Italian Sesame Cookies
My crisp Italian Sesame Cookies are flavored with aromatic vanilla extract and orange zest. I know you’ll love these cookies because they are so much easier to make than you might think.
So stop what you’re doing and follow my step-by-step instructions to make my delicious Italian Sesame Cookies instead – you won’t regret it!
These sesame seed cookies are wonderfully fragrant, crunchy, and crumbly. Just like my Savoiardi or Italian Wedding Cookies or my Amaretti Cookies, they are the perfect simple cookie to have in the house for snacking or serving to unexpected guests. I love that just a hint of orange zest and a shower of nutty sesame seeds turns this simple cookie into a seriously irresistible treat.
This recipe for traditional Italian Sesame Cookies originates from the area of Palermo in Sicily. In Italy, these Sicilian sesame seed cookies are also known as Biscotti Reginelle, which translates to ‘Queen’s Cookies’. So in other words these simple sesame seed cookies are good enough for royalty.
I know you’ll love these Italian Sesame Cookies dunked in your tea, coffee, hot chocolate or warm milk. Or if you want to live a little more like an Italian, these sesame seed cookies are perfect when dipped in a glass of sweet wine or marsala at the end of a meal. Along with my Gingerbread Cookies without Molasses, I also love gifting these around the holiday season because the orange zest is so festive!
However you enjoy these Italian Sesame Cookies, I’m sure you won’t be able to stop baking them. There’s something very addictive about their nutty, crunchy texture – you simply can’t say no!
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredients
- Butter – I recommend using unsalted butter for this recipe. You could use salted butter if that’s all you have but just be sure to remove the pinch of salt.
- Sugar – Superfine or caster sugar is best for this recipe.
- Orange zest – This adds a lovely aromatic flavor to these Italian Sesame Cookies. Be careful not to grate the bitter white pith of the orange when you are zesting.
- Vanilla extract – I always recommend vanilla extract because it is so easy to use and is a natural vanilla product. Please avoid using vanilla essence as it is a synthetic alternative.
- Egg – Free range, large eggs are my preference here.
- All purpose flour – Regular plain flour with no rising agents is best.
- Baking powder – Only a small amount of rising agent is required for these sesame seed cookies.
- Salt – A pinch of salt brings out the subtle flavors of orange zest and sugar.
- Sesame seeds – The coating of sesame seeds adds a delicious nutty crunch to these traditional Italian cookies.
Instructions
Preheat the oven to 350ºF/180ºC and line two large baking sheets with parchment paper.
- In a stand mixer, beat unsalted butter, superfine sugar, vanilla extract and orange zest until light and creamy. Add the egg and beat until incorporated.
- Add the all purpose flour, baking powder and salt in a large bowl. Add half of the flour mixture and mix, before adding the remainder of the flour and mixing until the dough comes together.
- The dough will be soft. Scrape it out onto a sheet of plastic wrap. Wrap well and refrigerate for at least 30 minutes.
- Once chilled, cut the dough into four even pieces. Then roll each piece into a log about 8 inches (20cm) long. Cut the log into eight even pieces. Gently roll each piece between the palms of hands to very slightly elongate the ends. Coat each piece completely in sesame seeds and arrange on the baking sheet.
Bake for 20-25 minutes turning the baking sheets once to allow for even baking.
Hint: Have ingredients at room temperature for perfect blending!
Substitutions
- Lemon zest or lemon or orange extract instead of orange zest.
- Include half a teaspoon of cinnamon.
- Traditionally these cookies were made with lard, so lard can be substituted for butter.
Variations
- For an extra toasty and nutty flavor, used toasted sesame seeds before coating the cookies.
- If you’d like to try some different flavors in these Italian Sesame Cookies, try using anise extract or ground anise or powdered saffron instead of the orange zest.
Storage
These Italian Sesame Cookies store well in an airtight container for up to two weeks. If you want to keep them for longer, transfer the container into the freezer. When you’re ready to eat them, remove from the freezer and refresh them in the oven on a low temperature.
Top tips
These Italian Sesame Cookies work best with room temperature ingredients. So be sure to take your butter and eggs out of the refrigerator ahead of time.
The dough for these traditional Italian cookies is wonderfully soft and buttery. But it is important to refrigerate the dough for at least 30 minutes so that you can shape the cookies easily. You can even leave the dough in the refrigerator for up to 24 hours – perfect for when you’re short on time!
Don’t panic if the sesame seeds aren’t sticking. Just dampen the shaped dough with a little bit of water and try dipping them into the sesame seeds again.
FAQ
Yes! There are two ways you can freeze these sesame seed cookies. Once the Italian sesame cookies have been baked and completely cooled, arrange them in an airtight container with parchment paper to divide the layers and pop into the freezer for up to 1 month. When you are ready to eat them, remove them from the freezer and allow them to defrost in their container. I like to refresh mine in the oven on a very low temperature.
You can also freeze the dough for up to 1 month before shaping and baking. Just be sure to wrap it well in plastic wrap and cover aluminum foil to prevent freezer burn. When you’re ready to use it, remove from the freezer and defrost it overnight in the refrigerator.
In Sicily, where these delicious Italian Sesame Cookies come from, they can be called Biscotti Reginelle, Biscotti Regina, Viscotta cu Ciminu (Sicilian dialect) or Biscotti al Sesamo.
82 calories.
Italian a singular cookie is ‘biscotto’ and the plural are referred to as ‘biscotti’. Biscotti (or cookies) are a huge part of the Italian diet and are often quite crunchy and crispy. This makes them perfect for breakfast, when dipped in coffee or warm milk.
Serving Suggestions
You must try these Italian Sesame Cookies dunked in my Italian Hot Chocolate for a decadent treat!
Italian Sesame Cookies Recipe
Ingredients
- 4 ounces (1 stick/115 grams) unsalted butter softened but not melted
- ½ cup (100 g) granulated white sugar
- grated zest of one orange
- 1 teaspoon vanilla extract
- 1 egg room temperature
- 2 cups (250 g) plain all purpose flour See Note 1
- ¾ teaspoon baking powder
- Pinch salt
- ½ cup sesame seeds
Instructions
- Preheat the oven to 350ºF/180ºC. Line two large cookie sheets with parchment paper.
- In a stand mixer, beat unsalted butter, superfine sugar, vanilla extract and orange zest until light and creamy. Scrape the edges and bottom of the bowl then beat again until all is combined and creamy.
- Add the egg. Beat until incorporated scraping the bowl when it’s necessary.
- Stir together the all purpose flour, baking powder and salt.
- With the mixer on slow speed, add half of the flour mixture and mix until just combined.
- Scrape the bottom of the bowl to make sure all the flour in being incorporated then mix in the remaining flour. Check the bottom of the bowl to ensure all the flour is mixed in.
- The dough will be soft. Scrape it out onto a sheet of plastic wrap. Wrap well and refrigerate for at least 30 minutes.
- After chilling, cut the dough into four even pieces. Then roll each piece into a log about 8 inches (20cm) long. Cut the log into eight even pieces. Gently roll each piece between the palms of hands to very slightly elongate the ends. Coat each piece completely in sesame seeds.
- Arrange on prepared cookie sheets leaving room for slight spreading.
- Bake for 20-25 minutes turning the baking sheets once to allow for even baking. The cookies should have puff up slightly, have cracks on top and be golden brown.
- Remove to a rack to cool completely.
- Store in an airtight container for 2 weeks but possibly longer.
Notes
- Accurate measurement of flour is crucial for achieving success in baking. To do this correctly, stir the flour to fluff it up, then spoon lightly into cups, and level off with a knife. Or for more accurate results, use kitchen scales.
- Use room temperature ingredients.
- Chill the dough for at least 30 minutes.
- Dampen the shaped cookies with a little bit of water, then roll them in sesame seeds to ensure a good coating.
- Keep in mind that ovens vary, meaning that cooking time may be more or less.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
These are really good little cookies! I used the orange zest and some orange blossom water, squeezed half the juice of the orange plus the vanilla. The sesame toasts when you bake the cookies. No need for the extra step. I am so glad I found your recipes. I plan on making more of them. Thank You!
MaryAnn, I’m glad that you love them. Yes, I never toast the seeds because of the very reason. Thank you for your thorough and wonderful review!
my dough was hard and Sesame wasn’t sticking to it. very disappointed.
Please ensure all your measurements are correct and that you are measuring the flour correctly. The reason that a perfectly good recipe will not work is when the instructions aren’t followed as specified. There are tips provided in the recipe to help sesame seeds stick. Please read the recipe fully and follow instructions. I’m always available to help and troubleshoot if needed. Reach out here or email me directly. Kind regards, Marcellina.
Followed directions exactly, a little dry for me but my Italian husband ate the whole batch in 2 days so gotta give them a 5. I noted they were less dry the second day. Making him more today.
That’s a wonderful tick of approval from your Italian husband, Fran. These authentic Italian cookies should be tender but crunchy and crumbly.
Hi! I am looking forward to trying this recipe! I am wondering much anise extract you’d suggest using (if replacing the orange zest)? Thank you, CJ
Are you using something like McCormick’s Pure Anise Extract? It depends on how strong you like the anise flavor. If you like a mild flavor, try half a teaspoon. If you prefer a strong flavor anything between one to two teaspoons would be good. Anise extract varies from brand and brand and everyone preferences in strength varies so it’s hard to say precisely. Hope you enjoy these cookies!
It’s helpful to see the suggested amounts. I’ll try adding somewhere in the middle of the range that you mentioned and see how it turns out. Thank you!
You’re welcome! Let me know how it goes.
I just tried this recipe when I couldn’t find my “go to” recipe that I’ve been using.
This is for a small batch.
Followed the directions to a tee (minus the orange zest?) – in the USA we don’t “weigh” our flour. Two cups is two cups.
Well going by the directions and measurements this was dry and crumbly. Not at all the consistency that cookie dough should be.
I added an egg and a little butter and got the consistency needed for cookies. Added some almond extract (this is how the original cookies are made/ Italian/New York style are not “orange flavored”- but almond)
After the adjustments they are pretty close. Good base recipe – also – definitely toast the sesame seeds!
Donna, I’m happy to hear you followed the directions to a “tee” and that you were going by the “directions and measurements”. However, I do need to let you know that the statement “two cups is two cups” isn’t correct when it comes to flour. Depending on how it’s scooped, packed, or shaken down, two cups can vary a lot and that’s often what makes a dough turn dry and crumbly.
If you’d like a clear demonstration, please watch the King Arthur Baking video on the correct way to measure flour. That’s the method I use, and I also double check with a kitchen scale. Scales are inexpensive and genuinely invaluable if you want consistent, accurate baking.
As for flavoring, if you wish to substitute almond extract for the orange zest, that’s your call. In Italy these sesame cookies are traditionally made with orange zest, which gives a gentle citrus lift rather than making them “orange flavored.” Almond is a different style, more in line with some Italian American bakery versions, and it’s perfectly fine if that’s what you love.
Toasting the sesame seeds is optional. I do mention it in the Variations section as a flavor enhancement, but it isn’t essential for success.
I appreciate you noting that this is a good base recipe, and I encourage anyone making these cookies to weigh their flour or use a light spoon-and-level method to achieve the correct dough consistency.