Italian Sesame Seed Cookies
Crisp, golden, and delightfully nutty, these Italian Sesame Seed Cookies (Regina Cookies) are a timeless treat that brings the essence of traditional Italian baking straight to your kitchen. Featuring a tender, buttery dough infused with a hint of vanilla and rolled in a generous coating of untoasted sesame seeds, every bite offers a satisfying crunch and a subtle, earthy flavor. Perfectly balanced between sweet and savory, these cookies are simple to prepare yet irresistibly elegant, making them ideal for everything from casual coffee breaks to festive holiday platters. With just 20 minutes of prep time, you'll have a batch of 24 cookies ready to enjoy—serve them alongside a hot espresso or package them as homemade gifts. Don’t miss this classic recipe for authentic, bakery-style Italian cookies!
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Recipe Information
Ingredients
- 240 grams all-purpose flour
- 100 grams granulated sugar
- 113 grams unsalted butter (cold, cut into cubes)
- 2 large eggs
- 15 milliliters milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 100 grams sesame seeds (untoasted)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.
In a small bowl, whisk together one egg, milk, and vanilla extract.
Gradually pour the wet mixture into the dry ingredients, mixing until a soft dough forms. If it feels too sticky, lightly flour your hands to handle it.
Take small portions of the dough (about 1 tablespoon each) and roll them into log shapes roughly 2 inches (5 cm) long.
In a shallow plate, beat the second egg. Place the sesame seeds in another shallow plate or bowl.
Dip each cookie dough log into the beaten egg, then roll it in sesame seeds to coat completely.
Place the sesame-coated cookies onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 18 to 20 minutes or until the cookies are lightly golden on top and fragrant.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies with coffee, tea, or enjoy them on their own. Store in an airtight container for up to one week.
Nutrition Facts
Calories |
2820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.7 g | 198% | |
| Saturated Fat | 69.6 g | 348% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 1800 mg | 78% | |
| Total Carbohydrate | 310.7 g | 113% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 102.5 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1108 mg | 85% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 921 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
