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    Home » Italian Cookies » Italian Sesame Cookies: Tips to make them the best!

    Italian Sesame Cookies: Tips to make them the best!

    November 20, 2023 Maria 2 Comments

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    Italian sesame cookies on a platter.

    Discover the secrets to baking perfect Italian sesame cookies with my expert tips. Thanks to the addition of lightly toasted sesame seeds and lemon sugar, these cookies are crispy and slightly citrusy sweet.

    Platter of baked Italian sesame cookies,

    Drawing from my experience of growing up Italian and a lifetime of baking Italian Christmas cookies, I’ve strived to refine my baking skills to the best of my ability.

    As a dietitian deeply rooted in Italian traditions, my passion for creating flawless Italian Christmas cookies has been unwavering. Some cookies, particularly those tied to holidays, have demanded years of dedication and experimentation. 

    One example is the Italian sesame cookie, a recipe I began “refining” over 25 years ago. You can read more about my inspiration for this recipe below.

    Today, I’m excited to impart all my knowledge to ensure you can create the best sesame seed cookie.

    You may wonder if this is an authentic Italian Biscotti Regina recipe. The answer is no.

    However, I can assure you that these cookies boast a delightful and distinctive flavor, achieved through the blend of lightly toasted sesame seeds and lemon-infused sugar. They offer a crisp texture with a subtle sweetness. Best of all, they look lovely in your platter of Italian Christmas cookies.

    Here are two of my favorite ways to make this exceptional recipe: one is traditional, while the other employs a food processor for a streamlined approach.

    Jump to:
    • Ingredients
    • Food processor method
    • Manual method 
    • Cutting, shaping and baking
    • Tips
    • FAQ
    • Classic Italian cookies
    • Recipe inspiration
    • Italian fried cookies for Christmas
    • Recipe
    Ingredients to make Italian sesame cookies.

    Ingredients

    • Granulated sugar: Adds sweetness to the cookies and a wonderful aroma when combined with citrus. 
    • Lemon zest: Provides a hint of citrus flavor. Orange zest is a great substitution.
    • All-purpose flour: The main dry ingredient for the cookie dough.
    • Baking powder: A leavening agent that helps the cookies rise.
    • Salt: Enhances the overall flavor of the cookies.
    • Egg and egg yolk: Contribute to the structure and moisture of the cookies.
    • Unsalted butter: Adds richness and flavor to the cookie dough.
    • Vanilla extract: Enhances the overall flavor of the cookies. If you enjoy Italian anise cookies, you can substitute the vanilla with anise extract. 
    • Sesame seeds: The key is to use lightly toasted sesame seeds, which bring out the best flavor.
    A photo collage of the process shots to make Italian butter cookies in a food processor.

    Food processor method

    • Create lemon sugar: Combine ½ cup of granulated sugar and 1 tablespoon of grated lemon zest in a food processor. Pulse until the zest infuses the sugar, creating a citrusy aroma.
    • Combine dry ingredients: Add 250 grams  (1¾ cups) of all-purpose flour, a teaspoon of baking powder, and ⅛ teaspoon of Kosher salt to the lemon sugar mixture. Pulse until all the dry ingredients are evenly distributed throughout the mix.
    • Incorporate butter and liquids: Add 113 grams of cubed cold butter to the mix, pulsing until it resembles coarse crumbs. Introduce 1 egg and 1 egg yolk (lightly beaten), and 1 teaspoon of vanilla extract. Pulse until a cohesive dough ball forms.
    • Forming a log: Transfer the dough to a lightly floured board and knead briefly. Shape into an 8-inch log.
    • Refrigerate: Cover the log with plastic film and refrigerate for at least 30 minutes or overnight. 
    A photo collage of the process shots to make Italian butter cookies manually.

    Manual method 

    • Create lemon sugar: Combine ½ cup of granulated sugar and 1 tablespoon of grated lemon zest in a bowl. Use your fingertips to rub the ingredients together, infusing the sugar with the aromatic citrus essence.
    • Combine dry ingredients: Add the dry ingredients (250 grams of all-purpose flour, a teaspoon of baking powder, and ⅛ teaspoon of Kosher salt to the lemon sugar; gently whisk together.
    • Incorporate butter and liquids: Using the large holes of a cheese grater, grate 113 grams of cold butter into the mixture. Use your fingertips to combine until the mixture is crumbly. Add 1 egg, 1 egg yolk (lightly beaten), and 1 teaspoon of vanilla extract. Mix until the dough roughly comes together.
    • Forming a log: Transfer the dough to a lightly floured board and knead briefly. Shape into an 8-inch log.
    • Refrigerate: Cover the log with plastic film and refrigerate for at least 30 minutes or overnight. 
    A photo collage of the sesame seed dough being cut.

    Cutting, shaping and baking

    • Preheating the oven and prepping: Preheat the oven to 350°F (175°C) and set the rack in the middle position. Line a baking sheet with parchment paper or a silicone baking mat.
    • Cutting the dough log:  If the dough has been refrigerated overnight, remove the log from the refrigerator 30 minutes before you shape your cookies. To cut the cookies, divide the log into eight equal sections. Roll out each section into a 6-inch log. Use a sharp knife or a bench scraper to cut each section into 1.5-inch pieces. Repeat with the rest of the dough, yielding 32 cookies. Cover with plastic film to prevent the surface of the cookies from drying out. 
    A photo collage of the process shots on how to cover Italian cookies with toasted sesame seeds.
    • Coating in toasted sesame seeds: After cutting the dough into pieces, gently coat each cookie in toasted seeds, ensuring an even and generous coating on all sides, including the ends. Use your fingertips to round off the corners gently.
    • Refrigerate: Place the formed cookies on a baking sheet about one inch apart. Refrigerate for approximately 15 to 30 minutes after shaping. 
    • Time to bake: Bake them in a preheated oven for 18-22 minutes or until they achieve a light golden hue and are firm to the touch. 
    • Cool off: Transfer to wire racks to cool completely before storing. 
    A close up of reginelle cookies.

    Tips

    • It’s essential to properly preheat the oven so the cookies turn out light, crisp, and delicious!
    • Sifting (or pulsing) the dry ingredients together helps ensure the baking powder is evenly distributed throughout the dough.
    • Refrigerating the dough enhances flavor and firms it up for easier handling.
    • Elevate the flavor of these Italian cookies by using lightly toasted sesame seeds. Toasting enhances the nutty aroma and deepens the sesame seeds’ overall taste, providing a delightful richness. If you’re unsure how to toast, check out my detailed guide on toasting sesame seeds.
    • The longer the cookies stay in the oven, the crispier they get.
    Close up of the crumbly buttery texture if sesame cookies.

    FAQ

    Should I weigh the flour for accuracy when making these butter cookies? 

    Yes, weighing the flour using a kitchen scale can provide greater accuracy in baking, ensuring consistent results and optimal texture in the butter cookies.

    Should the butter cookies be refrigerated after shaping? 

    A brief refrigeration period after shaping can help the cookies maintain shape and enhance their flavors.

    How do I store these cookies?

    Once the cookies have cooled completely, store them in an airtight container at room temperature. They should stay fresh for up to a week. If you want to store them longer, you can freeze the cookies in an airtight container for up to three months. Separate the layers with parchment paper to prevent sticking.

    Classic Italian cookies

    Italian honey balls in a red bowl.

    Struffoli

    Struffoli brings so much joy to our holiday festivities. These golden, crispy orbs, fried to perfection, are enveloped in a warm embrace of citrus-scented honey and adorned with festive sprinkles. This is my mom’s recipe.

    Crostoli: Twice a year, for Christmas and carnival, I indulge in the irresistible allure of Crostoli, also known as Chiacchiere Napoletane, a cherished family recipe. Light and crispy, delicate ribbon cookies embody the essence of festive indulgence.

    Roccocò: This Italian Roccocò recipe produces taralli-shaped crispy, spicy cookies originating in the Campania region. This Neapolitan Christmas treat gets its unique flavor from the combination of spices used to make it.

    Mostaccioli: A cherished favorite, these almond-based, honey-flavored cookies boast a dense, nutty texture with a light touch of spice. For me, it’s just not Christmas without a batch of my mom’s mostaccioli.

    Recipe inspiration

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    If you have visited my blog, you know that my mom and Nonna made a lot of Christmas cookies. She did, however, purchase a few from the local bakery. Sesame seed and classic Italian butter cookies were two that I remember. So, I never really had a recipe for them. 

    My journey with these cookies began when I stumbled upon a recipe in Sweet Maria’s Italian Cookie Tray (affiliate link), a cookbook I acquired in 1997. It felt like a connection between Marias – a delightful thought, but more importantly, I finally found a recipe I liked!    

    In 2002, I discovered a similar recipe in The Sopranos Family Cookbook (affiliate link). 

    The actual “aha” moments came years later. First, it was during an episode with Chef Michael Smith, who discussed the wonders of grated butter. So I stopped using my stand mixture and used a bowl and some elbow grease. 

    The second revelation struck me while I was making my pasta frolla recipe. Comparing the ingredients, it dawned on me – if I could make pasta frolla in a food processor, why not these sesame seed cookies?

    The experiment proved successful; as they say, the rest is history.

    In most recipes, you’ll find that these cookies are typically dipped in milk, water, or egg whites before being rolled in the sesame seeds. I have tried all of these variations, and at the beginning, the process works well,  but towards the end of the batch, the same seeds clump up and no longer look as pretty. 

    If the lightly toasted sesame seeds are gently pushed into the dough, they stick—no need for this extra step. But you can experiment and decide for yourself. 

    THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    Ciao for now,

    Maria 

    Just for you! A printable baking checklist to help you keep track of all your baking needs.

    If you love to bake, this is for you! Simply subscribe to my weekly newsletter and receive this FREE BAKING CHECKLIST PRINTABLE!

    This way, you won’t miss any of my new recipes, and it’s FREE! 

    Italian fried cookies for Christmas

    • Stacks of crispy crostoli on a white ceramic dish, ready to be served.
      Crostoli aka Chiacchiere Napoletane
    • A festive looking platter of honey drenched Caragnoli.
      Caragnoli: Italian Christmas Fritters
    • An overhead photo of Italian dessert calzone on a white platter.
      Calzoni di Ceci: An Italian Dessert Calzone
    • Italian Christmas Eve donuts on a white platter.
      Italian Fried Dough: Screppelle (frittelle)

    ★★★★★ If you have made these Italian cookies with sesame seeds, I would love to hear about it in the comments below and be sure to rate the recipe!

    Recipe

    Italian sesame cookies on a platter.

    Italian Sesame Cookies: Tips to make them the best

    Discover the secrets to baking perfect Italian sesame cookies. Toasted sesame seeds and lemon sugar create such a crispy cookie!
    5 from 1 vote
    Print Save RecipeSaved! Pin Rate
    Course: Dessert
    Cuisine: Italian
    Prep Time: 30 minutes minutes
    Cook Time: 20 minutes minutes
    Chill Time: 45 minutes minutes
    Total Time: 1 hour hour 35 minutes minutes
    Servings: 32 servings
    Calories: 80kcal
    Author: Maria Vannelli RD
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    Ingredients

    • ½ cup granulated sugar 100 grams
    • 1 tablespoon lemon zest
    • 1¾ cups all purpose flour 250 grams
    • 1 teaspoon baking powder
    • ⅛ teaspoon salt
    • 1 egg lightly beaten
    • 1 egg yolk lightly beaten
    • 4 ounces butter 113 grams
    • 1 teaspoon vanilla extract
    • 1 cup sesame seeds toasted

    Instructions

    FOOD PROCESSOR METHOD:

    • Create lemon sugar: Combine sugar and grated lemon zest in a food processor. Pulse until the zest infuses the sugar, creating a citrusy aroma.
    • Combine dry ingredients: Add dry ingredients to the lemon sugar mixture. Pulse until all the dry ingredients are evenly distributed throughout the mix.
    • Incorporate butter and liquids: Add cubed cold butter to the mix, pulsing until it resembles coarse crumbs. Add lightly between egg, egg yolk and vanilla extract. Pulse until a cohesive dough ball forms.
    • Forming a log: Transfer the dough to a lightly floured board and knead briefly. Shape into an 8-inch log.
    • Refrigerate: Cover the log with plastic film and refrigerate for at least 30 minutes or overnight. 

    CUTTING, SHAPING AND BAKING:

    • Preheating the oven and prepping: Preheat the oven to 350°F (175°C) and set the rack in the middle position. Line a baking sheet with parchment paper or a silicone baking mat.
    • Cutting the dough log:  If the dough has been refrigerated overnight, remove the log from the refrigerator 30 minutes before you shape your cookies. To cut the cookies, divide the log into eight equal sections. Roll out each section into a 6-inch log. Use a sharp knife or a bench scraper to cut each section into 1.5-inch pieces. Repeat with the rest of the dough, yielding 32 cookies. Cover with plastic film to prevent the surface of the cookies from drying out. 
    • Coating in toasted sesame seeds: After cutting the dough into pieces, gently coat each cookie in toasted seeds, ensuring an even and generous layer on all sides, including the ends. Use your fingertips to round off the corners gently. Refer to the video on the recipe card to see how this is done.
    • Refrigerate: Place the formed cookies on a baking sheet about one inch apart. Refrigerate for approximately 15 to 30 minutes after shaping. 
    • Time to bake: Bake them in a preheated oven for 18-22 minutes or until they achieve a light golden hue and are firm to the touch. 
    • Transfer to wire racks to cool completely.
    • Cookies can be stored in an airtight container for a few days. Can also be frozen.
    Enhance Your Cooking Experience!SCROLL UP for essential step-by-step photos embedded in the article above. When available, videos can be found in the next section. These visuals are designed to help you achieve perfect results every time. Happy cooking!

    Video

    Notes

    For the traditional method of forming the dough, refer to the details in the article. 
    • It’s essential to properly preheat the oven so the cookies turn out light, crisp, and delicious!
    • Sifting (or pulsing) the dry ingredients together helps ensure the baking powder is evenly distributed throughout the dough.
    • Refrigerating the dough enhances flavor and firms it up for easier handling.
    • Elevate the flavor of these Italian cookies by using lightly toasted sesame seeds. Toasting enhances the nutty aroma and deepens the sesame seeds’ overall taste, providing a delightful richness. If you’re unsure how to toast, check out my detailed guide on toasting sesame seeds.
    • The longer the cookies stay in the oven, the crispier they get.
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 
    Recipe adapted from Sweet Maria’s Italian Cookie Tray.

    Nutrition

    Serving: 1serving | Calories: 80kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 35mg | Potassium: 35mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 104IU | Vitamin C: 0.2mg | Calcium: 32mg | Iron: 1mg
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    Filed Under: Christmas, Cookies, Italian Cookies

    About Maria

    Maria Vannelli is a retired dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Sara

      November 20, 2023 at 11:45 pm

      5 stars
      Loved these!!!! So good! Thank you!

      Reply
      • Maria

        November 20, 2023 at 11:47 pm

        So happy to read this! Thanks Sara!

        Reply

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