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+ servings
baked Italian sesame seed cookies on parchment lined baking sheet

Italian Sesame Cookies

Makes about 4 to 5 dozen small cookies. Serving size is approximately 3 cookies
Course Dessert
Cuisine Italian
Prep Time 30 minutes
Cook Time 15 minutes
Resting time 1 hour
Total Time 1 hour 45 minutes
Servings 20 servings (3 cookies per person)
Calories 259kcal
Author Marie


  • 3.5 cups flour sifted (can add more if dough is very stick), plus more to flour counter when rolling.
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup unsalted 2 sticks
  • ¾ cup sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract

For Topping Cookies

  • 1.5 cups sesame seeds up to 2 cups
  • ½ cup milk


  • Combine flour, salt, and baking soda in a small bowl and set aside.
  • In the bowl of a standing mixer, beat butter and sugar until lightened (about 2 to 3 minutes)
  • Add eggs one at a time and beat until combined before adding the next one.
  • Add vanilla and beat until combined.
  • Add flour mixture and mix until just combined. May add a little more flour if dough is overly soft. Should be like a stiff but somewhat sticky cookie dough.
  • Remove mixture from bowl and add to a plastic bag or storage container and refrigerate for at least 1 hour or overnight to completely firm up.
  • About ½ hour before the dough is removed from the refrigerator, preheat the oven to 400 degrees.
  • Cut dough into about 4 or 5 equal pieces and then roll each piece into a rope about an inch to 1.5 inches thick on a lightly floured counter. May use additional flour if dough is too sticky.
  • Cut each rope into 2 to 2.5 inch cookies and set aside on tray.
  • Pour sesame seeds into a pile on the counter.
  • Top the cookies with sesame by brushing with milk and rolling the cookies, a few at a time, in the sesame seeds.
  • Cookies should still be firm to the touch - if they are warm and/or too soft, refrigerate the unbaked cookies for about 30 minutes to 1 hour before baking.
  • Place on parchment lined cookie sheet and bake for about 15 to 20 minutes.


Cookie dough may be made a few days in advance provided it is stored in an airtight container and refrigerated. Homemade cookie dough should be stored in small containers in the refrigerator for up to four days or freeze for two months.
Baked cookies can be frozen for up to 6 months. 


Calories: 259kcal | Carbohydrates: 25g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 100mg | Potassium: 95mg | Fiber: 2g | Sugar: 8g | Vitamin A: 335IU | Calcium: 126mg | Iron: 3mg