Toasted sesame cookies in a vintage ornament box surrounded by winter greens, ornaments and snow.
Photography: Andrea Patton – Art Direction & Food Styling: Anthony Contrino

Growing up there were always these sesame-coated cookies on the table when company came over.  We called them Regina cookies.  They looked so boring; I never even thought to take one.  Now that I’m older, I look for them.  They are one of those cookies that are great anytime of day – in the morning with coffee or tea, as a lunchtime snack or an after dinner dessert.  I like to make them the day before I eat them, allowing them to harden a bit overnight.

Toasted Sesame Cookies

Prep Time: 20 minutes
Cook Time: 20 minutes
Inactive Time: 1 hour
Servings: 3.5 dozen


  • cup sesame seeds
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 4 ounces unsalted butter, softened
  • ½ cup sugar
  • 1 large egg, room temperature
  • teaspoon almond extract
  • ¼ cup whole milk, scalded and cooled


  • Preheat the oven to 350 degrees.
  • In a small skillet, toast the sesame seeds over medium-high heat, stirring constantly, until light golden brown, about 5 minutes; immediately transfer to a bowl and cool completely.
  • In a large bowl, whisk the flour, baking powder and salt to combine.
  • In a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy.
  • Add the egg and almond extract and mix to combine.
  • With the mixer on low, add half of the flour mixture.
  • When it is almost fully incorporated, add the milk and mix on low to combine.
  • Add the remaining flour and mix just until combined; refrigerate the dough for 1 hour.
  • Using a small cookie scoop, scoop the dough into mounds
  • Roll into balls and then drop them into the toasted sesame seeds, rolling them around until fully coated; slightly flatten the ball and place onto parchment-lined cookie sheets.
  • Bake until lightly golden brown and they start to crack on top, about 15 minutes.
  • Transfer to a cooling rack; cool completely before storing in an airtight container for up to 3 days.
Course: Dessert
Author: Anthony Michael Contrino