Gather your ingredients. The original recipe calls for traditional tahini paste. Sesame butter will also work.
Preheat the oven to 400 degrees.
Place the butter (make sure it is room temp) and the sugar in a mixer, with a paddle attachment. Beat on medium speed until just combined.
While it is still mixing, add the tahini.
Add the vanilla.
Add the heavy cream.
Add the flour.
Beat until the dough comes together, about another minute.
Transfer the dough to a clean work surface.
Knead until it is smooth.
Grab a bit of dough and roll into a ball. You want each ball to be about 20 grams. I am horrible at eyeballing amounts like this, so I use a scale.
Place on a baking sheet lined with parchment paper or a silpat (you will need two). Space the cookies at least an inch apart.
Use the back of a fork to push the cookie so that it flattens slightly. You want the cookie to become imprinted with the marks of the tine.
Repeat on all the cookies
Sprinkle each cookie with some cinnamon.
Place in the oven and bake until golden, about 15 minutes.
Remove from oven and let cool on wire rack.
Cookies will keep in a sealed container for a week.