Italian Sesame Seed Cookies (Giuggiulena)

Close-up overhead shot of Italian sesame seed cookies stacked on a round wire cooling rack, showing their oval shape and dense coating of toasted sesame seeds with a golden-baked exterior.

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Italian Sesame Seed Cookies (Giuggiulena)

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.

Prep Time: 30

Cook Time: 15

Total Time: 45

Servings: 50 cookies

Calories: 115kcal

Author: Nicole Gaffney

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.

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