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.
Recipe Chef Notes + Tips
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.
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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.
Chris Preston says
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
Betsy says
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?
Chef Billy Parisi says
I’m not.
Gloria says
Oh! If I could give them 10 stars I would!
Gloria says
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!
Diane Ilardi says
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.
Diane Ilardi says
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!
Anna Pallante says
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
Wendy says
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! 😁
Colleen Lutes says
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.
Antoinette says
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.
R says
Are these cookies meant to be frozen or refrigerated before adding the glaze? Or, does it matter.
Chef Billy Parisi says
Just cool to room temp before glazing
Linda says
Can these cookies be made with anise flavor?
Chef Billy Parisi says
You could but it would really strong anise flavor.
Linda says
Ok vanilla I will use. Thanks for your reply.
Lisa P says
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!
Jo Ann A Geanconteri says
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
Rich Robbin says
Can the dough be made in a food processor?
Chef Billy Parisi says
yes
Don Salyers says
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!!
Claudia Langley says
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!!
Carol says
Thank you so much for sharing your family recipe! They look so elegant and I definitely want to try them.
Rehab says
So easy and looks yummy!
Thanks.