Italian Sesame Cookies are the classic Italian cookie made with sesame seeds. These Italian sesame seed cookies are simple to make and perfect with a cup of coffee!
If you love traditional Italian cookies, you’ll love these Italian sesame cookie. This cookie, known as Biscotti Regina (queens cookies) or Reginelle (little queens), are so delicious and easy to make.
If you love traditional Sicilian cookies, don’t miss these Sicilian Almond Cookies or classic Ricotta Cannoli. For more authentic Italian cookies, try these Amaretti Cookies or Limoncello Ricotta Cookies.
Italian Sesame Cookies
Italian sesame cookies, also known as “biscotti regina” (queen’s cookies), are traditional Sicilian treats made with a lightly sweet, buttery dough coated in sesame seeds. These cookies have a golden, slightly crisp exterior from the toasted sesame seeds and a tender, crumbly interior.
The dough is classical flavored with vanilla, lemon zest or orange zest, or almond extract or anise extract. Italian Sesame Cookies are often enjoyed with coffee, tea, or dessert wine and are a staple during holidays and special occasions in Italian households.
The sesame seeds add a nutty, toasty flavor that makes these cookies uniquely delicious. They are a great change up to traditional cookies and the perfect addition to your Christmas cookie tray.
These Regina cookies (queen cookies) have a crunchy texture and are perfect for anyone who loves sesame seeds. These are also know as Sicilian sesame seed cookies because they originated in Sicily.
So, if you love classic Italian treats, give these a try. You’re going to love them!
Ingredients
- Butter: use room temperature unsalted butter.
- Sugar: granulated sugar.
- Lemon Zest: you’ll need the zest of one large lemon (about a teaspoon). Add more or less depending on flavor preferences.
- Egg: you’ll need one large egg.
- Vanilla: vanilla extract adds great flavor. Almond or anise extract can be used.
- Flour: all purpose flour. Weigh the dough for accurate measurement.
- Baking Powder: make sure you are using baking powder and not baking soda.
- Salt: kosher salt works best for baking.
- Sesame Seeds: Italian sesame cookies get rolled in sesame seeds before baking. You can find sesame seeds in the seasoning section of your grocery store.
How to Make Italian Sesame Cookies
These cookies known also as Sicilian Sesame Cookies, are a classic Italian treat you can find in any good Italian bakery. They are a simple cookie that comes together fast.
Start by lining a cookie sheet with nonstick parchment paper; set aside. The dough needs time to chill, so be sure to plan accordingly.
Step 1: Make the dough
In a large bowl, use a hand mixer to mix together the butter, sugar, and lemon zest until light; about a minute. Then, mix in the egg and vanilla until well combined. (This can also be made in a stand mixer).
In a separate bowl, whisk together the flour, baking powder, and salt. Pour the flour mixture into the butter mixture and mix until a dough forms. The dough will be soft and slightly crumbly.
Step 2: Chill the dough
Pour the dough on to a piece of plastic wrap and press the dough into a disc or log shape. Wrap in plastic wrap and refrigerate for at least 30 minutes. You can refrigerate for up to a day.
Step 3: Shape and Bake
When ready to bake the cookies, preheat oven to 350 degrees. Place the sesame seeds in a small bowl; set aside.
Place the chilled dough onto a flat surface and cut into four equal-sized pieces. Roll each piece of dough into a log shape and cut then cut into 6 pieces and roll each piece into a ball. Use your hands to slightly elongate the dough piece into an oval shape.
Press the dough into the sesame seeds to coat it evenly. (It’s fine if there are spots where the seeds don’t adhere). Place cookies on the prepared baking sheets, leaving about an inch between each cookie.
Bake in a preheated oven for 22-24 minutes, or until the cookies have puffed and cracked, and are slightly golden brown. Remove and let cool on a wire rack.
Tips for Making Italian Sesame Cookies
- Be sure your butter is room temperature so it incorporates well with the rest of the ingredients.
- The dough will be crumbly. Use your hands to work it together before chilling.
- Chill for at least 30 minutes or up to a day before baking.
- If the sesame seeds aren’t sticking, you can brush the cookies with water or egg wash before pressing on the sesame seeds.
- Store Italian Sesame Cookies in an airtight container for up to three days at room temperature, or refrigerate for up to a week. You can also freeze in an airtight container for up to a month.
More Italian Cookie Recipes
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Italian Sesame Cookies
Equipment
- baking sheet
Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 teaspoon lemon zest (from one lemon)
- 1 large egg
- ½ teaspoon vanilla
- 2 cups all purpose flour (260 grams)
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- ¼ cup sesame seeds
Instructions
- In a large bowl, use an electric mixer to mix together the butter, sugar, and lemon zest until light; about a minute. Then, mix in the egg and vanilla until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Pour the dry ingredients into the wet and mix until a dough forms. The dough will be soft and slightly crumbly.
- Pour the dough on to a piece of plastic wrap and press the dough into a disc or log shape. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- When ready to bake the cookies, preheat oven to 350 degrees and line two baking sheets with parchment paper. Place the sesame seeds in a small bowl; set aside.
- Place the chilled dough onto a flat surface and cut into four equal-sized pieces. Roll each piece into a log shape and cut then cut into 6 pieces and roll each piece into a ball. Use your hands to slightly elongate the dough piece into an oval shape.
- Press the dough into the sesame seeds to coat it evenly. (It's fine if there are spots where the seeds don't adhere). Place the cookies on the prepared baking sheets, leaving about an inch between each cookie.
- Bake in a preheated oven for 22-24 minutes, or until the cookies have puffed and cracked, and are slightly golden brown. Remove and let cool on a wire rack.
Notes
- Be sure your butter is room temperature so it incorporates well with the rest of the ingredients.
- The dough will be crumbly. Use your hands to work it together before chilling.
- Chill for at least 30 minutes or up to a day before baking.
- If the sesame seeds aren’t sticking, you can brush the cookies with water or egg wash before pressing on the sesame seeds.
- Store Italian Sesame Cookies in an airtight container for up to three days at room temperature, or refrigerate for up to a week. You can also freeze in an airtight container for up to a month.
My mother left out the Lemon and added Anise extract. Delish!!!
Yes! These are so good with anise!
For gluten free can I substitute almond flour instead of all purpose flour?
Thank you
You sure can! Just use about 3/4 a cup of almond flour for every cup of flour. Add more if needed to make the dough. Enjoy!