Sicilian S cookies, also known as biscotti squisiti originating from Ragusa, Sicily, are crisp and lightly lemon scented. These are the perfect cookies for dunking in your milk or coffee!
If you grew up in an Italian household you no doubt have memories of dunking S cookies in your milk or coffee. These nostalgic cookies were usually purchased at our local Italian grocery store.
Originally from Ragusa (Sicily), S shaped cookies are known as biscotti squisiti which simply translated means exquisite cookies! They get their unique shape by pushing the dough through a meat grinder with a cookie press attachment.
However, since I don’t have a meat grinder, I decided to use a pair of kitchen scissors to make small cuts along the inner and outer edges of the cookies in order to give my Sicilian S cookies a more interesting shape. This is definitely optional and I took that extra 10 minutes to do so simply because I like how they turned out!
These one bowl cookies are incredibly easy to make. They are quite similar to my mom’s Italian breakfast cookies, and in fact they are also sometimes referred to as breakfast cookies.
Enjoy them plain or add a handful of chocolate chips to the dough, either way if you give this easy recipe a try I guarantee you’ll never want to go back to store bought S cookies!
Ingredient List
- All-purpose flour
- Unsalted butter: or plant based butter as I used
- Granulated sugar
- Baking powder
- Salt
- Grated zest of 1 lemon
- Eggs: 2 large sized
- Milk: I used almond milk, as needed
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
For the dough
- Place the flour in a large bowl. Stir in the cubed butter and use your fingertips or a pastry cutter to incorporate the butter into the flour.
- Stir in the sugar; baking powder; salt and lemon zest.
- Make a well in the center and pour in the lightly beaten eggs. Use a wooden spoon to stir together the mixture until a raggedy looking dough is formed.
- At this point, stir in enough milk to form a dough that holds together, from 2-4 tbsps. It must not be sticky.
- Turn the dough onto a lightly floured surface and knead until smooth. Shape it into a disc, cover with plastic wrap and refrigerate the dough for an hour.
To shape S cookies
- Preheat your oven to 400 degrees F and line 2 baking sheets with parchment paper.
- Divide the dough in 2 equal parts. Work with one piece of dough at a time and keep the remaining half wrapped to prevent from drying out.
- Use a kitchen scale for accuracy to divide the dough into 12 -40 gram pieces or you may also eyeball them.
- Roll each piece of dough into a 7 inch rope. If the dough cracks as you try to roll it, simply roll it back into a ball and knead it for a few seconds before rolling it out again.
- Shape the rope into an “S” and place on the prepared baking sheets.
- If you wish, you may use kitchen scissors to make small cuts along the inner and outer edges of each cookie for a fancier shape. Or leave as is for smooth cookies.
- Continue with the remaining dough placing 12 cookies on each baking sheet.
- Bake for 16-18 minutes or until golden brown on top and underneath the cookies.
- Place on a wire rack to cool completely before serving.
Recipe Notes
-These cookies are lightly flavored with lemon zest. For more pronounced lemon flavor add the grated zest of 2 lemons.
-A tsp. of vanilla extract may be added to the dough.
–Chocolate chips may also be added to the dough in step #2. I recommend 1/2 cup of chocolate chips of your choice.
Yes it can! The dough may be prepared a day ahead and refrigerated. Remove from the fridge about 20 minutes before you are ready to shape the cookies.
Sicilian S cookies keep well in an airtight container at room temperature for up to 1 week. Alternately, you may freeze them for up to 1 month. Defrost at room temperature before serving.
Did you try this recipe?
If so, let me know how much you enjoyed it by rating it in the recipe card below!
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Check out more recipes for Sicilian cookies!
- Biscotti Regina
- Tetù – Sicilian Chocolate Spice Cookies
- Cuccidati Cookies with Zuccata Filling
- Sicilian Easter Cookies with Eggs
- Cuccidati – Sicilian Fig Cookies
- Italian Breakfast Cookies
Ingredients
- 4 cups all-purpose flour
- 1 stick unsalted butter plant based butter may be used
- ¾ cup granulated sugar
- 1 tbsp. baking powder
- grated zest of 1 lemon
- pinch salt
- 2 large eggs lightly beaten
- 2-4 tbsp. milk plant based milk may be used
Instructions
Prepare the dough
- Place the flour in a large bowl. Stir in the cubed butter and use your fingertips or a pastry cutter to incorporate the butter into the flour.
- Stir in the sugar; baking powder; salt and lemon zest.
- Make a well in the center and pour in the lightly beaten eggs. Use a wooden spoon to stir together the mixture until a raggedy looking dough is formed.
- At this point, stir in enough milk, 1 tbsp. at a time, to form a dough that holds together. It must not be sticky. I added 3 tbsp.
- Turn the dough onto a lightly floured surface and knead until smooth. Shape it into a disc, cover with plastic wrap and refrigerate the dough for an hour.
Shape the S cookies
- Preheat your oven to 400 degrees F and line 2 baking sheets with parchment paper.
- Divide the dough in 2 equal parts. Work with one piece of dough at a time and keep the remaining half wrapped to prevent from drying out.
- Use a kitchen scale for accuracy to divide the dough into 12 -40 gram pieces or you may also eyeball them
- .Roll each piece of dough into a 7 inch rope. If the dough cracks as you try to roll it, simply roll it back into a ball and knead it for a few seconds before rolling it out again. Shape the rope into an "S" and place on the prepared baking sheets.
- If you wish, you may use kitchen scissors to make small cuts along the inner and outer edges of each cookie for a fancier shape. Or leave as is for smooth cookies.
- Continue with the remaining dough placing 12 cookies on each baking sheet.
- Bake for 16-18 minutes or until golden brown on top and underneath the cookies. Place on a wire rack to cool completely before serving.
Notes
-A tsp. of vanilla extract may be added to the dough.
-Chocolate chips may also be added to the dough in step #2. I recommend 1/2 cup of chocolate chips of your choice. Can the dough be prepared ahead? Yes it can! The dough may be prepared a day ahead and refrigerated. Remove from the fridge about 20 minutes before you are ready to shape the cookies. Storage These cookies keep well in an airtight container at room temperature for up to 1 week. Alternately, you may freeze them for up to 1 month. Defrost at room temperature before serving.
This is so similar to the cookies mama made and I have been making for more years than I could remember – it would not be Christmas without making batches of them as give-aways, and to have these always on hand to nibble on at will. A tip – to void some of the cracking which will inevitably happen I have found that smearing the surface I work on to form the cookies with a thin layer of either Crisco or a neutral oil helps to decrease or completely eliminate the cracking. I so appreciate your sharing Nadia – keep up the good (and important) work!
Hello Anna, thanks for your tip about smearing some oil on the cookies to prevent cracking, good to know. Thanks so much for your comment!
The oil does not go on the cookies – it goes on your work surface.
Oops, yes you’re right, I misread. Thanks for clarifying Anna!
I’ve been making these for years but I want to try this recipe also. Thank you for sharing!
Hope you enjoy them Jennie!