Name: Italian Sesame Seed Cookies (Giuggiulena) Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: Italian
Ingredients: ½ lb unsalted butter (2 sticks, softened to room temperature); 1 cup granulated sugar; 3 large eggs; 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

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If you adore the nutty crunch and subtly sweet charm of sesame seeds, then you are in for a real treat with this Italian Sesame Seed Cookies (Giuggiulena) Recipe. These delightful cookies bring together a tender buttery dough generously coated in toasted sesame seeds, creating a perfect balance of texture and flavor that feels both rustic and elegant. Whether you’re baking for a festive occasion or a cozy afternoon snack, these Giuggiulena cookies capture the essence of traditional Italian baking with a sprinkle of sweet nostalgia in every bite.

Ingredients You’ll Need

A close-up view of several oval-shaped cookies covered in white sesame seeds, placed on a round metal cooling rack. The cookies have a light golden brown crust with a slightly cracked texture and are densely coated with sesame seeds around the edges and tops. The cooling rack has thin silver bars, and the surface underneath shows a white marbled texture with some scattered flour. The photo is brightly lit, showing fine crumb details and the soft, crumbly texture of the cookies photo taken with an iphone --ar 4:5 --v 7

The beauty of this Italian Sesame Seed Cookies (Giuggiulena) Recipe lies in its simplicity and the quality of each ingredient. Every component plays a key role: from the rich, creamy butter to the fragrant vanilla and optional anise that add subtle warmth, to the crunchy sesame seeds that crown each cookie with golden goodness.

Unsalted butter (½ lb, softened to room temperature): Provides the rich, creamy base that ensures tender, melt-in-your-mouth cookies.
Granulated sugar (1 cup): Sweetens the dough, balancing the nuttiness of the sesame seeds beautifully.
Large eggs (3): Bind the ingredients and give structure to the dough, keeping the cookies soft yet sturdy.
Vanilla extract (1 tablespoon): Adds aromatic warmth and depth, enhancing the overall flavor profile.
Anise extract (½ to 1 teaspoon, optional): A traditional touch in Italian baking that lends a subtle licorice note; start with half a teaspoon and adjust to your taste.
All-purpose flour (2 ½ cups): Forms the dough’s foundation, contributing to the cookie’s tender crumb.
Baking powder (1 ¼ teaspoons): Gives a light lift so cookies aren’t dense.
Kosher salt (1 teaspoon): Balances sweetness and enhances all the flavors.
Milk (½ cup, for coating): Moistens the cookie logs so the sesame seeds stick perfectly.
White sesame seeds (2 ¼ cups): The star ingredient, toasted to golden perfection for that irresistible crunch and nutty flavor.

How to Make Italian Sesame Seed Cookies (Giuggiulena) Recipe

Step 1: Prepare Your Baking Area

Start by preheating your oven to 350°F and lining two baking sheets with parchment paper. This simple prep ensures that your cookies will bake evenly and won’t stick, making cleanup a breeze.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes smooth, creamy, and fluffy. This step is crucial because it incorporates air that helps keep your cookies light and tender.

Step 3: Incorporate Eggs and Extracts

Add the eggs one at a time, beating well after each addition to fully combine them into the butter-sugar mixture. Stir in the vanilla extract along with the optional anise extract if using, which adds that distinctive Italian flair to your Giuggiulena cookies.

Step 4: Mix in Dry Ingredients

Whisk together the flour, baking powder, and kosher salt in a separate bowl, then gradually add these dry ingredients into your wet mixture. Stir until a thick, heavy dough forms—something you can easily pinch and roll without it sticking too much to your hands.

Step 5: Set Up the Dredging Station

Pour the milk into a shallow bowl and spread the sesame seeds in another plate or shallow dish. These will be your tools to coat each cookie log in the classic sesame crust.

Step 6: Shape and Coat the Cookies

Pinch off bits of dough and roll them into small logs about two inches long, roughly the size of a woman’s thumb. Quickly dip each log in the milk just enough to moisten its surface, then let the excess drip off before rolling the dough carefully in sesame seeds. Gently press so the seeds adhere well.

Step 7: Arrange and Bake

Place the sesame-coated logs on your prepared baking sheets, spacing them about 1 to 2 inches apart. Bake for 14 to 18 minutes, rotating the pans halfway through the baking time for even color. You’ll know they’re ready when the bottoms are lightly golden and the sesame seeds have a lovely toasted hue.

Step 8: Cool and Enjoy

Let the cookies cool on the baking sheet for about five minutes to firm up, then transfer them to a wire rack to cool completely. This cooling step helps maintain their crisp texture on the outside while keeping the insides tender and delicious.

How to Serve Italian Sesame Seed Cookies (Giuggiulena) Recipe

The image shows a wire cooling rack with about twelve golden brown baked cookies covered with a thick layer of white sesame seeds on top, arranged in a casual pile. Behind the rack, there is a large white bowl filled with raw sesame seeds spilling slightly onto the white marbled surface. Two cups of black coffee, one in a plain white mug and the other in a striped cup, are positioned above and to the left of the cookies. A small white plate is partially visible at the bottom left corner, and a beige cloth sits loosely draped at the bottom right on the white marbled surface. There is also some flour sprinkled around the setup, adding texture to the scene. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

While these cookies are perfectly charming on their own, you can add a festive touch by sprinkling a little powdered sugar on top or drizzling a bit of melted dark chocolate for an extra layer of richness. Freshly chopped pistachios or a sprinkle of orange zest can also brighten up the presentation and complement the anise flavor beautifully.

Side Dishes

Serve these cookies alongside a warm cup of espresso, tea, or even a glass of Vin Santo to embrace the traditional Italian pairing. They also pair brilliantly with a soft cheese plate for an unexpected sweet and savory combo that will impress your guests.

Creative Ways to Present

For parties or gifting, stack the cookies in a decorative tin or wrap them in colorful parchment tied with a rustic twine bow. You could also sandwich two cookies together with a layer of honey or Nutella for a decadent twist that will have everyone coming back for more.

Make Ahead and Storage

Storing Leftovers

These Italian Sesame Seed Cookies (Giuggiulena) Recipe bakes up crisp and tender, and they keep beautifully at room temperature. Store leftover cookies in an airtight container for up to a week to preserve their delightful texture and flavor.

Freezing

If you want to enjoy these cookies later, they freeze wonderfully. Place cooled cookies in a single layer on a baking sheet, freeze until hard, then transfer to a freezer-safe bag or container. Frozen cookies stay fresh for up to three months and thaw quickly at room temperature.

Reheating

To refresh the crispness, warm the cookies in a preheated oven at 300°F for 5-7 minutes. This gentle heat revives that toasty sesame seed crunch and brings back their just-baked charm.

FAQs

Can I substitute the butter with margarine or oil?

While margarine or oil can be used in some cookie recipes, butter is essential here for flavor and texture. It provides the rich, creamy tenderness that’s signature to Giuggiulena cookies, so we recommend sticking with unsalted butter.

What if I don’t have anise extract?

That’s totally fine! The anise extract is optional and can be omitted without losing the overall character of the cookies. If you want a similar hint of licorice flavor, a small amount of finely ground fennel seeds can be a creative alternative.

Are these cookies gluten-free?

This traditional Italian Sesame Seed Cookies (Giuggiulena) Recipe uses all-purpose flour, so it’s not gluten-free. However, gluten-free flour blends suitable for baking could be experimented with, but the texture may differ slightly.

Can I use black sesame seeds instead of white?

Absolutely! Black sesame seeds will give the cookies a beautiful, dramatic look and a slightly earthier flavor. Mixing white and black seeds is also a fun way to add visual interest.

How long do these cookies stay fresh?

Stored in an airtight container at room temperature, these cookies stay fresh for about one week. They may lose some crispness after that, but gently reheating them helps restore their delightful texture.

Final Thoughts

There is something truly special about baking Italian Sesame Seed Cookies (Giuggiulena). The combination of buttery dough, fragrant vanilla, and that irresistible crunchy sesame coating creates a timeless treat that warms the heart and palate alike. I can’t wait for you to try this recipe and bring a little piece of Italy into your kitchen. Happy baking and even happier tasting!