Italian Sesame Cookies: Tips to make them the best!

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.

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

• 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.

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. 

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. 

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 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. 

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.

FAQ

Classic Italian cookies

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

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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. 

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Italian fried cookies for Christmas

★★★★★ 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