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. 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?
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.
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.
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.
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 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.
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.
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! 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.
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.
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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
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!
Mita
I love that a lot of your baking recipes use oil instead of butter. I find it so convenient because I don’t need to wait for the butter to reach room temperature. As you can tell I am browsing through one recipe after another, mostly the desserts though, I have such a sweet tooth 🙂
I had to smile when I read you have been hoarding recipes for a while. That is what I do too. I have printed and saved so many recipes that now I don’t even remember what I have printed over the years.
Maria
lol… we are like 2 peas in a pod! Thanks so much for your support Mita ♥
Susan
Made these this morning and want to thank you for a very fine recipe. It was easy to follow, and I loved all of your explanations prior to the printable.
I only had “robust” olive oil, so I used mostly vegetable oil and added a bit of that olive oil. I diligently measured the flour, which I’ve learned over time, is well worth it. Had no problem whatsoever rolling the cylinders for the s-shape.
Coffee and cookies today! Thanks again.
Maria
How wonderful Susan! Thanks so much for the feedback, it is much appreciated. Glad it helped.
Coffee and cookies sounds really good! Enjoy!!!
Rose
They were so good. I will try with butter and maybe a little orange juice. Thank you.
Maria
I am so happy to hear you enjoyed these S cookies. That sounds like a great variation! Thanks so much for taking the time to share, appreciate it Rose 🙂
Susan
Love these cookies! I’ve shared them with just about everyone I know and they love them as well. Thank you so much for sharing your recipe. I did watch your video the second time I made these and it really improved the shape of my cookies. The first time, I was so eager to get started that I didn’t take a minute to watch it. I’m finding that impatience and baking don’t work well together! Thanks again
Maria
Your comment brought a smile to my face 🙂 Thanks so much Susan! Yes, these S cookies are wonderful! I am glad to hear the video helped. Thanks so much for taking the time to share your experience with this recipe ♥
Judith
Love these cookies. I just made them this past Thursday and I have some in the freezer because I doubled the recipe.
Maria
How wonderful Judith! These S cookies are a family favorite. I also freeze them so that I don’t eat too many at a time. Unfortunately, that doesn’t stop me… lol. Appreciate you taking the time to share your experience with this recipe. Hope you are having a wonderful day!
Kirti Nambisan
Dear Maria,
Thank you so much for this recipe- loved it. Quick question- I used wholemeal self raising flour instead of plain flour and I found my cookies were dry and soft, still good for dunking. Please let me know how may I improve it next time I bake a batch.
TIA
Kirti
Maria
My pleasure Kirti 🙂
If I understand correctly, “wholemeal self raising flour” is a whole wheat flour that includes a concentrated form of baking powder and salt.
As a result, these two ingredients must be eliminated from the recipe. I am assuming that you did not include the baking powder and the salt as indicated in the recipe as this would definitively result in weird tasting cookies.
If in fact “wholemeal” is a whole wheat flour, this might contribute to the dry texture. I would try increasing the liquid in the recipe… perhaps 1-2 tablespoons of milk.
You could also try decreasing the total amount of wheat flour used, maybe a couple of tablespoons to start with… and see what effect that has. But keep in mind that you will be altering the amount of baking powder, so that can affect the overall quality of the cookie.
Not sure if that helps. Feel free to get back to me with any other questions or concerns. Would love to hear about your results if you do decide to try it again.
Great comment. Thanks for stopping by 🙂
Stacey
I used to buy S cookies from a bakery in the North End Boston and they stopped carrying them. I couldn’t find any as good so I made your recipe, without the egg wash. Delicious!
Maria
So glad you liked them Stacey! Thanks so much for taking the time to comment 🙂
Dora
The cookies were great and easy recipe to follow. Thank you!
Dora
Question. Your salt measurement is a bit confusing. You said a pinch teaspoon. A pinch and a teaspoon are very different. I put 1/2 teaspoon. Can you please clarify. Thank you.
Maria
Ooops! Thanks for pointing that out to me. After a few trials, a pinch of salt gave me the results I was looking for. I thought I had updated the recipe but I guess I was wrong… sorry about that. I will update the recipe card. I think anywhere up to 1/2 teaspoon of salt will give you a great tasting cookie. Just a question of personnel preference. Thanks so much for taking the time to comment. Truly appreciate it 🙂
Dora
Thanks Maria for the clarification. 1/2 tsp resulted them being a bit salty. However, I’ve tried other S cookie recipes and yours are the best! I also sub avocado oil for the olive oil.
Maria
Oohh, I have avocado oil… I must try that! I am happy you like the cookies 🙂 Appreciate you taking the time to comment ♥
Nat
Hello,
can you use something else rather than olive oil? Thanks…
Maria
Yes, you can use butter. In fact, it will be easier to form the cookie. I would start by creaming the butter with the sugar; add the eggs, 1 at a time;and then finally add the dry ingredients. Enjoy! Appreciate your comment 🙂
Ann Pierce
This S cookies look spectacular! Nothing’s greater than a cup of hot coffee and some homemade cookies for a summer day 🙂
Maria
I totally agree Ann! Appreciate you dropping by 🙂
Jovina Coughlin
Look so good and just as I remember them.
Maria
An oldie but a goodie. Thanks for dropping by Jovina 🙂
Marla
Is this a soft or crunchy cookie? Thanks.
Maria
I would say that the longer it stays in the oven, the crispier it gets.