Italian Sesame Cookies

As I was looking through my recipes, I came across these Italian cookies I’ve been meaning to make. As easy as they are to make, I’ve never gotten around to making them.

Well I finally made them! These cookies are not too sweet, and perfect for tea, and really anytime you want a treat.

Italian Sesame Cookies |

I started to roll them in the sesame seeds as instructed in the recipe, but realized I only bought a small container of sesame seeds, so I decided to brush the tops with milk and sprinkle the tops with sesame seeds.  Either way, they are the perfect Italian cookie!

Note: I made another batch of these and added 1/2 tsp. of Fiori Di Sicilia to the recipe. These cookies totally come alive! The essense of citrus really added a unique flavor to these cookies. You can purchase Fiori Di Sicilia in my store. You will be adding it to everything once you try it. Trust me!

Italian Sesame Cookies |
These cookies will be a keeper in your recipe box for years to come!

Italian Sesame Cookies
Prep time
Cook time
Total time
Delicious not too sweet cookie perfect for giving, and any occasion.
Recipe type: Cookies
Serves: 40 cookies
  • ¼ lb. butter, softened
  • ½ c. sugar
  • 1 egg
  • ⅓ c. milk
  • 1 tsp vanilla extract
  • ½ tsp. Fiori Di Sicilia (optional)
  • 2-1/4 c. all purpose flour
  • 1 Tbsp baking powder
  • additional milk
  • 1 c. sesame seeds
  1. Preheat oven to 375 degrees F.
  2. In an electric mixer, cream butter and sugar until light. Add egg, milk, vanilla and Fiori Di Sicilia (if using). Mix until well blended. On low speed, gradually add the flour and the baking powder. Turn out dough onto a lightly floured surface and knead until blended. This will be a soft dough.
  3. Roll dough into 1" balls. Roll balls in a bowl filled with additional milk (about ½ c.), then in a bowl filled with sesame seeds. This will help the seeds adhere. Place the cookies on a parchment lined or Silpat lined cookie sheet, spacing them 2 inches apart. Gently press the tops of the cookies to flatten.
  4. Bake for 12 to 15 minutes, or until lightly browned. Remove cookie sheet from the oven. Use a metal spatula to transfer cookies from the cookie sheet onto a wire cooling rack. Cool. Store in airtight container.


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