Italian Sesame Seed Cookies
A cup of coffee or tea after dinner is good, but it is better if it is accompanied by a dessert. There is no question about that. But what is the best accompaniment? For me, I love having espresso with some type of cookies. Again, what kind of cookies?
There are tons actually and we have already featured some of them. Today, though, we are going to share with you another delightful cookie recipe that you will surely love – Italian Sesame Seed Cookies.
Be it a holiday or just an ordinary day, sesame seed cookies are a sure winner. They are addicting and so irresistible! Nothing compares, trust me. 🙂
Once you try this treat, you will see why no other recipe will compare to these authentic style cookies. They are the best way to entertain guests when having your afternoon tea or perhaps enjoying a cup of coffee after dinner.
One bite of these sesame seed cookies and you will be addicted. Be it a holiday or just an ordinary day, these cookies are the perfect sweet treat to serve with a cup of coffee or tea.
1 cup or 2 sticks of butter (softened)
1 cup granulated sugar
2 large eggs
1/2 cup + 2 tablespoons whole milk (divided)
1 tsp. vanilla extract
1 tbsp. baking powder
4 cups all-purpose flour
2 1/2 cups sesame seeds
- Beat the softened butter and sugar in the bowl of a mixer with a paddle attachment for about 1 minute or until smooth and pale.
- Add one egg at a time with the mixer running on low. Scrape bowl and mix again.
- Add the vanilla and 2 tablespoons of milk and mix for just a few seconds, enough to incorporate.
- Add baking powder and mix well.
- Gradually add flour with mixer running, until you have used 3 1/2 cups.
- Dust your counter using the remaining flour and pour the dough out onto the flour. Knead a few minutes, cover, and let rest for about 15 minutes.
- Preheat the oven to 375 degrees Fahrenheit and place the oven rack in the topmost position.
- Place the sesame seeds in a bowl and pour 1/2 cup of milk into another.
- Scoop out about 36 portions of dough onto your counter and then roll each into a ball.
- Line 2 cookie sheets with parchment paper.
- Dip one ball at a time in milk then roll in the sesame seeds. Arrange the balls on the two cookie sheets (18 balls each).
- Bake for about 15 minutes, one pan at a time.
- Let cool on a cooling rack.
Be sure to check the consistency of the dough. It should be soft and pliable but not sticky. You can add a little bit more flour if needed.
There you go with another excellent addition to your holiday cookie tray. They are lighter and simpler compared to other cookies out there, which makes them a perfect after-dinner dessert. And, oh, don’t forget your espresso! 🙂