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Italian S Cookies Recipe – Traditional, Buttery, and Delicious

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These classic Italian S Cookies are lightly sweet, delicately flavored with vanilla and fresh lemon zest, and baked until golden. Crisp on the outside with a tender bite, they’re perfect for dipping into coffee, tea, or milk.

Ingredients

  • 3 cups (375 grams) all purpose flour (See Note 1)
  • 4 ounces (115 grams) cold unsalted butter, cut into small pieces
  • 1 cup (200 grams) granulated white sugar
  • 2 teaspoons baking powder
  • 2 teaspoons vanilla extract
  • Finely grated zest of one lemon
  • ¼ teaspoon salt
  • 2 eggs, at room temperature
  • 1–2 tablespoons whole milk, if needed

Instructions

  1. Line two large baking sheets with parchment paper. Preheat the oven to 350°F (180°C).
  2. In a large bowl, combine the cold butter and flour. Rub them together with your fingertips until the mixture resembles fine breadcrumbs.
  3. Stir in the granulated sugar, baking powder, and salt. Make a well in the center and add the eggs, vanilla extract, and finely grated lemon zest.
  4. Using a fork, whisk the eggs in the center while gradually incorporating the surrounding dry ingredients.
  5. When the mixture becomes too stiff to mix with a fork, use your hands to gently press and knead it until a smooth but firm dough forms. If the dough seems too dry, add 1-2 tablespoons of whole milk as needed. Shape the dough into a ball.
  6. Divide the dough ball into quarters, then cut each quarter in half to create 8 equal portions.
  7. Take one portion and roll it into a 6-inch (15 cm) log. Lightly flour the work surface if necessary. Cut the log into 6 equal pieces.
  8. Roll each small piece into a 4-inch (10 cm) stick, then gently curve it into an S shape. Repeat with the remaining dough to make 48 cookies.
  9. Arrange the shaped cookies on the prepared baking sheets, leaving a little space between them. Bake for 12-15 minutes, or until lightly golden brown. Check after 10 minutes if your oven runs hot.
  10. Transfer the baked cookies to a wire rack and allow them to cool completely. They will become crispier as they cool. Serve and enjoy.

Notes

  • Flour measurement: For best results, weigh the flour using a kitchen scale. Three cups should equal approximately 375 grams. Avoid packing flour into measuring cups.
  • Butter temperature: Use cold unsalted butter cut into small pieces to achieve the proper crumbly texture before forming the dough.
  • Dough consistency: The dough should be smooth and firm without being excessively dry or sticky. Add whole milk gradually, only if necessary.
  • Shaping tip: Keep the dough portions covered while shaping the cookies to prevent them from drying out. Lightly flour your work surface if the dough sticks.
  • Baking tip: Bake until the cookies are lightly golden. Avoid overbaking, as they will continue to firm up while cooling.
  • Texture: Italian S Cookies become crunchier as they cool, making them ideal for dunking into hot beverages.
  • Flavor variations: Substitute orange zest for lemon zest, or add a small amount of almond extract for a different traditional Italian flavor.
  • Storage: Store completely cooled cookies in an airtight container at room temperature for up to 1 week.
  • Freezing: Freeze baked cookies in an airtight, freezer-safe container for up to 3 months. Thaw at room temperature before serving.
  • Serving suggestion: Enjoy these traditional Italian cookies with espresso, cappuccino, tea, or a glass of milk.

Nutrition

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