Italian Sesame Seed Cookies Recipe (Reginelle)

Italian Sesame Seed Cookies Recipe (Reginelle)

Crunchy on the outside and tender in the middle, these Italian Sesame Seed Cookies (Reginelle) are a traditional favorite that belongs on every holiday cookie tray.

Course Dessert

Cuisine Italian

Prep Time 25

Cook Time 15

Chill Time 2 15

Total Time 2 55

Servings cookies

Calories 120kcal

Author Tina Frank

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