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.
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.
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.