Homemade Sicilian S Cookies Recipe
These Homemade Sicilian S Cookies showcase a tender, crumbly texture achieved by blending all-purpose flour, baking powder, sugar, and soft unsalted butter into a smooth dough with eggs and vanilla. Shaped into distinctive "S" forms, the cookies are baked to a delicate finish then topped with a simple powdered sugar glaze. The dough's light sweetness and buttery flavor make these cookies a refined treat. Chilling the dough before shaping helps maintain the form during baking. The glaze adds a subtle sweetness and smooth coating, making these cookies suitable for serving with tea or coffee.
Ingredients
For the Cookies:
- 4 cups all-purpose flour
- 1 1/3 cup sugar
- 2 tablespoons baking powder
- 2 ½ unsalted butter sticks, softened
- 2 egg
- 2 egg yolk
- 1 tablespoon vanilla extract
- water
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk whole
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
- Dough can be prepared 2 to 3 days in advance and refrigerated until shaping and baking.
- Store baked cookies in plastic bags at room temperature for up to 6 days or refrigerate for up to 8 days.
- Cookies freeze well for up to 3 months; thaw at room temperature before serving.
- Ensure butter is softened before cutting it into dry ingredients for best texture.
- Traditional recipes sometimes use margarine instead of butter; select according to preference.
- Using a food processor to cut butter into dry ingredients and a stand mixer to combine wet ingredients can speed up preparation.
Nutrition Information
Nutrition Facts
Serving: 50 cookies
Amount Per Serving
Calories 73
% 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.