sesame seed cookies

Made with sweet cream butter, sesame seeds and a hint of lemon, these Italian sesame cookies are a classic family favorite. They can be made in advance and kept for several weeks- at room temperature or frozen- in an airtight container. Recipe adapted from Italy Magazine.

 Classic Italian Sesame Cookies Recipe {Reginelle Cookies}

250 g (2 cups, lightly spooned & leveled) all purpose flour

g (1/2 cup) granulated sugar

fine sea salt

tsp baking powder

egg egg

tbsp. milk (full fat

tsp vanilla extract

lemon,

sesame seeds, plus more as needed

Preheat oven to 350˚ F.  Line a sheet pan with parchment paper.

By hand or with a stand mixer: Combine the flour, sugar, salt and baking powder in a large bowl. Add the butter. With your finger tips (or paddle attachment if using a mixer) rub the butter into the flour mixture; the texture should look like coarse crumbs.

Add the egg yolks, milk, vanilla extract and lemon zest, if using. Mix until the dough holds together (it should be smooth- not sticky or dry). Roll the dough into a ball, cover with plastic wrap and chill for 30 minutes- 1 hr or overnight.

Cut the dough into 8 equal pieces. Roll into (8x) 5-inch long logs. Cut the logs into (24x) 1 1/2-inch pieces, like gnocchi but bigger.

Dunk the dough in the reserved egg whites and then roll in the sesame seeds. Place onto the sheet pan.

Bake for 30 minutes until light golden brown.

Once completely cool, store the cookies in an airtight container for several weeks. Freeze for up to 1-2 months.

These were my favorite snack when I was in school in Sicily! They look great!

Delicious cookies, better than the ones from any bakery. The texture and flavor are perfect and the recipe was very easy to follow. Can’t wait to add this to my Christmas cookie plate this year!

I've always loved getting these cookies from a good Italian bakery and somehow never thought I could make them myself! This was way easier than I thought to make! I used salted butter since I didn't have unsalted. I figured I would skip the sea salt and they were delicious. Next time I will try the exact recipe and compare. I'm wondering if I should have used a pinch of salt.

Made with sweet cream butter, sesame seeds and a hint of lemon, these Italian sesame cookies are a classic family favorite. They can be made in advance and kept for several weeks- at room temperature or frozen- in an airtight container. Recipe adapted (with changes) from Italy Magazine.

These Easy Vegan Sesame Seed Cookies are lightly sweetened, soft and chewy, incredibly delicious and make wonderful holiday gifts.

Sesame Seed Cookies

tahini (runny)

maple syrup

almond flour

cocoa powder

tsp baking soda

tsp salt

sesame seeds

Preheat oven to 350 and line a large rimmed baking sheet with unbleached parchment paper or a silicone mat.

Use a liquid measuring cup and pour in the tahini, then the maple syrup and finally the vanilla extract.  Mix well.

Use a medium sized mixing bowl and stir together the almond flour, cocoa powder, baking soda and salt. Use a fork if there are clumps that need to be dissolved.

Pour the wet ingredients into the dry and stir until dough comes together.

Use a tablespoon or small cookie scoop to portion out 18 golf ball sized cookies and drop them onto the prepared baking pan.

Wet your hands and then roll each cookie into a ball.

Place the sesame seeds into a small, shallow bowl. Roll each ball of cookie dough into the sesame seeds until fully coated and then return to the baking pan.  Use the bottom of a glass to press the sesame ball down into a flat, 1/8&quot; thick cookie.

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Sesame Seed Cookies

Top 4 sesame seed cookies recipes from across the web

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Classic Italian Sesame Cookies Rec...

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Sesame Seed Cookies

The most viewed sesame seed cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine