Giuggiulena (Italian Sesame Seed Cookies)
These old-school Italian sesame cookies, known as giuggiulena, are buttery, nutty, and toasty, with a subtle hint of anise and vanilla. They're lightly sweet with a crisp, sesame-coated exterior, making them perfect with a cup of coffee. The dough comes together easily and makes a big batch, so you can enjoy them all week or stash some in the freezer for later.
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Like many traditional Italian recipes, these cookies go by many different names. They're often called reginelle, biscotti regina or biscotti della regina. The name "giuggiulena" also refers to a honey sesame brittle and nougat from Sicily.
In my family, we always called these crunchy, lightly sweetened cookies giuggiulena. They were my grandfather's absolute favorite, and they will always remind me of him.
This was not a cookie I particularly cared for as a kid, and it always perplexed me why my Pop-Pop loved them so much. But now, as an adult, I totally understand why!
What is Giuggiulena?
Giuggiulena or reginelle are Sicilian sesame seed cookies made with a basic creamed butter cookie dough, flavored with anise or vanilla and covered in sesame seeds. They're crisp and buttery with a nutty, toasty flavor from the sesame.
What I like about them most is that they aren't too sweet, something I've come to really prefer in my desserts as I get older.
If you're not a fan of anise, they're still just as good with plain vanilla. In fact, the sesame flavor comes through even more that way.
I like to toast the sesame seeds first since I prefer them a bit darker, and they don't always toast enough in the oven on their own. But you can skip that step if you want. It won't make or break the recipe.
This biscotti recipe couldn't be simpler to make. It makes a ton of cookies, but due to the measurements it's not easy to cut it in half.
Luckily, both the dough and fully baked cookies freeze really well, so you can make as many as you like and freeze the rest, or the dough, for a later date.
They're so good with an afternoon cup of espresso or coffee, and I'm not opposed to dunking them in a nice cold glass of milk.
Want more classic Italian cookie recipes? Try these delicious classic pine nut pignoli cookies, traditional delicate ladyfingers called savoiardi cookies, or everyone's holiday favorite, pizzelles.
Why This Recipe Works
- The biscotti dough comes together easily, with only 30 minutes of active prep.
- Not too sweet, crunchy and have a delicious nutty and toasty flavor.
- Can be made with both anise and vanilla extract, or just vanilla or citrus.
- Makes a large batch that freezes well.
Ingredients for Giuggiulena Cookies
Sesame seeds - Use hulled white sesame seeds. Unhulled seeds can turn bitter when baked.
Butter - Use softened unsalted butter for the creaming method. It's ideal for achieving that extra light texture in your cookies.
Anise and vanilla - Anise extract is traditional but optional if you don't like it. They are still great with just vanilla or a little bit of citrus zest.
Flour - All-purpose flour gives the right balance of tenderness and strength for cookies that are light and crisp.
Salt - I use Diamond Crystal kosher salt, which is less salty than other kinds, so you may want to use less if using iodized table salt.
Milk - Milk is used for coating the cookie dough so the sesame seeds stick all around. You can use any kind of milk you have, half and half or water in a pinch.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Oven
- Large bowl
- Electric mixer or stand mixer
- Baking sheets
- Parchment paper
- Cooling rack
How to Make Giuggiulena (Reginelle)
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- In a large bowl, cream the butter and sugar until smooth and fluffy.
- Beat in the eggs one at a time until fully incorporated, then mix in the vanilla and anise, if using.
- Add the flour, baking powder and salt, then mix until you have a thick, heavy dough that you can easily roll.
Pro Tip: Cover the dough and rest it in the fridge for at least 30 minutes up to 24 hours, if you can. This helps to develop a deeper, more complex flavor, improving texture, and preventing excessive spreading. It also allows the flour to fully hydrate, resulting in a softer center and crispier edges.
- Set up a dredging station with milk in a shallow bowl and sesame seeds in another.
- Pinch off dough and roll into logs about 2 inches long, roughly the size of a woman's thumb.
- Dip each log quickly in milk (just to moisten the surface), let the excess drip off, then roll in sesame seeds, pressing gently so they adhere.
- Place on the baking sheets about 1-2 inches apart.
- Bake until the bottoms are lightly golden and the sesame looks toasted, 14-18 minutes, rotating the pans halfway through.
Pro Tip: Make sure the bottom of the cookies are golden brown to ensure they're done. Since the tops are covered in sesame seeds, it can be harder to judge from the top alone, especially if you didn't pre-toast the seeds.
- Cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.
Coley's Tips For Success
- If you don't have milk, brush the cookies with an egg wash or even just water instead.
- Don't be shy with the sesame seeds. These should be really well coated on all sides so there's no raw dough showing.
- Lightly toasting the seeds first gives you more flavor and a deeper color without scorching in the oven. If you skip toasting, they'll still brown in the oven, just a little less.
- If the dough starts sticking to your hands while rolling, pop it in the refrigerator for 10-15 minutes.
Sesame Seed Cookie Variations
- Add other typical Sicilian flavorings such as lemon or orange zest or fior di Sicilia.
- Try using a tablespoon of Marsala wine or passito to add extra flavor to the dough.
- Make a more traditional version of this recipe using lard or shortening instead of butter.
Giuggiulena Serving Suggestions
Serve these simple Italian sesame cookies with a nice cup of coffee, tea, espresso or cold brew coffee.
For something extra special, try a classic affogato or a refreshing granita al caffè with a dollop of mascarpone whipped cream.
How to Store and Reheat
Store in an airtight container at room temperature for 4-5 days. You can also freeze both the dough and fully baked cookies.
Make as many cookies as you'd like to eat and freeze the rest, or the dough, for a later date.
FAQs
The first are a Sicilian and Calabrian honey and sesame based sweets similar to nougat, torrone, and brittle. The others are sesame seed cookies that are typical from Palermo but are also present in other areas of Sicily.
Yes. While anise extract is traditional, many bakers make them with just vanilla or lemon zest. The cookies will still taste authentic and delicious!
The dough needs a thin layer of moisture for the seeds to stick. Make sure to dip the entire cookie in milk or brush it with egg wash all around before rolling in sesame seeds. Gently press the seeds at the end so they adhere well.
Not exactly. These are not the twice baked, hard and crunchy Italian biscotti most people know in the US. These are closer to a classic Italian pasta frolla cookie dough that has been covered with sesame seeds.
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Italian Sesame Seed Cookies (Giuggiulena)
Ingredients
- ½ lb unsalted butter 2 sticks, softened to room temperature
- 1 cup granulated sugar
- 3 eggs large
- 1 tablespoon vanilla extract
- ½ to 1 teaspoon anise extract optional (start with ½ teaspoon)
- 2 ½ cups all-purpose flour
- 1 ¼ teaspoons baking powder
- 1 teaspoon kosher salt
- ½ cup milk for coating
- 2 ¼ cups white sesame seeds see note
Instructions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- In a large bowl, cream the butter and sugar until smooth and fluffy.½ lb unsalted butter, 1 cup granulated sugar
- Beat in the eggs one at a time until fully incorporated, then mix in the vanilla and anise, if using.3 eggs, 1 tablespoon vanilla extract, ½ to 1 teaspoon anise extract
- Add the flour, baking powder and salt, then mix until you have a thick, heavy dough that you can easily roll.2 ½ cups all-purpose flour, 1 ¼ teaspoons baking powder, 1 teaspoon kosher salt
- Set up a dredging station with milk in a shallow bowl and sesame seeds in another.½ cup milk, 2 ¼ cups white sesame seeds
- Pinch off dough and roll into logs about 2 inches long, roughly the size of a woman's thumb.
- Dip each log quickly in milk (just to moisten the surface), let the excess drip off, then roll in sesame seeds, pressing gently so they adhere.
- Place on the baking sheets about 1-2 inches apart.
- Bake until the bottoms are lightly golden and the sesame looks toasted, 14-18 minutes, rotating the pans halfway through.
- Cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.
Notes
- Cover the dough and rest it in the fridge for at least 30 minutes up to 24 hours, if you can. This helps to develop a deeper, more complex flavor, improving texture, and preventing excessive spreading. It also allows the flour to fully hydrate, resulting in a softer center and crispier edges.
- If you don't have milk, brush the cookies with an egg wash or even just water instead.
- Don't be shy with the sesame seeds. These should be really well coated on all sides so there's no raw dough showing.
- Lightly toasting the seeds first gives you more flavor and a deeper color without scorching in the oven. If you skip toasting, they'll still brown in the oven, just a little less.
- If the dough starts sticking to your hands while rolling, pop it in the refrigerator for 10-15 minutes.
- Make sure the bottom of the cookies are golden brown to ensure they're done. Since the tops are covered in sesame seeds, it can be harder to judge from the top alone, especially if you didn't pre-toast the seeds.
