Sesame Seed Cookies
I probably mentioned this before, but holiday cookie making for the holidays at my house has always been a big production. I started this tradition back in the late 1970s. I typically make at least 30 different cookies with 10 dozen each. We used to swap cookies with the family and at work. Plus, I would give out a tin of cookies for presents. I start my cooking baking the day after Thanksgiving. I would be making cookies right up until Christmas. The cookies are a mix of Italian Cookies, plus some of the more traditional cookies, like a Spritz or Gingerbread.
These authentic Sesame Seed Cookies are also known as Biscotti Regina or I have also heard them called Angeletti Guiguileni (pronounced JuJuLani). I’m not sure why there are two names. This is my Italian/Sicilian family’s recipe. They are a biscotti-like cookie that are coated with sesame seeds. They have a wonderful crunch to them, but are soft on the inside. Like a biscotti, they are perfect for dunking in coffee, wine or tea. A perfect addition to any Holiday or Sweet table.
Of course, I always have a little twist to my recipes. Traditional Sicilian Sesame Seed Cookies are made with vanilla extract. I use vanilla bean paste (or extract), but I like to add orange and lemon extract and zest as well. That is optional, but give it a try. Since I started doing this, I haven’t gone back to just the vanilla on its own.
The recipe also calls for the rolled cookie to be dipped in milk before putting the sesame seeds on them. I have found that you can roll them right in the sesame seeds, but you will lose a little of the crunch.
These Sicilian Sesame Seed Cookies are quick and easy to make.
As a note, I store all of my cookies in an airtight cookie tins that have been lined with wax or parchment paper. They keep for a couple of months this way.
If you love my Sesame Seed Cookies recipe, please leave a comment below and let me know what you think. If you made this recipe, post your beautiful photos on Instagram and tag me. Don’t forget to subscribe and watch for more Holiday cookie recipes.
Sesame Seed Cookies
A biscotti-like cookie that are coated with sesame seeds for a nice crunch.
- 3 cups flour
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 2 eggs, lightly beaten
- 1 lemon, zest
- 1 orange, zest
- 3 Tablespoons milk
- 2 teaspoons vanilla bean paste (or extract)
1/2 cup Milk
- Sesame Seeds
- Step 1 Preheat the oven to 375 degrees Fahrenheit.
- Step 2 In a large mixing bowl, sift the flour, baking powder and salt. Set aside.
- Step 3 In a stand mixer, mix the butter and sugar.
- Step 4 Add the lightly beaten eggs, lemon zest, orange zest, milk, vanilla bean paste and mix well.
- Step 5 Add the dry ingredients, a little at a time, and mix until everything is incorporated and you have a smooth dough. Do not overmix. You can shape the dough by hand if needed.
- Step 6 Divide the dough into 3 or 4 sections. Wrap each section in plastic wrap. Let the dough rest in the refrigerator for at least 1 hour.
- Step 7 Remove from the refrigerator. Roll each section into a log, approximately 1/2 inch in diameter.
- Step 8 Cut the logs into 2-inch pieces. Dip each cookie into the milk and then roll in the sesame seeds.
- Step 9 Place on a cookie sheet lined with parchment paper. Space them out so they are approximately 1″ apart.
- Step 10 Baked for 12-13 minutes or until lightly golden brown.
- Step 11 Cool on a wire rack.
- Step 12 Store cookies in a cookie tin that has been lined with parchment or wax paper.
NOTE: If you make smaller pieces 1″ in length, then bake for 11-13 minutes.