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5 from 14 votes

Reginelle Cookies

Reginelle cookies are classic Italian cookies that are slightly crunchy and covered with toasty sesame seeds. These cookies are perfect for the holidays but can be enjoyed year-round!
Prep Time20 minutes
Cook Time30 minutes
Resting time30 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: Italian
Servings: 36 cookies


  • 2 cups (240g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter cubed and at room temperature
  • 1 large egg beaten, at room temperature
  • 2 teaspoons lemon zest optional
  • 1/4 cup (57g) milk plus more for the dough, if needed
  • 1 cup (142g) raw sesame seeds


  • In a large bowl combine the flour, sugar, salt, and baking powder and mix until combined.
  • Using a pastry cutter or your hands, mix in the butter until the mixture resembles coarse crumbs.
  • Add the beaten egg and lemon zest and mix until the dough is formed. It will be crumbly. Using your hands, shape the dough into a ball. If it's too dry, add a tablespoon of milk. Once the dough ball is formed, cover it with plastic wrap and refrigerate it for at least 30 minutes.
  • Remove the dough and allow it to rest for 10 minutes at room temperature. Preheat the oven to 350f and line two baking sheets with parchment paper. While the dough is resting, spread the sesame seeds out onto a plate and pour the milk into a shallow bowl.
  • Cut the dough ball into 4 equal pieces, and roll each piece into a 1/2-inch thick rope.
  • Cut the log into 2-inch long pieces, then lightly dip in the milk and roll in the sesame seeds until coated.
  • Place the cookies on the prepared baking sheets about 1 inch apart and bake for 30 minutes until golden.
  • Allow the reginelle to cool completely before serving. Enjoy!


  • If when you're forming the dough you find it's too dry, add a touch of milk to help bring it together.
  • Reginelle cookies can be stored in an airtight container at room temperature for 1-2 weeks.
  • This recipe was written for a conventional oven.  For convection ovens, reduce the temperature by 25 degrees and begin checking for doneness at the 75% mark.


Serving: 1cookie | Calories: 84kcal | Carbohydrates: 9.1g | Protein: 1.7g | Fat: 4.8g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 19mg | Potassium: 30mg | Fiber: 0.7g | Sugar: 2.9g | Calcium: 44mg | Iron: 1mg