Homemade Sicilian S Cookies Recipe
User Reviews
5.0
153 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Additional Time
20 mins
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Servings
50 cookies
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Calories
73 kcal
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Course
Baked Goods
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Cuisine
Italian
Homemade Sicilian S Cookies Recipe
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Bring my Sicilian grandma right to your kitchen with this generations-old easy to make S cookie recipe that is guaranteed to produce smiles!
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Ingredients
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
Instructions
- Preheat the oven to 350°.
- 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 couscous. Set aside.
- In a separate bowl whisk together the eggs and vanilla until completely combined.
- 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.
- If the dough is dry add 1 tablespoon 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.
- Add the dough to a bowl and chill in the refrigerator for 20 minutes.
- 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.
- 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.
- 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.
- Cool completely.
- 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.
Notes
- 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.
Nutrition Information
Show Details
Calories
73kcal
(4%)
Carbohydrates
16g
(5%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Cholesterol
15mg
(5%)
Sodium
4mg
(0%)
Potassium
63mg
(2%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
21IU
(0%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 50cookies
Amount Per Serving
Calories 73 kcal
% Daily Value*
| Calories | 73kcal | 4% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 15mg | 5% |
| Sodium | 4mg | 0% |
| Potassium | 63mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 21IU | 0% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
153 reviews
Excellent
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