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These classic Italian S cookies are buttery, slightly crisp, and delicately sweet, just like the ones found in every nonna’s kitchen. They’re simple to make, beautifully fragrant with lemon or vanilla, and perfect for dipping in espresso or enjoying with tea.
You’ll also love: Italian Christmas cookies, lemon ricotta cookies, Italian fig cookies, and Italian rainbow cookies.
Quick Look at This Recipe
- Prep Time: 20 minutes
- Cook Time: 15–18 minutes
- Total Time: 35–40 minutes
- Servings: About 30 cookies
- Dietary Info: Vegetarian
- Method: Baked
- Technique: Shaping & baking
- Flavor/Texture: Buttery, lightly crisp, and delicately sweet
Why you’ll love these Sicilian Cookies!
These delicate, buttery cookies shaped like an “S” are a Sicilian classic! Italian S cookies are tender on the inside with a light crunch on the edges, often served with for breakfast morning espresso or afternoon tea. My kids love to dip in milk.
Subtly flavored with orange zest and almond extract (my favorite combo, but you can see variations), they’re simple, timeless, and absolutely irresistible. This is an original recipe I adapted frommy Sicilian friend.
Try my Italian butter cookies, spritz cookies and chocolate crinkle cookies!
Made With Amore,
Table of Contents
Silcilian S Cookie Ingredients
- All-purpose flour – gives structure and a light crumb
- Cold unsalted butter – creates a tender, flaky texture
- Granulated sugar – for sweetness and light browning
- Baking powder – helps the cookies puff slightly
- Vanilla extract – or swap for almond or lemon extract
- Fresh lemon or orange zest – adds bright citrus aroma
- Salt – balances the sweetness
- Eggs – bind the dough and add richness
- Whole milk – softens the dough just enough to pipe or shape
See the recipe card for exact quantities.
Substitutions and Variations
- Extracts: Use pure almond or anise extract instead of vanilla for classic Italian flavor. Try my classic pizzelle cookies and soft amaretti cookies.
- Citrus: Swap lemon zest for orange or even a mix of both. You’ll also enjoy my pistachio crinkle cookies.
- Toppings: Sprinkle with coarse sugar or dip one side in melted chocolate, or simple glaze for a festive touch. You’ll enjoy my Italian chocolate spice cookies.
How To Make S Cookies
This is a step-by-step photo overview of these classic Italian S cookies; the full instrcutions are in the recipe card below.
Step #1: Line two large baking sheets with parchment paper and preheat the oven to 350ºF.
In a large mixing bowl, combine the flour and cold butter. Using your fingertips, rub the butter into the flour until the mixture looks like fine breadcrumbs, soft and sandy in texture.
Step #2: Stir in the sugar, baking powder, and salt. Mix to combine. Make a well in the center and add the eggs, vanilla extract, and lemon zest.
Step #3: Using a fork, whisk the eggs in the center and slowly draw in the surrounding dry ingredients.
Step #4: Continue mixing until the dough starts to come together.
Step #5: When it becomes too thick to mix with a fork, switch to your hands and gently knead the dough right in the bowl until it forms a smooth but firm ball. If the dough feels a bit dry, add a splash of milk.
Step #6: Divide the dough into four equal pieces, then cut each piece in half to make eight portions.
Take one portion at a time and roll it into a log about 6 inches long. Cut that log into smaller pieces and roll each one into a thin rope about 4 inches long.
Step #7: Shape each rope into a graceful “S” and place them on the prepared baking sheets, leaving a little space between each cookie.
Step #8: Bake for 10–15 minutes, or until the bottoms are just golden. Every oven is different, so check around the 10-minute. Do not overbake.
Step #9: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Step #10: They’ll firm up and develop that perfect crispness as they cool. A great cookie for your Christmas cookie tray or holiday cookie box!
My Pro Tips
Tips For Making S Cookies
- Keep the butter cold- this gives the cookies their signature crumbly texture.
- Don’t overbake the cookies- they should stay pale and soft inside.
- Add a teaspoon of almond extract and orange zest for a true Sicilian twist.
- Perfect dipped in espresso, cappuccino, Italian thick hot chocolate, or even sweet dessert wine!
FAQ’s
Sicilian “S” cookies — or biscotti a esse — are traditional Italian breakfast cookies shaped like the letter “S.” They’re buttery, lightly crisp, and just sweet enough to enjoy with coffee, tea, or warm milk.
The “S” shape is said to represent “Sicilia” (Sicily), a little nod to their origin. In Italian homes, these cookies are a symbol of comfort and simplicity, often made for holidays or family gatherings.
They should be slightly crisp on the outside and tender inside. As they cool, they’ll firm up to the perfect dunking texture — ideal for espresso or cappuccino!
Yes! The dough can be made one day in advance, wrapped tightly in plastic wrap, and refrigerated. Let it sit at room temperature for 10–15 minutes before rolling and shaping.
Store cooled cookies in an airtight container at room temperature for up to one week, or store in the refigerator for up to 8 days. For longer storage, freeze them in a sealed container for up to three months and let them thaw before serving.
More Italian Cookie Recipes
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Italian S Cookies
Ingredients
- 3 ¼ cups all-purpose flour
- ¾ cup unsalted butter, cold and cut into small cubes
- 1 cup granulated white sugar
- 3 teaspoons baking powder
- 2 teaspoons pure vanilla extract, or almond, lemon extract. even a mix!
- 1-2 teaspoons lemon zest, or orange zest, adjust to taste
- ½ teaspoon salt
- 2 large eggs, at room temperature
Instructions
- Line two large baking sheets with parchment paper and preheat the oven to 350ºF (180ºC).
- In a large mixing bowl, combine the flour and cold butter. Using your fingertips, rub the butter into the flour until the mixture looks like fine breadcrumbs, soft and sandy in texture.
- Stir in the sugar, baking powder, and salt. Mix to combine. Make a well in the center and add the eggs, vanilla extract, and lemon zest (or try almond extract and orange zest!).
- Using a fork, whisk the eggs in the center and slowly draw in the surrounding dry ingredients. Continue mixing until the dough starts to come together.
- Use your hands and gently knead the dough in the bowl, or counter top, for 4-5 minutes until it forms a smooth cookie dough ball.
- Divide the dough into four equal pieces, then cut each piece in half to make eight portions. Cover what you are not using with plastic wrap.
- Take one portion at a time and roll it into a log about 6 inches long. Cut that log into smaller pieces and roll each one into a thin rope about 4 inches long. Shape each rope into a graceful “S” and place them on the prepared baking sheets, leaving a little space between each cookie.
- Bake for 10–15 minutes, or until the bottoms are just golden. Every oven is different, so check around the 10-minute. Do not overbake.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. They’ll firm up and develop that perfect crispness as they cool.
Notes
- Keep the butter cold. Rub it into the flour with your fingertips until the texture is fine and sandy — this gives that classic crumbly bite.
- Measure flour correctly. Spoon and level (or weigh) your flour to prevent dry dough.
- Don’t overmix. Once the dough comes together, stop kneading to keep cookies tender.
- Add milk slowly. Only if the dough feels dry — you want it firm but smooth.
- Shape evenly. Roll ropes to consistent length so cookies bake evenly.
- Bake until pale golden. The tops should stay light; only the bottoms should color.
- Cool completely. They crisp up beautifully as they cool on a wire rack.
- Flavor twist. Try almond extract and orange zest for a true Sicilian touch.
- Store well. Keep airtight up to a week or freeze up to 3 months — perfect for gifting or holiday baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So easy Elena! My husband is Sicilian and we have never made or had before. Very simple and came together just as the directions said. A very simple cookie with a hint of orange and almond (used your recommendation). Will be adding to our Christmas cookie list from now on! Merry Christmas!
Yay! This makes me so happy. Enjoy the recipe time and time again. There are many more yummy ones to try.
I made this dough today and it was a failure. Too dry and not pliable in any way.
How much milk?
This is only if you dough won’t come together. Start with 1 tablespoon. I find that I don’t ever need it, but just in case!
Your ‘S’ cookie recipe was delicious. I have been making my Grandmother from Sicily recipe for 50 years and never ventured away but today when I saw your photos and read your ingredients I decided to give it a try and am I glad I did. They are so tender and fluffy with just the right amount of crispness on the edges. My oven required the 15 minute bake time. I zested a lemon and used lemon extract. It’s such an odd feeling to venture away from what Nana did but I am sure she would approve if she tasted them.
You had a photo with a glaze and zest, is that just powdered sugar and lemon juice?
Awww, I am so happy you loved this family favorite. I think Nana would approve, too :). Yes, I used the same glaze as my Lemon Ricotta Cookies on my blog! Enjoy with the glaze, if you like :).
Nostalgic and absolutely delcious!