Reginelle Cookies
User Reviews
5
Reginelle Cookies
Description
The Reginelle Cookies recipe begins with a dry mixture of all-purpose flour, sugar, baking powder, salt, combined with cubed, room-temperature butter to create a coarse crumb. A beaten egg and optional lemon zest are added, then the dough is formed into a ball and chilled to firm up, which helps with shaping. After resting briefly at room temperature, the dough is rolled into ropes, cut into short pieces, dipped in milk, and rolled in raw sesame seeds before baking. Sesame seeds add a toasty, crunchy coating contrasting with the buttery, tender cookie interior.
The flavor of these cookies comes from the balance of simple sweet dough and the nuttiness from sesame seeds and faint citrus notes when lemon zest is included. Baking at 350°F ensures a golden finish without over-browning. The cookies offer a pleasant combination of mild sweetness and textured sesame crust that's unique compared to typical sugar cookies.
They can be served with tea or coffee as a light treat, or packed as a portable snack. Their dense shape and sweet-sesame taste make them easy to enjoy throughout the day. Refrigerating the dough before cutting helps maintain the cookies' shape and texture during baking.
If the dough feels too dry during mixing, adding a tablespoon of milk helps achieve the right consistency. Once baked and cooled, store the cookies in an airtight container at room temperature to keep them fresh for 1 to 2 weeks.
Ingredients
- 2 cups (260g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (113g) butter cubed and at room temperature, unsalted
- 1 large egg beaten, at room temperature
- 2 teaspoons lemon optional, zest
- 1/4 cup (60g) milk plus more for the dough, if needed
- 1 cup (142g) sesame seed raw
Instructions
- 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 350°F 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!
Notes
- Add a bit of milk if the dough feels too dry to hold together when forming.
- Chill the dough before shaping to facilitate cutting and maintain cookie shape during baking.
- Store finished cookies in an airtight container at room temperature for up to two weeks.
- For convection ovens, lower baking temperature by 25°F and start checking doneness earlier than the specified time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 84 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 84kcal | 4% |
| Carbohydrates | 9.1g | 3% |
| Protein | 1.7g | 3% |
| Fat | 4.8g | 7% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 12mg | 4% |
| Sodium | 19mg | 1% |
| Potassium | 30mg | 1% |
| Fiber | 0.7g | 3% |
| Sugar | 2.9g | 6% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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