Italian Sesame Cookies

Italian Sesame Cookies are a classic Italian cookie rolled in sesame seeds. These are a simple and slightly sweet treat that pairs perfectly with a cup of coffee!

Course Dessert

Cuisine Italian

Keyword Sesame Cookies

Prep Time 15

Cook Time 23

Chill Time 30

Total Time 1 8

Servings cookies

Calories 100kcal

Author Angela Allison

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.

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