Classic Italian Sesame Cookies {Reginelle Cookies}

Made with sweet cream butter, toasted 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.

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!). Whatever the case, I’d never dream of making Italian sesame seed cookies at home. Store-bought are excellent.

My research however, revealed that store-bought Italian sesame cookies are made with shortening or oil, which in comparison to butter, doesn’t compare in flavor. Not even close. Butter elevates this recipe in the most glorious way. You have to try it.

What Are Sesame Cookies?

Hailing from Sicily, Italian sesame cookies go by several names: Reginelle, Regina cookies and/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 hug the outer edges and I’m convinced the flavor improves over time.

Italian Sesame Cookies: Ingredients You Will Need

• All purpose flour
• Granulated sugar
• Fine sea salt
• Baking powder
• Butter
• Egg yolks (reserve the whites)
• Vanilla extract
• Lemon zest (optional)
• Sesame seeds

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

• 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 Desserts To Try

• Rich & Fudgy Torta Caprese
• Soft & Chewy Pignoli Cookies
• One Bowl Italian Almond Ricotta Cake
• Italian Anise Biscotti

Print