Homemade Sicilian S Cookies Recipe

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 my delicious homemade Cannoli recipe.

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

Cut the butter: First thing I do is, I cut the butter into the flour, sugar, and baking powder in a large bowl until the mixture looks like a meal and the butter pieces are about the size of couscous.

Mix the eggs: Next, I whisk the eggs and vanilla together in a separate bowl until fully combined.

Form the dough: I transfer the dry ingredients onto a clean surface and form a well in the center.

Add the wet ingredients: I pour the wet ingredients into the center of the well in the dry ingredients.

Knead and chill: I knead the dough for 4 to 6 minutes until it becomes a soft cookie dough, adding a little water if it feels too dry, then rest it in the refrigerator for 20 minutes.

Shape the cookies: I take about 2 tablespoons of dough, roll it out on a clean surface, then bring the ends inward to form an S shape.

Bake and cool: I bake the cookies on a parchment lined sheet tray at 350 F on the bottom rack for 5 minutes, move them to the top rack for another 5 minutes, then let them cool.

Make the glaze: While the cookies cool, I whisk the powdered sugar and milk together in a bowl until smooth.

Glaze and serve: I dip the cooled cookies into the powdered sugar glaze or brush it over the tops, then serve.

chef tip + notes

I always make sure the butter is fully softened before cutting it into the dry ingredients. Soft butter blends more evenly into the flour and helps the dough come together smoothly instead of feeling stiff or crumbly.

• Butter or margarine choice: 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.
• Budget friendly option: If butter is too expensive you can use 100% margarine, which is what my grandma did.
• Vanilla amount: My family also adds up to 4 tablespoons of vanilla, but that’s too much for me.
• Speed it up: 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.

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.

More Amazing Dessert Recipes

• Chess Pie
• Apple Galette
• Rice Pudding
• Chocolate Mousse
• Chocolate Chip Cookies

Video

SaveSaved

Homemade Sicilian S Cookies Recipe

Share

Print

5 from 58 votes

Bring my Sicilian grandma right to your kitchen with this generations-old easy to make S cookie recipe that is guaranteed to produce smiles!

Servings: 50 cookies

Prep Time: 30 minutes minutes

Cook Time: 10 minutes minutes

Resting Time: 20 minutes minutes

Ingredients 

US CustomaryMetric

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

I always make sure the butter is fully softened before cutting it into the dry ingredients. Soft butter blends more evenly into the flour and helps the dough come together smoothly instead of feeling stiff or crumbly.

Butter or margarine choice: 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.

Budget friendly option: If butter is too expensive you can use 100% margarine, which is what my grandma did.

Vanilla amount: My family also adds up to 4 tablespoons of vanilla, but that’s too much for me.

Speed it up: 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.

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.

Nutrition

Calories: 73kcalCarbohydrates: 16gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 15mgSodium: 4mgPotassium: 63mgFiber: 1gSugar: 8gVitamin A: 21IUCalcium: 25mgIron: 1mg

Author: Chef Billy Parisi