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!
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.
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.
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.
DID YOU MAKE THIS RECIPE?
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Sicilian S Cookies
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.
Love how easy these are to make! Perfect alongside my morning coffee!
I bet these are a lot of fun to make; I’ll have to give these a try!
These sound like the perfect snack or dessert! I will have to make these with my kids!
Making these asap! Love the S shape of them!
These are THE best!
These sound delicious! Dangerously good…
These were sooo very good. However, I need a recipe for Chocolate Chip Orange S Cookies. Do you have one???
Thank you, Patty! We could make some for Christmas!I will email you to see which ones exactly you are looking for!
I would like the recipie for Chico chip orange S cookies also. Marlene [email protected]
HI Marlene-we are working on it! Will keep you posted! XX
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!!
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!
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.
Hi Rose-Happy you enjoyed this beloved recipe! Great to know you had a nice result with the GF flour!! Happy Baking! XX
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
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
Thanks Lora! The cookies turned out great – they are the perfect for “dunking”. Ciambella is next – thanks again!
Hi Jo-Thank you! I’m happy you liked the recipe!! We love to dunk them. Happy Baking! XX
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
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!
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!
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
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
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.
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.”
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
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!
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!
Ciao Carol-I do hope it works out! Best wishes for the New Year!
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!
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
love when I find Italian recipes, can,t wait to make these cookies.
Hi Christina-THANK YOU…I hope you enjoy these cookies! XX Happy Baking!
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?
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!
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
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!