Butter-based reginelle-style cookies with a toasted sesame crust.
Read the full method before starting. Household measures are approximate; gram weights help keep the dough consistent.
Sicilian Sesame Cookies
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 120 minutes: 35 hands-on, 30 chilling or resting, 25 whole-batch cooking and 30 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and visual doneness cues.
Kitchen tools you’ll need
- US measures or kitchen scale
- Mixing bowls and spatula
- Two 13 × 18-inch lined baking sheets
- Cooling rack
Butter-based reginelle-style cookies with a toasted sesame crust.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Make dough
- 1Make doughMix flour, sugar, baking powder and salt. Rub in butter, then add egg, milk and vanilla. Bring into a firm smooth dough. Chill 30 minutes.
Coat
- 2CoatHeat oven to 350°F (175°C), or 325°F (165°C) fan. Divide into 30 pieces and shape into short 2-inch logs. Dampen lightly with water and roll in sesame seeds, pressing to attach.
Bake
- 3BakePlace 1 inch apart on two lined trays. Bake both sheets 20–25 minutes, switching positions halfway, until the seeds and edges are golden.
Cool
- 4CoolRest 5 minutes on trays, then 25 minutes on a rack. The cookies should be dry and crisp when cool.
Chef’s Science & Pro Tips
Ingredient science
This butter-based version uses baking powder rather than baking ammonia.
Technique & texture
Dampen only the surface: soaking the dough loosens its shape.
Finishing & serving
Watch the sesame color to avoid a bitter overtoasted coating.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 5 days | Cool fully and keep airtight; separate from moist cookies. |
| Refrigeration | Not needed | Avoid condensation and refrigerator moisture on plain baked cookies. |
| Raw freezing | Up to 1 month | Freeze uncoated shaped dough. Thaw in the refrigerator; finish shaping or coating before baking. |
| Baked freezing | Up to 2 months | Freeze fully cool cookies airtight, without glaze or chocolate when possible. |
| Restoring | Before serving | Thaw covered at room temperature, then apply any sugar, glaze or chocolate finish. |
Notes
- This butter-based version uses baking powder rather than baking ammonia. Dampen only the surface: soaking the dough loosens its shape. Watch the sesame color to avoid a bitter overtoasted coating. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 30; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
THE COOKIE INDEXITALIANCHRISTMAS COOKIES
Frequently Asked Questions
Can I use black sesame?
It will change flavor and appearance; white sesame is specified.
Why do seeds fall off?
Press the seeds onto the lightly moistened surface.
Do these contain lard?
No. This home formula uses butter.
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