Need a quick and simple recipe for Italian S cookies? These no butter traditional Italian cookies are ready in under thirty-five minutes and are perfect for your morning coffee or afternoon tea. They also make a tasty addition to any Christmas cookie box.
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Introduction
You can probably find dozens of variations of this simple cookie recipe, but this is one of the best.
Just like these anise cookies, they are lightly sweetened and make delicious Italian breakfast cookies to have with your morning coffee. The truth is that they are great any time of the day, as a morning snack or with afternoon coffee or tea.
These traditional homemade Italian cookies originate from Southern Italy, and true to Italian regional cuisine, every Italian family has its recipe.
I’ve already shared a few recipes for the best Italian cookies, like these Italian lemon cookies or these anise biscotti. Today, I will share another favorite of mine…S Cookies!
Ingredients
- Flour. All-purpose. I’ve also included a whole wheat version.
- Baking Powder. Just the right amount to provide the perfect rise without any aftertaste.
- Salt. Just a pinch.
- Eggs. Just a couple.
- Sugar. Just a little bit of sweetness.
- Olive oil. That’s right, a no butter recipe and it still tastes great!
- Vanilla extract. If available, use white vanilla extract.
- Lemon zest. Make sure to use organic lemons.
We will also brush these simple biscuits with an egg wash and a sprinkle of turbinado sugar before baking them.
As far as accessories are concerned, a large mixing bowl and a whisk will ensure the dry ingredients are properly combined. You will also need a baking sheet lined with parchment paper (or equivalent), a medium-sized cookie scoop, and a pastry brush for the egg wash.
You can make these no butter cookies in a stand mixture, with a handheld mixer or with a whisk and a bowl -whatever is more convenient for you.
Shall we begin?
How to make these simple homemade cookies
In a large bowl, sift together 2 cups of all-purpose flour, 1 teaspoon of baking powder and a pinch of salt. Set aside while we start whisking the eggs.
In the bowl of a stand mixer, whisk 2 eggs until light and frothy, about 3-4 minutes. Slowly add ½ cup sugar and continue to whisk until slightly thickened (about 3-4 minutes). Add the ⅓ cup of oil, 1 teaspoon of clear vanilla extract, as well as 1 teaspoon of grated lemon zest. Whisk to combine.
Remove the bowl from the stand mixer and add the dry ingredients. Combine with a large mixing spoon. Mix only until combined.
How to shape
You are now ready to shape your cookies. Scoop out the dough with a medium-sized cookie scoop and drop on a lightly floured surface. This is approximately 2 tablespoons or 25 grams of dough. The dough will be slightly sticky.
Roll out each piece in a 4-5 inch thick log about ½-inch in diameter.
Transfer to parchment-lined prepared cookie sheet with a spatula and form into an S shape (or whatever shape you like!) by making small indentations.
Watch the video to see exactly how I shape these traditional Italian cookies.
Once all your cookies have been formed, brush the tops with the egg yolk mixture. The sprinkle of sugar is optional.
Bake in a preheated oven (350℉/175°C) for about 15 minutes or until the bottoms are golden brown.
Transfer cookies to the wire rack to cool completely before storing.
And there you have it, 24 perfectly shaped S cookies.
Tips
- A light-tasting olive oil will contribute to the best overall flavor; however, feel free to use a vegetable or canola oil.
- If you prefer to have a “thicker” looking cookie, make the logs of cookie dough shorter (4 inches) and make smaller tighter curves; if you prefer to have a thinner-looking S shape, make them longer (5-inch strand).
- The recipe can easily be doubled.
- Once the dry ingredients are combined, do not over-mix.
- Cookies can be stored in an airtight container for 3-5 days or frozen for up to 3 months..
Variations
- Dust the cookies with cinnamon sugar, green or red sanding sugar before baking, transforming them into Italian Christmas cookies (see picture below).
- As an alternative, once the cookies have cooled down, a very simple icing sugar glaze can be applied (in this variation, I omit the egg wash step).
- Instead of brushing the cookies with an egg wash, use milk.
- The lemon zest can be replaced with orange zest.
FAQ
Yes, replace the 2 cups (284 grams) of all-purpose flour with 1 cup (142 grams) of all-purpose flour and ¾ cup (120 grams) of whole wheat flour. If the dough feels sticky, add 1-2 tablespoons of whole wheat flour.
Yes! In fact, some families refer to them as Italian anise cookies. Replace the vanilla with anise extract.
Whisk together 1 egg yolk and 1 teaspoon of milk to make an egg wash for cookies.
Yes! Eliminate the egg wash step. When these Italian biscuits come out of the oven and are at room temperature, spread a glaze (combine icing sugar and milk) and top with sprinkles. You now have the perfect cookie for your holiday cookie trays, Italian sprinkle cookies!
Italian cookie recipes
Looking for a simple yet interesting Italian cookie recipe? Try these ricotta cookies, my nonna’s pizzelle, or these festive cranberry biscotti. Maybe you want to add something special to your holiday tray, but don’t know what it should be. Take a look at my article on assorted Italian cookies recipe from all over Italy to get some inspiration! Happy baking everyone!
Recipe inspiration
I have been “hoarding” recipes for many, many decades, so I have a nice collection of recipe books. But the recipes I truly value are the ones I obtained as a result of cookie swapping activities with friends and co-workers. I was first introduced to this original recipe about 30 years ago by Anna, a colleague.
Anna would shape her cookies in rings. I like to shape these cookies in an S shape. Or, you can leave them as logs. This is a soft and pliable dough that can be shaped in a variety of ways.
Any way you shape this easy recipe (sometimes referred to as Sicilian S cookies), they make the perfect accompaniment with a cup of coffee, tea or even a tall cool glass of milk, making it the perfect snack or Italian breakfast cookie.
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
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Ciao for now,
Maria
★★★★★ If you have made this recipe for S cookies, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Italian S Cookies
Ingredients
- 2 cups all purpose flour 284 grams
- 1 teaspoon baking powder
- pinch salt
- 2 eggs
- ½ cup granulated sugar
- ⅓ cup olive oil light
- 1 teaspoon vanilla extract white
- 1 teaspoon grated lemon zest
Egg Wash
- 1 egg yolk
- 1 teaspoon milk
- OPTIONAL: 2 teaspoons turbinado sugar for sprinkling on egg wash
Instructions
- Preheat the oven to 350°F/175°C. Position rack to middle.
- Line a large baking sheet with parchment paper.
- In a large mixing bowl, sift together flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, whisk the eggs on medium-high speed until nice and frothy (about 3-4 minutes).
- Slowly add sugar. Continue to whisk until well combined and slightly thickened (about 2 minutes).
- Add the oil, extract, and zest. Combine well.
- Remove bowl from stand.
- Add the sifted dry ingredients and mix with a wooden spoon until well combined, dough will be soft.
- Scoop dough with a medium-sized cookie scoop and drop on a lightly floured surface (approximately 2 tablespoon or 25 grams).
- Roll out each piece in a 4-5 inch strand about ½ inch in diameter.
- Place on a parchment-lined cookie sheet and form into an S shape.
- Brush the tops of cookies with egg yolk mixture.
- OPTIONAL: sprinkle with sugar
- Bake for 15-17 minutes or until bottoms are lightly browned (this is a pale cookie).
- Transfer cookies to a wire rack to cool.
Video
Notes
- A light-tasting olive oil will contribute to the best overall flavor; however, feel free to use a vegetable or canola oil.
- If you prefer to have a “thicker” looking cookie, make the logs of cookie dough shorter (4 inches) and make smaller tighter curves; if you prefer to have a thinner-looking S shape, make them longer (5-inch strand).
- The recipe can easily be doubled.
- Once the dry ingredients are combined, do not over-mix.
- Cookies can be stored in an airtight container for 3-5 days or frozen for up to 3 months.
Nutrition
This post was originally published on August 14, 2016 and republished on May 11, 2021 with updated content and photos. Thanks for sharing!
L. Marchesano
I have tried many different recipes for ‘S’ cookies to try to duplicate the ones from the Italian bakeries of my youth (mostly Arthur Ave, Bronx NY) and these are definitely the closest to the ones I remember and the best recipe of all the ones I have tried, thanks for sharing! Love that they are not too sweet with a hint of lemon—perfect with a cup of espresso and a splash of sambuca!!
Maria
How wonderful! Thanks so much for taking the time to comment, appreciate it.
Eva
Delicious and reminds me of my childhood – thank you so much 👍
Maria
How wonderful Eva! Thanks for sharing!
Lucy
When I saw this recipe I knew I just had to try it as it reminded me of my godmother who often baked them. They were topped with either thin white icing or thin chocolate (cocoa) icing – so good. Truth be known, your ones though are so much better – so light, moist and crisp!
Maria
Thank you so much for your generous comment Lucy! I truly appreciate it!
Vinny Marino
I’ve made these a few times, and the only alteration I make is to add a tiny bit more sugar to satisfy my sweet tooth. I do, however, have the same complaint I have with most recipes. I just made the cookies a few minutes ago, and I ended up with 10 cookies. No, they’re not huge. They’re about the size of store-bought S-cookies. I also eat the entire recipe I make of pancakes that assures me it’s eight servings. ¯\_(ツ)_/¯
Maria
Thanks for stopping by Vinny. Thrilled to read you enjoyed the cookies.
It’s been a while since I bought the commercial variety of S cookies but I would say those are roughly double the size of the portions of this recipe. We can have a long conversation on the size of portions or the perception of what is considered a “normal portion”… Great comment Vinny, thanks!
Bnai Silverbush
After reviewing multiple online recipes for “S” cookies, I chose yours to try. I really lucked out, as these are perfect. Exactly what I had been striving to make both in form and in taste. Couldn’t be better and couldn’t be simpler, either! It can be hard to know which recipe to try when there are dozens of them posted onlune, and it’s a bummer when I end up choosing a recipe that turns out po9orly. So I want to really thank you in this instance! You gave me a perfect recipe which I will be making over and over in years to come. You’re the best!
Maria
Thank you so much for taking the time to comment Bnai! These have been a family favorite for decades… so thrilled to read you enjoyed them!
Maria
Hi, can you tell me if we can make these cookies gluten free. If so, what can I use? Thanks
Maria
Thanks for your interest Maria. Unfortunately, I have never tried. Perhaps there is a reader that has successfully made a GF S cookies recipe.
Dan B.
Hi Maria,
I love Italian “S” cookies but would like to find a recipe for a “S” cookie that has a crunch. Any ideas?
Maria
I would try a lower heat for a longer period of time… this might help them dry out a little. Thanks for stopping by Dan!
Nicoletta De Angelis Nardelli
Hi Maria, it’s Nicoletta here! I don’t know why I waited this long to make your S cookies, but finally this afternoon, I did it! I had run out of breakfast cookies and for me, that is a big thing 😉 . I halved the recipe, the rest of the ingredients exactly like you said (including evo oil). The dough was wonderful. They came out just how I like my cookies, light, not sweet, maybe not as pretty as yours (I made mine thinner and longer) and delicious! I see myself making them often! Maybe I’ll upload a picture on Pinterest for you!
Maria
So thrilled to read this! I did see them on Pinterest, they look great! Thanks so much Nicoletta!