Easy 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! They are the perfect Italian breakfast cookie, soft on the inside and crunchy on the outside.

If you are a fan of Sicilian recipes you should also try my Sicilian Savoiardi Cookies (Lady Finger Cookies), Sicilian Pasta with Sardines, and my Sicilian Sesame Seed Cookies.

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. They are also known as biscotti esse, Italian S cookies, or even Italian breakfast cookies. They are great to eat along with your breakfast.

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!

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.

What are Sicilian S Cookies

Sicilian cookies are a type of traditional Italian breakfast cookies made with lemon zest, sugar, and other ingredients. They can be found in many different shapes, sizes, and flavors. Most often they are shaped like an S and have a crunchy texture.

They are a light buttery dough that are so simple to make.

They originate from Sicily, and were originally baked as an offering to the gods. These days they can be found in many different cafes and bakeries across Italy. Sicilian cookies are often served with coffee or tea, or enjoyed as a snack on their own.

Why you'll love these S cookies

• Sicilian cookies are a delicious and unique treat that will delight both children and adults.
• They have a light, crunchy texture, and the lemon zest gives them a distinctive flavor that is sure to please.
• These treats are easy to make at home
• Not only do they taste great, but the shapes and sizes make them fun to eat.
• Sicilian cookies are a great way to add a touch of Italian cuisine to any meal.
• They can be enjoyed on their own as an after-dinner dessert or enjoyed with coffee or tea for breakfast.

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 (½ 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.

Ingredients for Italian S Cookies

• all purpose flour
• baking powder
• eggs
• granulated sugar
• vegetable oil
• Zest of one lemon

How to make Italian S Cookies?

1. Preheat the oven to 375 degrees. Prepare several baking sheets by lining them with parchment paper and set aside.
2. In a large bowl, whisk together the flour and baking powder; set aside.
3. Add eggs, sugar, oil and lemon zest to your mixer bowl. Mix on low speed until combined.
4. Slowly add in the flour mix ½ cup portion at a time and mix on medium speed until you have a soft dough. Take care not to over mix the dough.
5. Dump out the dough onto a clean and lightly floured surface. Work the dough just a bit until it is smooth and cohesive.
6. Scoop out portions (2 Tablespoons) of the dough on place on the floured surface. Roll the dough piece into a 4-5 inch strand (½ 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.
7. Press gently to flatten a little. Continue shaping the rest of the cookies and place them about 1-inch apart.
8. In a small bowl beat the egg to make the egg wash. Brush each cookie with the egg wash.
9. 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.

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.

Make-Ahead

You can make these cookies up to 3 days in advance

Variations

• Before you bake them, transform your cookies into festive Italian Christmas treats by dusting them with cinnamon sugar, or even green and red sanding sugar.
• After the cookies have cooled, an easy icing sugar glaze can be applied, to add extra sweetness 
• You can use orange zest instead of lemon zest

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

More recipes like this:

Sicilian Savoiardi Cookies

Sicilian Pignolata-Italian Honey Balls

Sicilian Fennel and Orange Salad

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5 from 14 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 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Dessert

Cuisine: Italian

Keyword: Cookies

Servings: 40 cookies

Calories: 94kcal

Author: Lora

Ingredients

• 4 ½ cups all purpose flour
• 2  teaspoons  baking powder
• 4 eggs additional 1 for egg wash
• 1  cup  granulated sugar plus extra for topping
• ¾ 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 ½ 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 (½ 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.

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Nutrition

Calories: 94kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 16mg | Sodium: 33mg | Potassium: 21mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 24IU | Calcium: 19mg | Iron: 1mg

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