Description
These Italian Sesame Cookies are crisp, lightly sweet, and coated in nutty sesame seeds, perfect for a delightful snack or teatime treat. With a tender buttery dough flavored with vanilla and almond extracts, these cookies bring a wonderful crunch and subtle aroma. Ideal for sharing, they bake to a golden perfection in under 30 minutes.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/2 cup milk
Coating
- 1 cup sesame seeds
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter with granulated sugar until the mixture turns light and fluffy, creating a smooth base for the cookie dough.
- Incorporate Eggs and Extracts: Add eggs one at a time to the butter and sugar mixture, beating well after each addition. Stir in the vanilla extract and optional almond extract for enhanced flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mix to the wet mixture, alternating with milk. Begin and end with the flour mixture, stirring gently until just combined to avoid overmixing.
- Shape Dough: Roll the dough into 1-inch balls, then gently shape each ball into small logs to prepare for coating.
- Coat with Sesame Seeds: Roll each dough log in sesame seeds, pressing gently to ensure the seeds adhere evenly to the surface.
- Bake: Arrange the coated logs on the prepared baking sheet, spacing them apart. Bake in the preheated oven for 20-25 minutes or until the cookies turn lightly golden brown.
- Cool: Remove from oven and transfer cookies to a wire rack to cool completely, allowing them to firm up perfectly before serving.
Notes
- For a nuttier flavor, lightly toast the sesame seeds before coating the cookies.
- Ensure the butter is softened to room temperature to achieve a smooth, creamy dough.
- You can substitute almond extract with lemon extract for a different aromatic twist.
- Store cooled cookies in an airtight container at room temperature for up to one week.
- These cookies freeze well; freeze shaped dough logs before coating to save time later.
