Made with sweet cream butter, toasted sesame seeds and a hint of lemon, my classic Italian sesame cookies are a treasured family favorite. They can be made in advance and kept for several weeks at room temperature or frozen in an airtight container. Recipe makes 24 cookies.
If you know these cookies, you know. Perhaps you grew up with them like I did, or sampled a few from the Italian bakery- along with anise biscotti, pignoli cookies and rainbow cookies to name a few! Whatever the case, I’d never dream of making Italian sesame cookies at home. Store-bought are excellent.
My recipe research, however, revealed that store-bought Italian sesame cookies are made with shortening or oil, which doesn’t compare to butter in flavor. Butter elevates this recipe in the most glorious way. You have to try it.
Originating from Sicily, Italian sesame cookies go by several names: Reginelle, Regina cookies or Biscotti della Regina. My version is buttery, slightly soft in the center, and kissed with lemon zest and vanilla extract. A shower of toasted sesame seeds hugs the outer edges and I’m convinced the flavor improves over time.
A Few Tips:
- This dough comes together very quickly- by hand or in a stand mixer- and needs a 30 minute to 1 hour rest in the fridge.
- Once baked, these cookies will last for several weeks in an airtight container and can be frozen too.
- The sesame seeds do not brown very much in the oven; feel free to toast them first for extra color (optional).
Italian Sesame Cookies: How to Make it {Step-By-Step Recipe}
- Combine the flour, sugar, salt and baking powder into a large bowl. Add cold cubed butter and rub the mixture between your fingertips; the texture should resemble coarse crumbs. Add egg yolks, milk, vanilla and lemon zest.
- Mix until a soft dough forms. Mound into a ball, wrap and chill for 30 minutes to 1 hour. The chilling step helps the dough relax, making it easier to roll. You could even rest the dough over night if need be. PS: ignore the espresso cup in the above image (it’s not part of the recipe- I was thirsty).
- Cut the dough into wedges. Roll into eight 5-inch long logs. Then cut the logs into approximately (24x) 1 1/2-inch pieces (like homemade gnocchi), but slightly bigger.
- Dunk the dough pieces into egg whites and roll in sesame seeds.
- Arrange on a sheet pan and bake @ 350 F for 30 minutes until light golden brown.
More Italian Cookies To Try
If you like this recipe, I have a feeling you’ll want to make my soft & chewy pignoli cookies or these crunchy Italian anise biscotti for variety.
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Classic Italian Sesame Cookies Recipe {Reginelle Cookies}
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 24 cookies 1x
- Category: Cookies
- Method: Oven-Baked
- Cuisine: Italian
- Diet: Vegetarian
Description
Made with sweet cream butter, sesame seeds and a hint of lemon, these classic Italian sesame cookies are a treasured family favorite. They can be made in advance and kept for several weeks- at room temperature or frozen- in an airtight container. Makes 24 cookies. Recipe adapted (with changes) from Italy Magazine.
Ingredients
- 250 g (2 cups, lightly spooned & leveled) all purpose flour
- 100 g (1/2 cup) granulated sugar
- 1/4 tsp. fine sea salt
- 1 tsp baking powder
- 113 g (8 tbsp. or “1 stick”) unsalted butter, cut into small cubes (cold-ish)
- 3 egg yolks (save the egg whites for coating)
- 2 tbsp. milk (full fat or any %)
- 1/2 tsp vanilla extract
- Zest of 1 lemon, about 1 tbsp lightly packed (optional).
- 3/4 cup sesame seeds, plus more as needed
Notes & Tips
You won’t need the full 3 egg whites for coating the dough in sesame seeds (1-2 is plenty). Feel free to portion out only what you’ll need and save/freeze the rest for another recipe.
Instructions
- 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.
Comments
Marilyn says
Just made these! Perfection! Thank you!
Marie Ambrosino says
oh, my dough is not coming together, not sure where to add to it. Any suggestions?
Lauren Sorrell says
My family makes these but dips the cookie into milk and then the sesame seeds
Dava says
When do you toast the sesame seeds?
Christie says
You toast the sesame seeds prior to making the cookies, if desired.
D Burrusso says
Delicious!! Recipe easy to follow!! Making this one a Christmas tradition!!
Emilie Raffa says
Ooo yay! Me too. I’m addicted to them actually. Haven’t tried a sourdough discard version, although it sounds delicious!
Barney says
Any suggestion as to how much starter to add to your recipe? Would other changes need to be made?
Charles says
We have been making Italian sesame seed cookies for quite a while from a recipe straight from a genuine Italian person. We find that after baking them and prior to eating them we have to bake them some more to make them hard, similar to the ones that you would normally purchase, we’re wondering if there is a step that would make them hard the first time they are baked other than that they’re really Good.
Maureen says
Just made these for a New Year’s Day treat. Delicious. Thank you and Happy New Year 2023.
Emilie Raffa says
You’re very welcome, Maureen! I’m glad you liked them. Happy 2023! xx
Deb says
Recipe was easy and cookies turned out delicious. I may have rolled out a smaller cookie and 2nd batch reduced time to 25 minutes to get that softer center. Thank you for a wonderful cookie to add to my Christmas assortment.
Emilie Raffa says
You are very welcome. This is such a special recipe and I’m thrilled you liked it! xx
Deb says
I’m tossed between using butter, Crisco or some of both in Sesame cookies since there are so many different recipes for them. Why do you prefer butter? Also, why do you like egg yolks only?
Thank you
Emilie Raffa says
Hi Deb! I prefer these cookies with butter, 100%. I wouldn’t make them any other way. Butter adds flavor, richness and texture. Shortening adds zero flavor- just fat. As for the egg yolks, they also add richness and flavor. But the selling point, in my opinion, is that they impart a slightly softer, more tender texture.
Janice says
You never answered her question about the salted butter. Do you also add salt to this recipe with the salted butter or . Do you use both or just unsalted with this recipe. Thank you
Emilie Raffa says
Hi there! Answered in detail below :) In short: if using salted butter, just omit the additional salt in this recipe. Enjoy!
Pat says
My sesame seeds are already toasted. Will they come too dark?
Emilie Raffa says
Pat, I think you will be fine with toasted sesame seeds. You can always cover the tray with foil during baking, or towards the end, just to play it safe.
Cassie says
Hello, I am really enjoying your website!!
Im curious, you mentioned that you like to bake w/ the regular salted butter for these sesame cookies, do you eliminate the additional salt listed in the recipe? Also, if so, is that your basic rule of thumb in baking cookies?
Thanks so much, keep up the great work, it is a beautiful website you have created! As a full time caregiver I need some “me time” outlets and this certainly is so enjoyable to spend time on when I can!!!
Emilie Raffa says
Hi Cassie! Thanks so much! I usually make these cookies with unsalted butter, but have used salted butter in the past. They come out great. Just omit the 1/4 tsp. salt in the recipe. This is typically my rule of thumb when baking cookies with salted butter (unless the author specifies differently!). Enjoy the website :)
Cassie says
I just made them and tried your suggestion & they are delish!!! I’m very happy with the results!
Thanks so much, can’t wait to dig deeper into the site!!
Emilie Raffa says
FABULOUS! I’m so thrilled you liked them. These cookies are such a sleeper hit- so unique and delicious!
Rita says
This is a great recipe. Your first paragraph resonated with me. I share your reasons for wanting to make my own. Thanks for sharing this perfect cookie recipe.
Emilie Raffa says
Rita, thank you. If you love sesame cookies, you will absolutely love this recipe. It’s the only version I make now. Once baked, they are super easy to freeze, defrost, and serve with coffee at a moment’s notice. Enjoy!
Lisa says
I left in fridge overnight and it is very firm. Should I let it come up to room temp or halfway to room temp before attempting to roll out?
Don says
These are delicious and easy, but mine flattened out much more than your beautiful ones. How could I fix this?
Emilie Raffa says
Hi Don! Great question. Usually, when cookies flatten or spread, there’s too much liquid in the dough. Perhaps cut back on the milk next time? Adding more as needed? It’s possible there was a measurement error as well (too little flour). Also: check your oven to make sure it’s the correct temperature.
Emily says
Made these today and they are outstanding – far better than any I’ve ever had from an Italian bakery. Thank you!
Emilie Raffa says
Hi Emily! Thanks so much! These are my favorite cookies- I can eat like 6 of them without blinking. Thrilled you liked them :)
Gia Cardoza says
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.
Emilie Raffa says
Confession: I love baking with salted butter. In culinary school, this was frowned upon (so I always second guessed myself!). But there’s something about the flavor (maybe it’s the ratio of salt?) that’s just so good. I always tell people, it’s your recipe. Make it your own!
Katy Hanlon says
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!
Kaity says
These were my favorite snack when I was in school in Sicily! They look great!