Description
Italian Sesame Cookies are delightful, lightly sweetened treats featuring a tender, buttery dough rolled in nutty sesame seeds for a perfect crunchy exterior. These cookies are traditionally baked until golden and are perfect for sharing with family or serving alongside tea or coffee.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/2 cup milk
Coating
- 1 cup sesame seeds
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking and to ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which will create a tender texture for your cookies.
- Incorporate Eggs and Extracts: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to ensure they are fully incorporated. Stir in the vanilla extract and almond extract, if using, to add flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix gently until just combined to avoid overworking the dough.
- Shape Dough: Roll the dough into 1-inch diameter balls, then shape each ball into small logs for the traditional look of sesame cookies.
- Coat with Sesame Seeds: Roll each shaped log in sesame seeds, pressing gently so that the seeds adhere well to the dough, creating a crunchy and flavorful coating.
- Bake: Arrange the coated logs on the prepared baking sheet, spacing them adequately to allow for slight spreading. Bake for 20-25 minutes or until the cookies turn a light golden brown.
- Cool: Remove the cookies from the oven and transfer them to a wire rack to cool completely, allowing them to firm up and ensuring the perfect texture before serving.
Notes
- For a nuttier flavor, try toasting the sesame seeds lightly before coating the cookies.
- If almond extract is unavailable or undesired, it can be omitted without significantly affecting the overall taste.
- Ensure the butter is softened but not melted to achieve the right texture in the dough.
- Store the cookies in an airtight container at room temperature to keep them fresh for up to a week.
- Do not overmix the dough once the flour is added; overworking can lead to tough cookies.
