Italian S Cookies

5 from 2 votes

These classic Sicilian “S” cookies are buttery, slightly crisp, and delicately sweet just like the ones found in every nonna’s kitchen in Sicily. They’re simple to make, beautifully fragrant with lemon or vanilla, and perfect for dipping in espresso or enjoying with tea.

Prep Time20

Cook Time40

Total Time1

Course: Baking

Cuisine: Italian

Keyword: almond cookies, Christmas cookies, Italian cookies

Servings: cookies (about)

Author: Elena Davis

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

Elena's S Cookie Tips:

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.

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