Once you try them you'll see why no other recipe will compare to these authentic style cookies.
Grandma from Rome, Italy, made these often to go with her espresso, there was always sesame seed cookies on a tray for company.
We were spoiled and never had to ask for these cookies, once they were gone another batch was made immediately.
That is long ago, and now I carry on that same tradition and make these almost as often.
Everyone loves them in the family, lemon-flavored being the favorite flavor of choice.
If you love sesame seed Italian cookies, this will be bar none, the last recipe you will ever have to look for.
I continue to make these in Grandma's memory all year long, the best cookie on the Christmas tray that's gone first.
For years I made these for my brother John (they were his favorite cookie on earth!) but as of 11/16/2019, he became an Angel, and now I will make them in his memory along with Grandma's, as she watches over him and they are now together in heaven.
Keeping their memory alive in the kitchen is very important to me.
If you love Italian cookies, try some of the ones on my one-stop cookie shop roundup, they're delicious also!
Scroll down for Grandma's authentic Italian cookie recipe.
My Brother John and Sesame Cookies
My brother John was my biggest fan of these cookies, he couldn't get enough of them.
On November 16th, 2019, cancer took his life.
My whole world shattered that night, he was my best friend, a loving brother and I will miss him so much.
John would ask for these cookies every time we got together I had to make a double batch, a memory that will live on of with him in my heart and in the kitchen.
As I write this I am heartbroken but know when anyone bakes them, he will be thought of every minute with beautiful memories from everyone that knew him.
I hate cancer and pray for everyone that has to battle this horrible life taking disease.
I pray he is with mom, dad grandma and the rest of the family eating as many as he wants there.
Please make them and keep his memory alive.
My brother was so kind to everyone with a super big heart, talented and most loved piano man.
He continued with total bravery to battle cancer, still worked playing piano and never complained.
He showed us a pillar of strength with the hope to beat this.
He will always be in my heart and soul as I make these sesame seed cookies, this one's for you John, until we meet again.
Family Favorite Cookie in the 60s
These were always in the cookie jar when I was a child back in 1960 something.
I am not sure who loved them more, my father or my brothers.
At the time I wasn't a huge fan.
Being a child I liked the typical sweet cookies like chocolate chips and other chocolaty delights.
As I grew up I really learned to appreciate Italian cookies and now miss my mom's and grandmother's baking.
Anisette, lemon cookies, oh and my favorite pistachio biscotti . or any other kind of flavored biscotti, are my favorite dunking cookies!
I have to make them every time my brother John comes to visit, he would be so disappointed without bringing a batch home. They are his ultimate favorite cookie.
Ingredients You will need for Best Italian Sesame Seed Cookies
- flour
- shortening
- sugar
- egg separated
- milk or half and half
- baking powder
- salt
- vanilla, almond, lemon extracts, anise, orange..... anyone of those will do well.
The Dough
This should be smooth and firm, not wet and not dry, if yours doesn't come together like the photo, it's not correct.
I use an industrial mixer to make the dough evenly formed.
This can be done by hand like my grandmother and mom made them, it does take a little time.
Ensure the dough is a solid smooth uniform ball.
Tools You Will Need for Sesame Cookies
- Wire Whisk
- Pie Plates
- Cookie Sheets
- Silpat mat or parchment paper
- Mixing bowl
- Mixing cups
- Measuring spoons
- Mixing spoon
- Electric mixer or stir ingredients by hand
- Egg separator
Toasting the Seeds
The best flavor comes from toasted sesame seeds.
If you can't find them toasted, I will also give those instructions in the recipe card below, it's pretty simple.
You can either toast them on top of the stove or in the oven.
I recommend toasting them to get an even nuttier flavor out of the sesame seeds. I explain how easy it is to toast them. You can buy them toasted but will pay twice the price.
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Other Italian Delicious Cookie Recipes You May Enjoy!
Biscotti
Almond Paste
Rainbow Cookies
S Shaped Cookies
Addicting
As I close this recipe with family at heart, please join me in celebrating in your kitchens to keep their memory alive.
Time goes by so fast, hug your kids, tell the people in your lives how important they are and that you love them.
I had a wonderful journey with my brother, it was an honor to be his sister, and I will treasure all the days we spent together, laughs and good times.
A family favorite, especially with my brother John Colenzo, may he rest in peace until we meet again.
Yield: 25
Best Italian Sesame Cookies
These are the best Italian sesame seed cookies ever. Really, one bite and you'll be addicted. If you have tried others, you won't be disappointed as these an Authentic recipe handed down by my Grandmother from Rome Italy.Nothing compares trust me.
Prep time: 25 MinCook time: 15 MinTotal time: 40 Min
Ingredients
- 2 heaping cups of flour
- 2/3 -cup Crisco or any vegetable shortening
- 3/4- cup sugar
- 2 eggs separated (keep whites in a bowl) you need the yolks for the cookie dough
- 1/4 cup milk or half and half
- 1 1/2 teaspoons of baking powder
- 1/4 teaspoons salt
- 1 teaspoon vanilla,(or substitute any of these: almond, lemon extracts, anise, orange)
- Garnish" 1- 1/2 cups of toasted sesame seeds.
Instructions
- Preheat the oven to 375 degrees and line to baking sheets with parchment paper.
- Using a pie plate or deep dish, add the 1-1/2 cups of sesame seeds and pour them into the dish. (toasted or untoasted it depends on how you like them).
- Note: These sesame seeds are to roll the cookie dough in before baking. Set them aside while making the dough.
- Whisk the egg whites in a shallow dish like a pie plate and set that aside.
- Beat the sugar and the vegetable shortening together in a large bowl.
- Mix all the rest dough ingredients in with the sugar mixture until the dough is blended evenly.
- Roll the dough into egg-shaped logs, dip them in the egg whites, and roll into the sesame seeds.
- Place on a greased cookie sheet.
- Bake at 375 preheated oven for 15 to 20 minutes until golden brown.
- The longer you bake them the crunchier they will be.
- Note the directions for toasted sesame seeds on the Stovetop:
- When toasting, use a wide frying pan.
- I spray mine with cooking oil.
- They will pop on high heat so cover the pan.
- If you have a silicone splatter cover place it on top and keep a close watch.
- Heat the sesame seeds on medium-low heat, shaking the pan occasionally.
- Remove the seeds when they darken and become fragrant.
- Tips: It usually takes 3 and 5 minutes to toast sesame seeds if using a frying pan
- Directions for toasting inside the oven:
- Preheat the oven to 325 degrees Fahrenheit.
- Spread the seeds out on a baking sheet on parchment paper
- Bake until the seeds brown and become fragrant around 15 minutes
- Allow the toasted seeds to cool before using not to get burned.
- Store in a covered jar at room temperature if not using all the toasted seeds.
Nutrition Facts
Calories
116.23Fat (grams)
6.25 gSat. Fat (grams)
1.7 gCarbs (grams)
13.85 gFiber (grams)
0.27 gNet carbs
13.58 gSugar (grams)
6.15 gProtein (grams)
1.34 gSodium (milligrams)
51.35 mgCholesterol (grams)
16.4 mgThe default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
These are all copyright-protected images and content. Do not reprint/reuse this recipe or its images without my written permission.
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Here are more of our favorite cookie recipes:
24 One-Stop Cookie Shop
Fried Bow Tie Cookies
25 Holiday Cookies
Disclosure: This recipe was originally shared in 2009. It was edited and re-published in 2019.
