Homemade Sicilian S Cookies Recipe
Published December 11, 2020. This post may contain affiliate links. Please read my disclosure policy.
Bring my Sicilian grandma right to your kitchen with this generations-old easy to make S cookie recipe that is guaranteed to produce smiles!
I love sharing my family recipes and if you’re a huge Italian or Sicilian food fan then definitely check out my Spaghetti sauce or Cannoli’s.
S Cookies
If you’ve ever been to an Italian or Sicilian get together, no matter if it’s a holiday or just a back-yard party, you will inevitably be exposed to S cookies in some fashion. They are as classic as it gets in the world of Italian cookies, probably because they’re so easy to make.
My family has been making S cookies for generations. My grandma’s mom made them, my grandma made them, and now all of my aunts and mom make them. It’s a very simple recipe and incredibly inexpensive to make, and also not to mention it’s great to make with the kids.
What Type of Cookie Is It?
When making the s cookie you may recognize that some of the procedures are very similar to making homemade pie dough. In fact, when you taste it, it will sort of be like eating the lightest, fluffiest, butter-filled pie dough you’ve ever eaten.
The dough is a basic butter cookie accept you aren’t creaming the butter, you cut it in with the dry ingredients. While just messing around with the original recipe, I tried creaming the butter and the cookies came out super flat, so don’t do it. These are the absolute perfect cookie to enjoy in the morning with coffee.
How to Make S Cookies
Follow these very easy to make procedures for making my homemade S cookie recipe:
Cut the butter into flour, sugar, and baking powder in a large bowl until it resembles a meal and the butter is the size of couscous.
Next, in a separate bowl whisk together the eggs and vanilla until completely combined.
Transfer the dry ingredients onto a clean surface and form a well in the center.
Pour in the wet ingredients to the center of the dry ingredient well.
Knead the dough for 4-6 minutes or until it becomes a soft cookie dough and then let it rest in the refrigerator for 20 minutes. You may need to add water to the dough while kneading if it’s too dry.
Take about 2 tablespoons of the dough and roll it out on a clean surface and bring in the ends to form an S.
Bake the cookies on a sheet tray lined with parchment paper at 350° F on the bottom rack for 5 minutes and then on the top rack at 350° for 5 minutes and then cool.
While the cookies are cooling, whisk together some powdered sugar and milk together in a bowl.
Dip the cookies or brush them with the powdered sugar glaze and serve.
Make-Ahead and Storage
Make-Ahead: You can make these up to 2-3 days ahead of time.
How to Store: Keep these in plastic bags at room temperature for up to 6 days or in the refrigerator for up to 8 days. These freeze extremely well in plastic bags for up to 3 months. Thaw at room temperature and serve.
chef notes + tips
- Be sure the butter is softened before trying to cut it into the dry ingredients.
- My Aunt Pam swears that if you use ½ Blue Bonnet margarine, the cookies will taste better. I used all unsalted butter, but it’s up to you.
- If butter is too expensive you can use 100% margarine, which is what my grandma did.
- My family also adds up to 4 tablespoons of vanilla, but that’s too much for me.
- To fast track this recipe, cut the butter into the dry ingredients in a food processor and then transfer to a stand mixer with the hook attachment and knead in the wet ingredients.
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Video
Homemade Sicilian S Cookies Recipe
Ingredients
For the Cookies:
- 4 cups all-purpose flour
- 1 1/3 cup sugar
- 2 tablespoons baking powder
- 2 ½ sticks softened unsalted butter
- 2 eggs
- 2 egg yolks
- 1 tablespoon vanilla extract
- water
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons whole milk
Instructions
- Preheat the oven to 350°.
- Add the flour, sugar, and baking powder to a large bowl and using a pastry knife cut in the butter until the mixture becomes like a meal or is very small like couscous. Set aside.
- In a separate bowl whisk together the eggs and vanilla until completely combined.
- Transfer the dry ingredients to a clean surface and form a well in the center. Pour the wet ingredients to the center of the well and knead the dough for 4-5 minutes or until it forms a smooth cookie dough.
- If the dough is dry add 1 tablespoon of cold water at a time while kneading until the dough is soft. Do not add too much or the dough will become too wet and sticky.
- Add the dough to a bowl and chill in the refrigerator for 20 minutes.
- Take the dough out and take about 2 tablespoons of dough and roll it out on a clean surface until it’s about a ½” to ¾” in diameter and 5”-6” in length.
- Curl up each end to the center to form an S shape and then add to a cookie sheet tray lined with parchment paper about 2” apart from one another. Use the dough until it is all gone.
- Bake the cookies on the bottom rack of an oven for 350° for 5 minutes and then the top rack at 350° for 5 minutes or until very lightly browned around the bottom edges.
- Cool completely.
- While the cookies are cooling whisk together powdered sugar and milk in a small bowl until combined then dip the top part of the s cookie in the glaze and set on a rack until the glaze has formed to the cookie. You can also brush the glaze on if you’d like.
Notes
- Make-Ahead: You can make these up to 2-3 days ahead of time.
- How to Store: Keep these in plastic bags at room temperature for up to 6 days or in the refrigerator for up to 8 days. These freeze extremely well in plastic bags for up to 3 months. Thaw at room temperature and serve.
- Be sure the butter is softened before trying to cut it into the dry ingredients.
- My Aunt Pam swears that if you use ½ Blue Bonnet margarine, the cookies will taste better. I used all unsalted butter, but it’s up to you.
- If butter is too expensive you can use 100% margarine, which is what my grandma did.
- My family also adds up to 4 tablespoons of vanilla, but that’s too much for me.
- To fast track this recipe, cut the butter into the dry ingredients in a food processor and then transfer to a stand mixer with the hook attachment and knead in the wet ingredients.
I’ve made it now about 5 times. I have to say that each time they come out a little different. Flatter, Fluffier, Bigger. Softer. Under cooked. Over cooked! But every time they are perfect! haha. Family favorite now. Somewhat of a challengs.
excellent!
Everyone loved these at our church summer bake sale. Many did not make it to church as my family loved them too. I made them Aunt Pam’s way and they were great! I am going to try the bottom then top rack technique with other cookies as well, as it kept them from being dried out or gummy! I love your recipes as the price of ingredients is so high, I know I will not be wasting my money or efforts. Thank you for sharing your personal family secret. Many thanks to Aunt Pam too!
excellent!
Made these many times now. They actually come out a little different every time. Not sure why. But they always taste great! A real family favorite now. Found your video easy to follow. Much appreciated.
thanks for giving it a shot!!
These cookies turned out beautifully, and delicious. I used all butter and the flavor was so yummy. I liked that the S shape made them look so fancy. I’m saving this recipe and giving it a big thumps up.
excellent!
Fabulous, absolutely my very favorite cookie. I love how you give step by step instructions and I followed them to the t and results were perfection!
Thank you!
my pleasure!
Made these at Christmas and they were delicious! Super easy to make with Chef Billy’s instructions. Beware! They are addictive!
so good!!
Super easy to make for any age! Made them with my young grandchildren and ‘elderly’ friends! They are now part of our holiday traditions!
That’s awesome
The recipe calls for 2/12 sticks of butter. Is that twelve ounces, or the larger 8 oz stick of butter, making the total amount 20 oz?
12 oz
Sicilian S-cookies are a new Christmas tradition for our Polish/German/Irish family. A great hit and fun way to get the kids involved! Can’t wait to try the Angel Food cake recipe! I learn sooooo much from watching Billy!
love it!
One sleepless night I was browsing YouTube for recipes I wanted to try and I came across Chef Billy Parisi and his Italian S Cookie recipe. I watched the video probably 5x, thought to myself, “I’m no professional, but I think I could make those.” Lo’ and behold! I had all the ingredients and started whipping some up! I was amazed, not only by how delicious the cookies were but that I was able to understand the recipe. Chef Billy Parisi encourages you in a way that doesn’t make it seem impossible to recreate his recipes. I also liked the fact that he doesn’t curse in his videos and reinforces the idea that anyone can use basic skills to make delicious recipes! And this Italian S Cookie recipe is what turned me into a baker and a cook. Thank you, Chef Billy Parisi!
Thanks for sharing your story!
Made these many times and receive high review.
Love this site ❤️
excellent!
So I made your Sicilian cookies yesterday 🙂 VERY Good! Mine did spead out much more than yours and I know that I had the dough well chilled. I am thinking that next time (Oh Yes there will be a next time) I may set the pan with formed cookie dough back into the fridge for while before baking 🙂 It took much longer than time shown in the recipe to have them brown at all – could I up the temp. just a bit? I also see that your rope was not quite a thick as what I did and your S is tighter – live and learn. But alhtough I have a larger, more spread out S – they DO taste good! I opted for 1/2 tsp of Almond extract and lime juice rather than milk in the icing. These are kinda fun to make too. Thanks for sharing the recipe Chef 🙂
Hi Carol, they really aren’t supposed to be browned.
These cookies are delicious
I made them for my Italian brother in law & sister in law & they loved them,
They are a great desert , especially nice with a cup of coffee
Yes!
Amazing. Made them today with some lemon and orange zest. My 21 month old grandson kept saying “mmmmm” the whole time. No need for long term storage info. Won’t be around long enough!!!!
Perfect!
I have made this recipe several times and it is a family favorite. These are not only delicious but it leaves the “eater of the cookie” impressed with your skill level in the baking department. I love the clear directions, videos and chef tips on all your recipes. I feel I learn something new every time I watch a video. You are my go-to for recipes!
I never tire of your posts!!
Thanks for the support!
Love these cookies!!! Made them a few times now, so easy & everyone LOVES them 💗
Awesome!
This are the best S cookies I’ve ever had – may be the best cookie of any kind! They are very dangerous though – I can’t stop eating them and I haven’t even put the icing on yet! I did substitute anise for the vanilla, but that is my preference.
Thank you!
These are wonderful. My neighbor asks me for them all the time. Mom used to make them and shhh I don’t think they were this good!
Fantastic
this is like the dough my mom’s recipe created for ‘Jam Splits’. Yummy, buttery and sweet. I add a pinch of salt when using unsalted (the fresher, the better) butter. Basically, you make 1 1/2″ logs the length of your cookie sheet, press a shallow indent down the middle and fill scantly with raspberry jam, then bake. Slice on the diagonal after a few minutes. Store in tightly covered tins.
The best cookies I’ve ever made. And I make a lot of cookies!!!!
Great recipe. Make it regularly and get rave reviews every time.
Love these! I made them 3 times in the 1st month after I saw the recipe. I’ve shared them with friends and everyone is addicted! Goes great dipped in coffee, I end up eating several each time I open the container. Good thing the recipe makes a lot 😉
Love, love, love these! My kiddos and I have been making these periodically over the last 3 years. Mostly at the holidays but sometimes not (our last name is Smith, so they work well with a lot of things we do). Kids are 9, 7, and 5 now and I do all I can to keep them in the kitchen. It’s great mom and kids time.
The BEST S cookie recipe I’ve tried, I’ve made many in my search and this one is hands down the best. I’ve made it with 3 tbs. I’m of vanilla and they came out incredible. I’ve made them with lemon, I’ve use anise, you can add whatever flavoring you’d like they are fantastic! I make them exactly as he does, all by hand, it’s quick and easy! You have to try these, you will LOVE them!
Make these all the time for my family and friends My mom use to make these and never knew how.Well when I saw your recipe I had to try it and they tasted exactly like my moms.Guess your never to old to learn I’m 73 years old and have been making them for 2years Thank you so much
I gave some to my neighbor. He loved them. Now I have a deal that if he plows my driveway, I will make these for him. Great deal all around. Thanks
It’s very similar to mom’s recipe however she never was specific with amounts!
These are AMAZING! My kids absolutely loved a batch I made with mini chocolate chips and the kids enjoyed helping me make them. So easy and fun. They are now in our cookie rotation
Mr. Parisi… Thank you so, so, sooo much for this recipe! I will be making these tomorrow for Thanksgiving. This is my third time making them. They were my favorite cookie as a young girl. I worked in an Italian bakery for 6 yrs eating these cookies nearly everyday. Your recipe is my FAVORITE ❤️!! I strictly use unsalted butter as I’ve found they come out lighter and fluffier then adding margarine to the recipe. Anyone I share these with, always requests the recipe. They are scrumptious, light, and have the perfect the texture. I quadruple the recipe, and make four different icing flavors. I make one icing batch with cinnamon, one with cardamon, one with almond extract & one with lemon zest. My mouth is watering just thinking about them.
On a side note, I make your coc au vin recipe often,,it is another favorite of mine.
What is your lemon icing? Lemon juice and icing sugar?
lemon icing for what exactly?
I was asking Christine as she said she uses lemon icing.
I had biscuits like these in Messina but they were lemon. So I thought I could make them with some lemon juice and zest icing just seeing if it would be powered sugar (or icing sugar we call it here) bit of lemon juice and some zest
got it!
I have made these twice over the last 5 weeks and they are a hit. Since I’m not a big fan of vanilla I’ve substituted almond flavoring. Rave reviews
I have been looking for a Sicilian Wedding Ring recipe. This one sounds similar. Wedding ring cookies are shaped in a ring (of course) and iced with same icing but in pastel colors. We always had these at wedding showers when I was a child. Are you familiar with this cookie?
I’m not.
Oh! If I could give them 10 stars I would!
These cookies brought me back to my Italian family’s kitchen. Thanks so much for the recipe. I could never get it from my mom. Her recipes were “a little of this, a little of that”. These are so delicious!
Guessing what Aunt Pam likes about Blue Bonnet is the salt.
I’m making my second batch this week and for the sake of self preservation, have shaped and frozen half. 50 cookies is more than any one person should enjoy!
Thanks again for sharing.
Thank you, thank you, thank you! I have been looking for an approximation of Stella D’Oro Breakfast Treats with only disappointing results. Your cookies are excellent. I replaced half of the vanilla with almond extract and since I did not plan to ice them, they were egg washed instead. These will go fast!
Hi Bill, I’m grateful you posted your recipe. My grandmother used to make these, my mother made these and they have always been my favorite. I was a little upset though this year when I went to my parents house for Christmas, and to my surprise there were no S cookies. 🙁 So sad….I have been waiting all year for those…. Well… Thanks to you I am gonna make them myself. Im do excited
God Bless
Chef Parisi, I’m so thankful to have found your recipe for your Italian grandmother’s Sicilian S cookies! I always make my own Italian family favorite anise cookies for Christmas and yesterday I decided to make yours as well. They were very easy to make and absolutely delicious! I’m enjoying one this morning with my coffee. Please don’t tell anyone about the THREE that I ate yesterday. Oooops! 😁
I liked Claudia’s idea about the orange zest and cardamon, but added 1 t. orange zest, a dash of cardamon, and a pinch of salt to the glaze. Super good.
My dough is chilling right now. The dough was not dry, in fact, it was a bit sticky. I kneaded in some extra flour, not a lot, but I hope they’ll be okay.
Are these cookies meant to be frozen or refrigerated before adding the glaze? Or, does it matter.
Just cool to room temp before glazing
Can these cookies be made with anise flavor?
You could but it would really strong anise flavor.
Ok vanilla I will use. Thanks for your reply.
First time making these and they were fantastic! And I am not much of a baker. My friend who is italian and such a baker gave them high praise! Going to try your bread recipe this weekend!
Billy, I am so glad I found you on FB. I look forward to all your easy and well explain recipes . I am looking forward to making the S cookies !!
Jo Ann
Can the dough be made in a food processor?
yes
Oh my goodness!! I just made these and I don’t think I will stop eating them until all 53 that I made. Thank you Mr. Parisi for this great family recipe and for all of your other incredible recipes!!
I’m so excited about these! I kept the dough the same but to the eggs I added 1 tsp vanilla, 1 tsp orange zest, 1/2 tsp. Cinnamon and 1/2 tsp cardamom. It’s chilling and I’ll decide about the glaze when I’ve tasted one. It will be either orange marmalade and powered sugar or a dark chocolate drizzle…. maybe both! Thanks for all your recipes…. I love watching you cook!!
Thank you so much for sharing your family recipe! They look so elegant and I definitely want to try them.
So easy and looks yummy!
Thanks.