Growing up in an Italian-American household, there were certain cookies that just had to be on the table, especially during the holiday season. I made these cookies with my Nonna in preparation for Christmas every year! These Italian Sesame Cookies, also known as Reginelle or Biscotti Regina, are crunchy on the outside, tender on the inside, and covered in toasted sesame seeds. They’ve been a family favorite for generations. Perfect for your holiday cookie tray, and even better with your morning coffee. Warning: you won't be able to eat just one.
If you love a classic Italian treat like this one, you’ll probably want to try some of my other cookies too. My Lemon Ricotta Cookies are pillowy-soft and packed with fresh citrus flavor, and my Italian Wedding Cookies are a melt-in-your-mouth kind of dreamy. All three belong together on an Italian cookie tray, especially around the holidays.
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Ingredient Notes
See recipe card for quantities.
Sesame seeds – This is what gives these regina cookies their signature look and crunchy texture. I like to toast mine lightly to bring out that nutty Sicilian cookie aroma. You can buy them pre-toasted or toast them yourself in a dry skillet.
Step by Step Instructions
Step 1: In a medium bowl, combine flour, baking powder, and salt.
Step 2: In a large bowl, cream butter and sugar until fluffy. Use a stand mixer with the paddle attachment or a handheld mixer. Beat in eggs, one at a time.
Step 3: Add vanilla extract and milk. Mix on medium speed until smooth.
Step 4: Gradually add the flour mixture to the wet mixture. Mix on low speed until it comes together into a soft dough.
Step 5: Cover and chill the dough for 30 minutes.
Step 6: Cut the dough ball into quarters. Roll each quarter into a log about 12 inches long by 1 to 1 ½ inches wide. Cut the log into 2-inch pieces.
Step 7: Roll each cookie in the sesame seeds to coat all sides, pressing gently so they stick.
Step 8: Bake at 375°F on a parchment-lined baking sheet.
Storage and Make Ahead
Storage: Store cooled cookies in an air-tight container at room temperature for up to one week.
Freezing: These freeze beautifully. Once cooled, place cookies in a freezer-safe bag and freeze for up to 3 months.
Make Ahead: The dough can be made a day in advance and kept in the fridge wrapped in plastic. Just let it sit out for a few minutes before shaping.
Italian Sesame Seed Cookies Recipe (Reginelle)
Ingredients
- 3 ¾ cups all-purpose flour
- 1 ¼ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup (1 stick) unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tablespoon pure vanilla extract
- 1 cup sesame seeds
Instructions
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. Place sesame seeds in a shallow bowl and set aside.
- In a medium bowl, whisk together 3 ¾ cups of flour, 1 ¼ teaspoons of baking powder, and ½ teaspoon of kosher salt. Set aside.
- In a large mixing bowl, cream ½ cup (1 stick) of softened unsalted butter and 1 cup of granulated sugar together until light and fluffy, about 2-3 minutes using a handheld or stand mixer.
- Beat in 2 large eggs, one at a time, followed by 1 tablespoon pure vanilla extract. Scrape the bowl as needed.
- Gradually add the flour mixture, mixing on low just until a cohesive dough forms. It will be soft but should not be sticky.
- Cover the bowl with plastic wrap and refrigerate for 1-2 hours. This helps the cookies hold their shape when rolling.
- Cut the chilled dough ball into quarters. Roll each quarter into a log about 12 inches long. Cut the log into 2-inch pieces. Roll each cookie in the sesame seeds to coat all sides, pressing gently so they stick.
- Place the coated cookie pieces on the prepared baking sheets, spaced about 2 inches apart. Refrigerate the trays for 15–20 minutes before baking.
- Bake for 13–18 minutes or until lightly golden on the bottoms and edges. The tops should remain pale.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- These cookies will have a drier, more crumbly texture. They are almost like a cross between a shortbread and a biscotti, just as traditional Italian sesame seed cookies should be.
- These cookies keep well in an airtight container at room temperature for up to 1 week and freeze beautifully.
- For a softer cookie, don’t overbake. If you want them slightly crispier, extend the bake time by 1–2 minutes.
- Use room temperature eggs for best results.
- Chilling the dough helps hold the shape while baking.
- Don’t skip the cooling rack! Hot cookie sheets can cause the bottoms to overbake.
Nutrition
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Madhu
Can’t wait to try these! Crunchy outside, soft inside, and a perfect cozy treat.
Courtney
These were so nutty and delicious! Been enjoying them with my coffee each morning 🙂
Cara Leonard
These cookies look so yummy! I'm a sucker for anything Italian....can't wait to try these!
Risa
These look so good! I love a new cookie recipe, and I've never tried these before. Can't wait to try this! Thanks for the lovely recipe!