Description
These Italian Sesame Cookies are delightful, crunchy treats coated with nutty sesame seeds, offering a perfect balance of subtle sweetness and texture. Easy to prepare, they bake to a golden perfection and make for a wonderful snack or dessert alongside coffee or tea.
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 prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined; then set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and creamy, which should take about 3-5 minutes.
- Incorporate Eggs and Extracts: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to fully combine. Then stir in the vanilla extract and, if using, almond extract to infuse aromatic flavors.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture alternately with the milk to the wet ingredients, beginning and ending with the flour mixture. Stir gently until just combined to create a smooth dough without overmixing.
- Shape Dough: Take portions of the dough and roll them into 1-inch balls. Then, shape each ball into small log forms approximately 2 inches long.
- Coat with Sesame Seeds: Roll each dough log in the bowl of sesame seeds, pressing gently to ensure the seeds adhere evenly to all sides.
- Bake: Place the coated logs on the prepared baking sheet, spacing them apart to accommodate slight expansion. Bake in the preheated oven for 20-25 minutes, or until the cookies turn lightly golden on the edges.
- Cool: Transfer the baked cookies to a wire rack to cool completely before serving to ensure the right texture and ease of handling.
Notes
- You can omit the almond extract if unavailable or if you prefer a simpler flavor.
- Ensure the butter is softened to room temperature for easiest creaming and best texture.
- Store cookies in an airtight container at room temperature for up to one week.
- For a nuttier flavor, lightly toast sesame seeds before coating the dough logs.
- Experiment with adding lemon zest for a citrus twist.
