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 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 moorish 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 bottom of the page.
Table of Contents
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 unsalted butter softened but not melted (1 stick/120 grams)
- ½ cup superfine white sugar
- grated zest of one orange
- 1 teaspoon vanilla extract
- 1 egg room temperature
- 2 cups plain all purpose flour
- 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 Italian Sesame 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
- Use room temperature ingredients.
- Chill the dough for at least 30 minutes.
- Dampen the shaped cookies with a little bit of water then roll in sesame seeds to ensure a good coating.
Nutritional Information 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.
Deb
Loved the combo of orange zest and vanilla together. Made these soooo good my kids gobbled them up in no time.
Marcellina
My big "kids" adore these too!
Maretha
These look so yummy and so pretty! Definitely going to make this the weekend. I love the orange zest in it, always a winner!
Marcellina
These Sesame Cookies are really yummy, Maretha. I know you'll enjoy them!
Natalie
So cute, simple, and tasteful cookies. So glad I could make them with my daughters, thanks!
Marcellina
Yes, Natalie, this is an easy recipe that children can help with.
Freya
My new favourite cookie! They are so much simpler to make than I thought they would and everyone loves them!
Marcellina
So good to hear, Freya!
Frank | Memorie di Angelina
I love these cookies! Never tried to make them at home though. May give it a try now that I have the recipe... 🙂
Marcellina
These are so so good, Frank! You really should try them!
Pauline McNee
Marcellina these looks so delicious, however I can't risk eating seeds anymore so I won't be making them, such a shame, but I can eat them with my eyes. Wonderful recipe, thanks
Marcellina
Definitely, if you have problems with seeds you wouldn't want to eat these. You could actually make them without the seeds because they're a still tasty, simple cookie without the seeds - they just wouldn't be sesame cookies though, I suppose!
Kathy
I'd like to make this recipe but I like to use whole wheat flour in my baking. Can I substitute whole wheat flour for the all purpose flour?
Marcellina
Hi Kathy! I wouldn't completely substitute all of the all purpose with whole wheat flour because it would change the texture and taste too much. However a 50/50 ratio of whole wheat to all purpose flour could work. Let me know how it goes.