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Home » Popular » Italian Recipes » Sicilian S Cookies

Sicilian S Cookies

April 8, 2019 by Lora

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A very old recipe for Sicilian “S” cookies, that my mom and nonna used to make. A delicious addition to the holiday cookie tray and just perfect for breakfast with your coffee!

overhead image of 7 Sicilian S cookies on parchment paper

The Sicilian S Cookie is the first cookie recipe I learned how to make from my mom and from our Sicilian and Italian friends. They are the one cookie that brings back so many childhood memories.

Check out my Sicilian S Cookies web story here

Sicilian “S” Cookies

I can remember putting together the dough  for the Sicilian S Cookies at Christmas time and taking out the portions of dough piece by piece.  And then rolling the dough into the strips that would become the most beautiful S. Now these S’s were never completely perfect and that is what made them so beautiful. They are what I dreamed of having for breakfast every day and I still prefer these cookies to almost any thing with my coffee in the morning. My kids love baking and cooking with their Italian nonna and the “S” cookies are so fun to make!

overhead image of more than a dozen Sicilian S cookies on parchment paper

These Sicilian cookies could also be called Italian Breakfast cookies. These cookies are not only the most perfect breakfast cookie but are also perfect for a break any time during the day. When I bake a batch of them I imagine my nonna sitting at the table in Sicily with her sisters having a cookie and looking out over the balcony to see who is passing by. They would share a story about a neighbor or one of their kids and laugh and reminisce. It’s the cookie that must be shared and that makes you take a pause.

How do you shape Sicilian “S” Cookies

  • Scoop out portions (2 Tablespoons) of the dough on place on the floured surface.
  • Roll the dough piece into a 4-5 inch strand (1/2 inch diameter).
  • Form into an S and place on parchment lined baking sheet.
  • You could pull portions of dough and they could be between 3-8 inches long.
  • You could do a mix of small, medium and large cookies. Just bake the same shaped cookies on tray together so they’ll be ready at same time. If you bake large with a mix of the smaller shape, the small cookies will be ready sooner and then over bake.
  • Press gently to flatten a little. Continue shaping the rest of the cookies and place them about 1-inch apart.

Tips for making Italian Breakfast Cookies:

  • If you’re out of lemons, you could replace the lemon zest with orange zest.
  • Add vanilla extract for a different flavor.
  • Use a bit of oil on your fingertips to help you roll the cookies. Be sure it’s just a touch of oil.

How to store Italian Breakfast Cookies:

  • Let cool completely before storing.
  • Store at room temperature in an airtight container.
  • Alternately, place them in a zipped lock freezer bag (be sure all the air is squeezed out of it)or in an airtight container for up to 3 months. Defrost at room temperature before serving.

overhead image of more than a dozen Sicilian S cookies on parchment paper

A simple cookie that can be found in many Sicilian homes (and Italian homes). I remember baking these alongside my mother and it’s a cookie I bake with my kids. It’s a cookie my dad absolutely adored and I remember him every time we bake them.
 
These Sicilian S Cookies are what I’m sharing for my #ProjectSicilia. I will try every month to share something Sicilian with all of you. I’m sharing it for my personal record and for my kids to one day look back on and feel connected somehow through a recipe with their Nonno Rosario and their ancestors from the most splendid island in the world: Sicilia.
 
See what else I shared for #ProjectSicilia in 2019:
 
January: Sicilian Savoiardi Cookies
February: Sicilian Pignolata-Italian Honey Balls
March: Sicilian Fennel and Orange Salad
 

DID YOU MAKE THIS RECIPE?

Tag @savoringitaly on Instagram and hashtag it #savoringitaly 

 
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5 from 13 votes

Sicilian S Cookies

A very old recipe for Sicilian "S" cookies, that my mom and nonna used to make. A delicious addition to the holiday cookie tray and just perfect for breakfast with your coffee!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: Italian
Keyword: Cookies
Servings: 40 cookies
Author: Lora

Ingredients

  • 4 1/2 cups all purpose flour
  • 2  teaspoons  baking powder
  • 4 eggs additional 1 for egg wash
  • 1  cup  granulated sugar plus extra for topping
  • 3/4 cup vegetable oil
  • Zest of one lemon I used organic

Instructions

  • Preheat the oven to 375 degrees. Prepare several baking sheets by lining them with parchment paper and set aside.
  • In a large bowl, whisk together the flour and baking powder; set aside.
  • Add eggs, sugar, oil and lemon zest to your mixer bowl. Mix on low speed until combined.
  • Slowly add in the flour mix 1/2 cup portion at a time and mix on medium speed until you have a soft dough. Take care not to over mix the dough.
  • Dump out the dough onto a clean and lightly floured surface. Work the dough just a bit until it is smooth and cohesive.
  • Scoop out portions (2 Tablespoons) of the dough on place on the floured surface. Roll the dough piece into a 4-5 inch strand (1/2 inch diameter). Form into an S and place on parchment lined baking sheet. You could pull portions of dough and they could be between 3-8 inches long. I had a mix of small, medium and large cookies. Just bake the same shaped cookies on tray together so they'll be ready at same time. If you bake large with a mix of the smaller shape, the small cookies will be ready sooner and then over bake.
  • Press gently to flatten a little. Continue shaping the rest of the cookies and place them about 1-inch apart.
  • In a small bowl beat the egg to make the egg wash. Brush each cookie with the egg wash.
  • Bake for 15-20 minutes and until golden brown. Depending on the size, some could be done sooner, so be sure to start checking them at about 13 minutes. Store in an airtight container.
Tried this recipe?Mention @savoringitaly or tag #savoringitaly!
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Comments

  1. Erin Dee says

    April 8, 2019 at 8:58 pm

    5 stars
    Love how easy these are to make! Perfect alongside my morning coffee!

    Reply
  2. Sara Welch says

    April 9, 2019 at 11:18 am

    5 stars
    I bet these are a lot of fun to make; I’ll have to give these a try!

    Reply
  3. Beth Pierce says

    April 9, 2019 at 11:28 am

    5 stars
    These sound like the perfect snack or dessert! I will have to make these with my kids!

    Reply
  4. Amy says

    April 9, 2019 at 10:51 pm

    5 stars
    Making these asap! Love the S shape of them!

    Reply
  5. Paula says

    April 10, 2019 at 12:50 pm

    These are THE best!

    Reply
  6. Erin | Dinners,Dishes and Dessert says

    April 11, 2019 at 7:10 am

    5 stars
    These sound delicious! Dangerously good…

    Reply
  7. Patty says

    October 28, 2019 at 12:51 am

    5 stars
    These were sooo very good. However, I need a recipe for Chocolate Chip Orange S Cookies. Do you have one???

    Reply
    • Lora says

      October 28, 2019 at 6:29 am

      Thank you, Patty! We could make some for Christmas!I will email you to see which ones exactly you are looking for!

  8. Marlene says

    November 15, 2019 at 12:42 am

    I would like the recipie for Chico chip orange S cookies also. Marlene mlzbatt@aol.com

    Reply
    • Lora says

      November 15, 2019 at 6:25 am

      HI Marlene-we are working on it! Will keep you posted! XX

  9. cookalot says

    November 20, 2019 at 4:42 pm

    5 stars
    These are incredibly tasty cookies and very easy to make.
    I tried with 1/2″ dough instead of 1″. The dough practically doubles when baked.
    They yield a lot less than 40 cookies, more like 15.
    Thank you!!

    Reply
    • Lora says

      November 21, 2019 at 7:17 am

      Thank you for writing me and I am very happy you enjoyed the recipe! It’s a lot of flour to get only 15 cookies so I’m curious how long your strands were. Happy holidays and happy baking to you!

  10. Rose says

    February 25, 2020 at 11:46 am

    5 stars
    Easy to make and rolls to shape. Added a scant of salt to the recipe. Also excellent recipe made with gluten free 1 to 1 Bob Mills flour.

    Reply
    • Lora says

      February 26, 2020 at 7:14 am

      Hi Rose-Happy you enjoyed this beloved recipe! Great to know you had a nice result with the GF flour!! Happy Baking! XX

  11. Jo says

    March 2, 2020 at 2:30 pm

    Hi Lora – I can’t wait to try these cookies. I have a quick question – the ingredients include extra sugar for a topping. Did you mean to sprinkle some sugar after the egg wash?
    Many thanks-
    Jo

    Reply
    • Lora says

      March 2, 2020 at 7:15 pm

      Hi Jo, Yes! If you would like to sprinkle a little on after egg wash, it’s up to you! Either way the cookie is delightful! Happy Baking!! XX

    • Jo says

      March 14, 2020 at 3:37 pm

      Thanks Lora! The cookies turned out great – they are the perfect for “dunking”. Ciambella is next – thanks again!

    • Lora says

      March 15, 2020 at 6:32 am

      Hi Jo-Thank you! I’m happy you liked the recipe!! We love to dunk them. Happy Baking! XX

  12. Francesca Castiglione says

    May 16, 2020 at 10:20 pm

    Thank you for the recipe. Just made these for my parents. My father is from Sicily and he loves them! I actually dusted them with sugar and ground Sicilian pistachios – brought them home with me from my last visit in Oct 2019. Truly delicious

    Reply
  13. Leo says

    August 19, 2020 at 9:10 pm

    Hi there!
    I haven’t tried the recipe but am Sicilian and do have and use my families recipe often. They are so good!
    There are a few differences in our recipes. First is mine includes sambuca. Next is that we use butter instead of vegetable oil. I don’t recall Sicily being a vegetable oil society. Is there a specific region your recipe originates?
    Thanks for sharing!

    Reply
    • Lora says

      August 21, 2020 at 6:39 am

      Hi Leo-Sure, you could find a recipe where the baker likes the addition of Sambuca (not a flavor that children enjoy, so, not included in my recipe). This particular recipe is used with vegetable oil. Bake whatever Sicilian cookie you would like (with butter!). Happy Baking!

  14. Maria says

    September 30, 2020 at 5:56 pm

    Hi Lora, I just made your S cookies & I am very pleased with the results.Very delicious.
    I tried others but I like how your recipe came all together. Following your instructions I got 28 cookies. I found 5″ strand too puffy so I made them 8″ long. Perfect.
    Thank you & wishing you all the joy in your cooking.
    Un caro saluto da London, Ontario.
    Maria

    Reply
    • Lora says

      October 2, 2020 at 7:53 am

      Ciao Maria-Thank you for letting me know that you made them 8″ long and that you enjoyed the recipe. I truly appreciate you taking the time to say hello e ti auguro un carissimo saluto…un abbraccio XX Lora

  15. Stan says

    December 16, 2020 at 10:50 am

    5 stars
    We call these ‘pupidi,’ not sure of the spelling. We get together with family and make these and Cuccidati before Christmas. So good, my stash of pupidi is already gone and I only have 3 cuccidati left. Always next year.

    Reply
    • Lora says

      December 17, 2020 at 7:05 am

      Thank you, Stan! I found out through a little research that pupiddi are made in Palermo. I wonder if that could be how the S cookies took on that name from the part of Sicily where your family if from, or it could even be same name used for a different cookie (since names and even ingredients can change town to town in regions).

      Here is what I read: “Pupiddi nanau are made by mixing flour and honey and then working the dough and spreading it in plaster molds with sulfur or saffron inside. Sometimes the honey is replaced by sugar. Toasted almonds, candied citrus, orange peels and red wine are added. The dough can also be scented with jasmine, roses, cinnamon or cloves. They are cooked until they have a golden color. In a mixture of Greek and Christian tradition, these sweets are made to look like Saints Cosma and Damiano. They are consumed during the autumnal equinox and the festival dedicated to these saints on the 28th of September. Pupiddi nanau are part of an ancient tradition of eating sweets that symbolize saints and divinity, accompanied by prayers and signs of the cross, in a way that allows a person to enter into harmony with divinity and to receive protection. The two saints are depicted standing under arches with an angel above them. They have bare legs and sandals on their feet.

      The plaster molds which are used to produce these sweets have almost completely disappeared. Only one pastry shop in Palermo has them, but there is almost no interest from the locals in this traditional production.”

  16. Carol says

    December 26, 2020 at 8:45 pm

    Hi and Merry Christmas! I just made a batch of “S” cookies but they flattened during baking-what did I do wrong? I followed recipe exactly. Thank you

    Reply
    • Lora says

      December 27, 2020 at 9:03 am

      Hi Carol, I make these cookies pretty often…and they never flatten. Two possible reasons: Possibly the dough was overworked. If there’s too much air from overmixing, they’ll rise and then flatten and fall. Another possiblity, maybe the dough was too warm (every kitchen temp is different), so next time you could try chilling cookie dough thoroughly—for at least two hours in the fridge— to slow spreading. Hope some of those tips help! Merry Christmas to you too!

    • Carol says

      December 27, 2020 at 4:21 pm

      Thank you, Lora; I will chill the dough next time; perhaps that was the problem; I don’t want to give up! Have a great afternoon!

    • Lora says

      December 28, 2020 at 8:34 am

      Ciao Carol-I do hope it works out! Best wishes for the New Year!

  17. Christin says

    January 3, 2021 at 9:52 pm

    5 stars
    I’ve made this recipe a bunch of times and I love it! It’s really easy to make them a different flavor too. I’ve done it with orange zest, vanilla extract, almond extract, and my kids’ favorite, sub the 1/4 cup of flour for a 1/4 cup of cocoa powder for a chocolate S cookie!

    Reply
    • Lora says

      January 3, 2021 at 10:44 pm

      Hi Christin-I’m really happy to hear you enjoy the cookies so much! And love the extract ideas and most of all, the cocoa version! Happy Baking! XX

  18. Christina Scotti says

    May 11, 2021 at 1:48 pm

    5 stars
    love when I find Italian recipes, can,t wait to make these cookies.

    Reply
    • Lora says

      May 14, 2021 at 10:42 am

      Hi Christina-THANK YOU…I hope you enjoy these cookies! XX Happy Baking!

  19. Anna Demarco says

    May 23, 2021 at 9:57 am

    I made these for the first time yesterday, and they are very tastey. I expected them to be more of a cookies but they turned out to be a type of biscuit roll. Is this correct?

    Reply
    • Lora says

      May 25, 2021 at 6:25 am

      Hi Anna-I’m not exactly sure what you mean by a biscuit roll…they are supposed to be a type of cookie that you dunk in your coffee (or tea)…so more firm than soft. Hope that helps!

  20. Jeanette T says

    June 11, 2021 at 4:09 pm

    Hello Lora. A couple of questions please. Could you give your ingredients in grams please? At least for the Flour. Or tell me how you measure your flour. I use 120g/cup but some folks use 140g/cup.
    Also, do you ever use Italian 00 flour? if yes, which one?
    thanks

    Reply
    • Lora says

      June 14, 2021 at 1:18 am

      Hi Jeanette-I usually use AP flour for these cookies…you could try with 00 and see how it turns out. 4.5 cups is about 560 g of flour…the sugar is 200 g; 8 grams of baking powder; 175 ml vegetable oil.
      You could start with a less amount of flour if you feel it’s more 120g to a cup, and you could always add in a little more a bit at a time as you’re mixing it. You’ll get to know the dough and feel what is the right texture and it could be exactly 560 G of flour or a bit less. Happy Baking!

  21. Christina Scotti says

    June 24, 2021 at 1:21 pm

    love them, going to make again…

    Reply
  22. Carm says

    October 6, 2021 at 4:38 pm

    Hi Lora I buy these all the time so happy to see I can make these myself. Just wondering did you do the choc chip recipe yet? Thanks

    Reply
    • Lora says

      October 16, 2021 at 10:56 am

      Hi Carm…I’m happy you will bake them! YES working on them to post soon! Happy Baking! XX

  23. Carm says

    February 19, 2022 at 10:55 am

    Hello I’m planning on making these tomorrow am just the original recipe but I’d love the orange chocolate chip for next time. Please email me @ carmmorelli45@gmail.com Thankyou very much

    Reply
  24. Gloria says

    April 10, 2022 at 3:01 pm

    If I use vanilla, how much do I use .

    Reply
    • Lora says

      April 11, 2022 at 6:43 am

      Hi Gloria-1-2 teaspoons should work!

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Welcome to our Italian kitchen! We are Lora and Gabriella, the mother-daughter team behind Savoring Italy. We work hard to create recipes that are inclusive of many sorts of diets, but do not follow one diet. Read More

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