough 30 minutes. Preheat oven to 375°F.

Mix cinnamon and sugar in a small bowl. Scoop dough into balls and roll in cinnamon sugar.

Bake 10–12 minutes until edges are set. Centers will look underdone — that's perfect. Cool on pan 5 minutes.

Beat butter and 1½ cups sugar until light and fluffy, about 3 minutes. Add eggs one at a time.

Drizzle in tahini and mix until just combined — you want streaks, not fully incorporated.

Whisk together flour, cream of tartar, baking soda, and salt. Fold into butter mixture.

Chill dough 30 minutes. Preheat oven to 375°F.

Mix cinnamon and sugar in a small bowl. Scoop dough into balls and roll in cinnamon sugar.

Bake 10–12 minutes until edges are set. Centers will look underdone — that's perfect. Cool on pan 5 minutes.

Beat butter and 1½ cups sugar until light and fluffy, about 3 minutes. Add eggs one at a time.

Drizzle in tahini and mix until just combined — you want streaks, not fully incorporated.

Whisk together flour, cream of tartar, baking soda, and salt. Fold into butter mixture.

Chill dough 30 minutes. Preheat oven to 375°F.

Mix cinnamon and sugar in a small bowl. Scoop dough into balls and roll in cinnamon sugar.

Bake 10–12 minutes until edges are set. Centers will look underdone — that's perfect. Cool on pan 5 minutes.

Beat butter and 1½ cups sugar until light and fluffy, about 3 minutes. Add eggs one at a time.

Drizzle in tahini and mix until just combined — you want streaks, not fully incorporated.

Whisk together flour, cream of tartar, baking soda, and salt. Fold into butter mixture.

Chill dough 30 minutes. Preheat oven to 375°F.

Mix cinnamon and sugar in a small bowl. Scoop dough into balls and roll in cinnamon sugar.

Bake 10–12 minutes until edges are set. Centers will look underdone — that's perfect. Cool on pan 5 minutes.

Beat butter and 1½ cups sugar until light and fluffy, about 3 minutes. Add eggs one at a time.

Drizzle in tahini and mix until just combined — you want streaks, not fully incorporated.

Whisk together flour, cream of tartar, baking soda, and salt. Fold into butter mixture.

Chill dough 30 minutes. Preheat oven to 375°F.

Mix cinnamon and sugar in a small bowl. Scoop dough into balls and roll in cinnamon sugar.

Bake 10–12 minutes until edges are set. Centers will look underdone — that's perfect. Cool on pan 5 minutes.

Beat butter and 1½ cups sugar until light and fluffy, about 3 minutes. Add eggs one at a time.

Drizzle in tahini and mix until just combined — you want streaks, not fully incorporated.

Whisk together flour, cream of tartar, baking soda, and salt. Fold into butter mixture.

Chill dough 30 minutes. Preheat oven to 375°F.

Mix cinnamon and sugar in a small bowl. Scoop dough into balls and roll in cinnamon sugar.

Bake 10–12 minutes until edges are set. Centers will look underdone — that's perfect. Cool on pan 5 minutes.