Homemade Sicilian S Cookies Recipe
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- เผยแพร่เมื่อ 29 ก.ย. 2024
- 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.
These cookies are to die for! Yummy!
Making these tonight! Huge thanks for sharing a family recipe. Binge watched so many videos and it has sparked a passion to get back into baking. Really appreciate what the quality of your videos.
6:12 - 6:18 beautiful!!! :) my fave moment. Thanks for all these tips Billy. I'm going to make these and also some cantucci as Christmas presents for my neighbours, and for myself too of course.
Delicious
Thanks your aunt I am gonna make this for my neighbors and using some Christmas colors!
Do you have a pignoli cookie recipe from grandma? S cookies are absolutely delicious - would like to try pignolis as well…
Searching for different Christmas cookies this year and came across your channel! Yes, I am Italian and I do remember making these cookies quite a while ago using light olive oil but I’d like to try your recipe, however do you have any salt in this recipe since you’re using unsalted butter? I would think it would come out bland without something, no? Just checking before I go ahead. Thank you!👍🏼🎄
We had issues with this. When we went to roll them up they cracked. The third batch we did we added another half cup of flour, used all butter and used 4 whole eggs. Got them to roll out just fine.
Can i add anise? I replace vanilla with anise?
With floured dough all into your man jewelry and long sleeves. Annoying af
Talk talk talk !! Stop talking
I disagree! I love hearing what he has to say!
Our family is Sicilian from Detroit and my grandma made these cookies all the time. She didn't have a recipe, just used what she had on hand and knew it by heart. Sadly, we don't have her "recipe". However, I know she used anise extract. Have you ever made these with anise? Any tips? Thanks so much for this video. I miss these cookies and want to recreate her cookies.
I made this recipe and used all butter. It was a hit with my husband. Thank you.
I just made these. The only change I made was adding the zest of one lemon to the dough. THESE ARE DELICIOUS!
Hi Billy! My Nana made the S & O cookies, too! I tried your recipe, but my cookies flattened somewhat and didn’t keep their shape too well. Any ideas of what I did wrong? I was thinking that my butter might need to be colder. I softened it. Thanks!
Hi,
the cookies look great!!!
l want to bake these I didnt understand
how many gram of butter?
Thank you
If you don't have a pastry knife, food processor, or mixer, you can use a box grater to grate the butter and then work it into the flour with your hands. That's how the French make biscuits
I have tried to make them with mixer and food processor. They are ok, but the texture is not quite right. Take his advice and use your hands at least 1 times. It is worth the effort.
Oh my god, thank you!! My family is also Sicilian Detroiters, and my aunts won’t give me the recipe 😭 This is the closest recipe I have ever seen to what I remember as a kid
Your aunts won't give you the recipe??? WTF???
great recipe, has anyone made these with anise extract? maybe 2 Tbls?
David, I think 1 tsp would be enough. 1 1/2 tops. 2 tbsp would be way too much.
Made these this past weekend, and they are DELICIOUS! Thanks!!!
Pretty cookie 😊
Very interesting recipe, I really enjoyed watching your video, simple and tàsty.
Thanks for sharing this wonderful recipe.
New friend here with full support.
Stay safe.lk213
Can’t wait to make these. Thanks chef!! You rock!!
I made them yesterday. Took me back 40 years! Love it, always loved them. My French wife thinks they are great too! Thank you so much and I love the icing just like mom’s. I did one tiny departure, 1/2 butter, 1/2 shortening (like mom did in the 60’s and 70’s), makes them tiny bit lighter. If I didn’t have shortening left over I’d go 100% butter. This would be a little richer.
Thank you so much I will make them God Bless 🙏
Would it help to grate frozen butter into the flour?
Wow! First time making these for my Detroit Sicilian husband and he nearly flipped out - couldn’t believe how great and authentic they were. Better than “Moms” (god rest her soul) he said! Thanks so much for the brilliant recipe - a new family tradition for us now. Can’t wait to make these with the grand kids.
Yay! Billy please, say hello and thank you to Auntie Pam in Detroit :D and please tell her I need more of her cookie recipes, I love them
Don’t forget the Fig cookies:)
Looking forward to making these
I love simple cookies, this look like a keeper, going to try for sure.
I made these last weekend. My husband loves them! Now that I have your family recipe, I'll have to test it up against my family recipe! Buone vacanze!
Just made your S cookies. Thanks for the recipe and video. Merry Christmas
Chef,
Fan on or off in the oven?
Off
Chef Billy, do you think I can make these S cookies eggless? Thank you in advance. Btw I love your videos.
Thank you so much! Can’t wait to surprise my Sicilian friend with them! (And share with my family of course!)
Ohh dang these were good. Emphasis on past tense. Aka our family already finished them hahah
Nothing like making it by hands.. that's love ❤️
I just made this and they are Fantastic.. I used all butter and did it by hand ! So easy to make and delicious... what is the best way to store these ?
Looks so delicious! Thank you chef!
I made these wonderful cookies. They are wonderful thank you for sharing Chef Billy.
Yay I'm always on the lookout for recipes that pair well with coffee or tea!
Question. Isn't it traditional to use lemon zest?
Anyone?
Calabrian tradition employs a Cuisinart food processor. 😊
I made these last week from your recipe...they were a huge hit! Thanks pal!
I'm sure going to make these along with my Christmas cookies! I'm going to use almond extract though!
By 2 sticks butter what do you mean!? Im sorry for the dumb question
1 stick is 8 ounces, or 226.8 gms. So 2 sticks = 453.6 gms. (Not a dumb question!☺️)
Πόσα γραμμάρια είναι το βούτυρο;
Thank you for sharing!!!!
:)
That is so nice that you had to ask permission
Can I add Anise extract to the icing?
Yay another video!
Looks delicious! Where did you get your table?
Which one?
how much butter?
All soooo authentic...except your pronunciation of biscotti. Ugh! Speaking as a Sicilian (I was conceived in Sicily, born in the U.S.), it's pronounced "bis-CŌ'-ti." And my grandmother's maiden name was Parisi.
I already have my pine nuts. Okay! Take us through making Pine Nut Cookies! (Don't they sound good?) 😉
Next Christmas 🎄 cookie 🍪 😋! I will be making a ganach and milk glaze🙌.
These look great! There’s no salt in them? Any other flavors to add?
Every cookie that my family and I love has to be rolled 🤗
Lol, my mother only used Blue Bonnet too!!!
My family always used Blue Bonnet!
Sicilian are italian I hate when I hear that. 🤬
Yes except they think it’s different too.
I don't believe that because I'm married to one, him and his family don't think so.
Instead of adding water, add vodka. It adds moisture, but the alcohol doesn’t interact with the protein to create gluten, which means your dough will be easier to shape, but are still tender.