Description
These Italian Sesame Cookies are a delightful treat with a crisp exterior coated in toasted sesame seeds and a soft, buttery interior. Perfect for an afternoon snack or a festive gathering, these cookies blend a touch of vanilla and almond extract to create a subtle, nutty flavor that complements the sesame seeds beautifully.
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 and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies do not stick.
- 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 butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 2-3 minutes with an electric mixer.
- Add Eggs and Extracts: Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Then stir in the vanilla and almond extracts to infuse the dough with flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the milk. Start and finish with the flour mixture, stirring just until combined to avoid overmixing.
- Shape Dough: Roll the dough into 1-inch balls, then shape each ball into a small log to prepare for coating.
- Coat with Sesame Seeds: Roll each dough log in the sesame seeds, pressing gently so the seeds adhere firmly to the surface.
- Bake: Place the coated logs on the prepared baking sheet spaced apart and bake in the preheated oven for 20-25 minutes or until the cookies are lightly golden on the edges.
- Cool: Remove the cookies from the oven and transfer them to a wire rack to cool completely before serving or storing.
Notes
- For a nuttier flavor, toast the sesame seeds lightly before rolling the dough logs.
- Almond extract is optional but adds a nice depth of flavor.
- If the dough is too sticky to handle, chill it in the refrigerator for 20 minutes before shaping.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies pair wonderfully with a cup of espresso or tea.
