Italian Sesame Cookies Recipe

If you’ve ever wandered into an Italian bakery, you know the allure of Italian Sesame Cookies. These golden, nutty biscuits are a delightful blend of buttery dough and a crunchy, toasted sesame seed coating that’s as irresistible with morning coffee as it is for an after-dinner treat. Baking up a batch brings the warm, inviting aroma of tradition into any kitchen—and with just a handful of pantry staples, you, too, can create these storied cookies at home. Trust me, your cookie tin will thank you!

this Recipe

Ingredients You’ll Need

Every ingredient here is a building block for flavor, texture, and nostalgia. Simple as they are, each one has a part to play in making authentic Italian Sesame Cookies—so don’t skip or skimp! Here’s the essentials and why they matter:

• Unsalted Butter (1 cup, softened): Gives the cookies their rich, tender crumb and subtle buttery flavor—don’t substitute with margarine for the best results.
• Granulated Sugar (1 cup): Adds just the right sweetness and helps create that beautiful golden color as the cookies bake.
• Large Eggs (3): Eggs provide structure, help bind the dough, and add moisture for that perfect soft-but-crumbly bite.
• Vanilla Extract (2 teaspoons): Elevates the flavor profile—use pure vanilla if possible for the most aromatic cookies.
• All-Purpose Flour (3 cups): The sturdy foundation that holds everything together; don’t pack it too tightly when measuring.
• Baking Powder (1 tablespoon): Lifts the dough, ensuring each cookie bakes up light instead of dense.
• Salt (1/4 teaspoon): Just enough salt to balance and enhance all the sweet, nutty flavors.
• Milk (1/2 cup): Softens the dough, making it easier to shape and keeping the cookies tender.
• Sesame Seeds (1 1/2 cups, lightly toasted): The star of the show—toast them lightly for unbeatable aroma, flavor, and crunch on your Italian Sesame Cookies.

How to Make Italian Sesame Cookies

Step 1: Prep Your Oven and Baking Sheet

Begin by preheating your oven to 350°F (175°C). Line a sturdy baking sheet with parchment paper—this keeps the cookies from sticking and makes cleanup a breeze. While the oven heats, measure out each ingredient so you’re set for smooth sailing once you start mixing. Trust me, organized prep is the not-so-secret key to easy baking.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, use an electric mixer or a sturdy spoon to cream together the softened butter and granulated sugar. Beat until the mixture is light, creamy, and pale—that’s when you know the sugar is properly dissolved and your cookies will bake up tender and airy.

Step 3: Mix in Eggs and Vanilla

Add your eggs one at a time, beating well after each to fully incorporate. Then stir in the vanilla extract. This little bit of extra whisking helps the cookies achieve a soft, uniform crumb with the classic hint of vanilla that marks authentic Italian Sesame Cookies.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk the flour, baking powder, and salt until thoroughly blended. Mixing these together before adding them to the wet ingredients ensures an even rise and no lumps—critical for a perfect bite.

Step 5: Make the Dough

Gradually add the dry ingredients into the wet mixture, alternating with splashes of milk. Use a wooden spoon or spatula to fold everything together until you have a soft, workable dough. It shouldn’t be sticky or dry; add a touch more milk or flour if needed to get just the right consistency for shaping.

Step 6: Shape and Coat with Sesame Seeds

Take generous teaspoonfuls of dough and roll them between your palms into oval logs about 1 inch long. Roll each log in the toasted sesame seeds, pressing gently so the seeds adhere to every side—this is the moment that transforms simple dough into Italian Sesame Cookies!

Step 7: Bake

Arrange the coated dough logs on your lined baking sheet, leaving at least 2 inches between each for beautiful, even baking. Slide them into the oven and bake for 15 to 18 minutes, until the bottoms are light golden and the tops just begin to color. They’ll finish crisping as they cool.

Step 8: Cool Completely

Let the cookies rest on the baking sheet for about 5 minutes after baking—this helps them firm up—before transferring to a wire rack. Cooling completely is important for getting the signature crisp edge and soft crumb you crave in Italian Sesame Cookies.

How to Serve Italian Sesame Cookies

Garnishes

For a touch of extra flair, I love dusting the finished cookies with just a whisper of powdered sugar—especially if you’re serving them for a special occasion. Or, serve them as-is and let the toasted sesame seeds take center stage; their natural shine and golden color are more than enough to make these cookies eye-catching.

Side Dishes

The classics never fail: offer Italian Sesame Cookies with a cup of strong espresso, cappuccino, or black tea. They’re also delicious alongside a scoop of creamy gelato, or served with a platter of fresh fruit to balance the richness of the cookies.

Creative Ways to Present

Layer them in a pretty tin or rustic wooden box lined with waxed parchment paper—perfect as a hostess gift or festive holiday treat. These cookies also shine on dessert platters, especially when nestled among biscotti, amaretti, or other Italian sweets. For parties, I sometimes stack them in mini paper baking cups for easy snacking.

Make Ahead and Storage

Storing Leftovers

Italian Sesame Cookies are champs at staying fresh! Store fully cooled cookies in an airtight container at room temperature. They’ll keep crisp and tender for up to one week—if you can resist eating them all before then.

Freezing

For longer storage, freeze baked cookies in single layers separated by parchment in a zip-top freezer bag. They’ll last up to two months. Thaw at room temperature, and you’ll enjoy cookies just as scrumptious as the day they were baked.

Reheating

To refresh the cookies’ texture, pop them in a preheated 300°F oven for 3–5 minutes. This restores their delightful crispness—especially handy if your kitchen is a bit humid or you like your Italian Sesame Cookies extra crunchy.

FAQs

Can I use black sesame seeds instead of white?

Absolutely! Black sesame seeds add a beautiful contrast and a deeper, more toasty flavor. You can use them alone or mixed with white sesame seeds for an eye-catching twist on classic Italian Sesame Cookies.

Why do my cookies spread too much while baking?

If your dough is too warm or soft, the cookies may spread more than desired. Try chilling the shaped dough for 30 minutes before baking—this helps them keep their lovely oval shape.

Do sesame seeds need to be toasted?

Toasting really brings out the nutty aroma and flavor, but untoasted sesame seeds can be used in a pinch. If you’re looking for that authentic depth and aroma, though, it’s worth the quick step of toasting them yourself.

Can I make Italian Sesame Cookies in advance?

Definitely! These cookies hold up beautifully, and making them ahead means the flavors have time to meld. Store them in a tightly sealed tin and they’ll reward you with great taste for days.

Are these cookies gluten-free or vegan?

As written, Italian Sesame Cookies use wheat flour and eggs. For gluten-free or vegan tweaks, you can experiment with gluten-free flour blends and egg substitutes, but the texture and flavor will naturally shift a bit from the original.

Final Thoughts

Baking Italian Sesame Cookies at home brings a bit of old-world warmth and tradition straight into your kitchen. Whether you’re a longtime fan or tasting them for the very first time, these golden, nutty treats are sure to become a family favorite. Give the recipe a try—you’ll love how easy and rewarding it is to create a little taste of Italy with every bite!

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