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    Home » Italian Cookies » Simple Homemade Italian S Cookies

    Simple Homemade Italian S Cookies

    May 11, 2021 , Updated July 10, 2024 Maria 97 Comments

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    Italian S cookies on a plate.

    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.

    Italian cookies on a brown plate.

    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 knot cookies or these anise biscotti. Today, I will share another favorite of mine…S Cookies!

    Jump to:
    • Ingredients
    • How to make these simple homemade cookies
    • How to create the S-shaped cookie
    • Tips
    • Variations
    • FAQ
    • Italian cookie recipes
    • Recipe inspiration
    • Recipe

    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. You can also vary with anise or almond extract.
    • Lemon zest. Make sure to use organic lemons.

    Before baking, we will brush these simple biscuits with an egg wash and a sprinkle of turbinado sugar.

    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 mixer, with a handheld mixer, or with a whisk and a bowl -whatever is more convenient for you.

    Shall we begin?

    Wet and dry ingredients in separate bowls on a wooden surface.

    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. On medium speed, slowly add ½ cup sugar and whisk until slightly thickened (about 3-4 minutes). Add the ⅓ cup of oil, 1 teaspoon of clear vanilla extract, and 1 teaspoon of grated lemon zest. Whisk to combine.

    Remove the bowl from the stand mixer and add the flour mixture. Combine with a large mixing spoon. Mix only until combined.

    A small scoop of cookie dough on a wooden board.

    How to create the S-shaped cookie

    You are now ready to shape your simple cookie. Scoop out the dough with a medium-sized cookie scoop and drop it on a lightly floured surface. This is approximately 2 tablespoons or 25 grams of dough. The dough will be slightly sticky.

    The cookie dough rolled into a log, next to a formed S cookie.

    Roll out each of the dough pieces in a 4-5 inch thick log about ½-inch in diameter.

    Transfer to a 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.

    Egg wash being brushed on 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.

    Italian breakfast cookies on a plate.

    Tips

    • A light-tasting olive oil will contribute to the best overall flavor; however, feel free to use 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).
    • This easy 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.
    An overhead shot of Italian Christmas cookies.
    Adding green glitter dust to these S cookies transforms them into ideal Christmas cookies for Santa.

    Variations

    • Dust the cookies with cinnamon sugar, green or red sanding sugar before baking, transforming them into Italian Christmas cookies.
    • 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. 
    A pile of whole wheat Italian cookies.
    A whole wheat version of Italian S cookies.

    FAQ

    Can I use whole wheat flour?

    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.

    Can I use anise extract?

    Yes! Some families refer to them as Italian anise cookies. Replace the vanilla with anise extract.

    How to make an egg wash for cookies

    Whisk together 1 egg yolk and 1 teaspoon of milk to make an egg wash for cookies. 

    Can I add sprinkles? 

    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.

    The best Italian Christmas cookies in a cookie box.

    Italian Christmas Cookies

    Trying to decide which cookies to include in your holiday cookie trays? Here is a list of the best Italian Christmas cookies I’ve compiled just for you!

    Recipe inspiration

    I have been “hoarding” recipes for 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 with a sprinkle of sesame seeds.

    I like to shape these cookies in an S shape.

    You can also leave the dough in log shapes. This soft and pliable dough can be shaped in various ways, and every Italian family has its unique shape.

    Any way you shape these Italian breakfast cookies (also called Sicilian S cookies), they make the perfect accompaniment with your morning coffee, tea or even a tall cool glass of milk, making them the perfect snack.

    Happy baking!

    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.

    And if you are new here, welcome! You may want to sign up for my weekly e-mail newsletter. You can unsubscribe any time you want.

    Ciao for now,

    Maria 

    ★★★★★ If you have made this S cookie recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

    Recipe

    A few S cookies on a plate with a glass of milk in the background.

    Italian S Cookies

    Need a quick and simple recipe for Italian S cookies? These no butter homemade Italian cookies are perfect for your morning coffee or afternoon tea. They also make a tasty addition to any Christmas cookie box.
    4.94 from 29 votes
    Print Save RecipeSaved! Pin Rate
    Course: cookies
    Cuisine: Italian
    Prep Time: 20 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 24 cookies
    Calories: 89kcal
    Author: Maria Vannelli RD
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    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.
    Enhance Your Cooking Experience!SCROLL UP for essential step-by-step photos embedded in the article above. When available, videos can be found in the next section. These visuals are designed to help you achieve perfect results every time. Happy cooking!

    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.
    Can I use whole wheat flour? 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.
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1cookie | Calories: 89kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Cholesterol: 21mg | Sodium: 6mg | Potassium: 33mg | Sugar: 4g | Vitamin A: 30IU | Vitamin C: 0.1mg | Calcium: 12mg | Iron: 0.6mg
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    This post was originally published on August 14, 2016 and republished on May 11, 2021 with updated content and photos. Thanks for sharing!

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    Filed Under: Breakfast and Brunch, Cookies, Italian Cookies

    About Maria

    Maria Vannelli is a retired dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Joanna Marzullo

      May 12, 2025 at 7:32 pm

      5 stars
      I made these today. They were so easy to make. I will definitely use this over and over. Thank you for sharing.

      Reply
      • Maria

        May 13, 2025 at 10:11 am

        My pleasure Joanna! Thanks for sharing ♥

        Reply
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    Maria from She loves biscotti

    Hi, I'm Maria! a dietitian (retired) and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

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