Italian Sesame Seed Cookies (Giuggiulena) Recipe
Italian Sesame Seed Cookies, known as Giuggiulena, are traditional Sicilian treats featuring a buttery, slightly spiced dough rolled in toasted white sesame seeds. These small, crunchy cookies combine subtle hints of vanilla and optional anise extract, delivering a nutty and aromatic flavor perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 50 cookies
- Category: Cookies
- Method: Baking
- Cuisine: Italian
Ingredients
Cookie Dough
- 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
Coating
- ½ cup milk (for coating)
- 2 ¼ cups white sesame seeds
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure the cookies don’t stick.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is smooth and fluffy, indicating air has been incorporated.
- Add Eggs and Extracts: Beat in the eggs one at a time until fully incorporated. Then mix in the vanilla extract and, if using, the anise extract to add a subtle licorice flavor.
- Combine Dry Ingredients: Add the all-purpose flour, baking powder, and kosher salt to the wet mixture. Mix thoroughly until a thick, heavy dough forms that can be easily rolled by hand.
- Prepare Dredging Station: Set up two shallow bowls: one with the milk and one with the white sesame seeds. This will help coat the dough pieces evenly.
- Shape the Cookies: Pinch off pieces of dough and roll each into logs approximately 2 inches long, roughly the size of a woman’s thumb.
- Coat with Milk and Sesame Seeds: Quickly dip each dough log in milk to moisten the surface, allow excess to drip off, then roll them in sesame seeds, pressing gently to ensure the seeds adhere well.
- Arrange on Baking Sheets: Place the coated dough logs on the prepared baking sheets spaced about 1 to 2 inches apart to allow for slight spreading.
- Bake: Bake in the preheated oven for 14 to 18 minutes, or until the bottoms of the cookies are lightly golden and the sesame seeds appear toasted. Rotate the baking sheets halfway through baking for even cooking.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This will help them set and maintain their texture.
Notes
- Adjust the amount of anise extract according to your taste preference, starting with ½ teaspoon as it has a strong flavor.
- Using white sesame seeds toasted during baking lends a nutty flavor; you can lightly toast the seeds in advance for extra aroma if desired.
- Ensure butter is fully softened to room temperature to make creaming easier and the dough smooth.
- Cookies can be stored in an airtight container for up to one week, maintaining their crunch.
- These cookies are perfect for festive occasions or alongside a cup of coffee or tea.
