Homemade Sicilian S Cookies Recipe

Bring my Sicilian grandma right to your kitchen with this generations old easy to make S cookie recipe that is guaranteed to produce smiles!

If you’ve ever been to an Italian or Sicilian get together, no matter if it’s a holiday or just a back-yard party, you will inevitably be exposed to S cookies in some fashion. They are as classic as it gets in the world of Italian cookies, probably because they’re so easy to make.

Ingredients for this recipe:

For the Cookies:

• 4 cups all-purpose flour
• 1 1/3 cup sugar
• 2 tablespoons baking powder
• 2 ½ sticks softened unsalted butter
• 2 eggs
• 2 egg yolks
• 1 tablespoon vanilla extract
• water

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons whole milk

Makes 50 cookies

Prep Time: 30 minutes

Cook Time: 10 minutes

Cooling Time: 20 minutes

Procedures:

1. Preheat the oven to 350°.
2. Add the flour, sugar, and baking powder to a large bowl and using a pastry knife cut in the butter until the mixture becomes like a meal or is very small like cous cous. Set aside.
3. In a separate bowl whisk together the eggs and vanilla until completely combined.
4. Transfer the dry ingredients to a clean surface and form a well in the center. Pour the wet ingredients to the center of the well and knead the dough for 4-5 minutes or until it forms a smooth cookie dough.
5. If the dough is dry add 1 tablespoons of cold water at a time while kneading until the dough is soft. Do not add too much or the dough will become too wet and sticky.
6. Add the dough to a bowl and chill in the refrigerator for 20 minutes.
7. Take the dough out and take about 2 tablespoons of dough and roll it out on a clean surface until it’s about a ½” to ¾” in diameter and 5”-6” in length.
8. Curl up each end to the center to form an S shape and then add to a cookie sheet tray lined with parchment paper about 2” apart from one another. Use the dough until it is all gone.
9. Bake the cookies on the bottom rack of an oven for 350° for 5 minutes and then the top rack at 350° for 5 minutes or until very lightly browned around the bottom edges.
10. Cool completely.
11. While the cookies are cooling whisk together powdered sugar and milk in a small bowl until combined then dip the top part of the s cookie in the glaze and set on a rack until the glaze has formed to the cookie. You can also brush the glaze on if you’d like.

Chef Notes:

Make-Ahead: You can make these up to 2-3 days ahead of time.

How to Store: Keep these in plastic bags at room temperature for up to 6 days or in the refrigerator for up to 8 days. These freeze extremely well in plastic bags for up to 3 months. Thaw at room temperature and serve.

Be sure the butter is softened before trying to cut it into the dry ingredients.

My Aunt Pam swears that if you use ½ Blue Bonnet margarine, the cookies will taste better. I used all unsalted butter, but it’s up to you.

If butter is too expensive you can use 100% margarine, which is what my grandma did.

My family also adds up to 4 tablespoons of vanilla, but that’s too much for me.

To fast track this recipe cut the butter into the dry ingredients in a food processor and then transfer to a stand mixer with the hook attachment and knead in the wet ingredients.