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Italian S Cookies Recipe

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4.3 from 13 reviews

These classic Italian S Cookies are buttery, tender, and subtly flavored with lemon zest and vanilla. Shaped into elegant 'S' forms, these cookies are lightly sweetened and finished with a sprinkle of turbinado sugar for a delightful crunch. Perfect for serving at gatherings or as a sweet treat with tea or coffee.

Ingredients

Wet Ingredients

  • 2 large eggs (room temperature)
  • 1 teaspoon lemon zest
  • 2 teaspoons vanilla extract
  • 12 tablespoons (170g) unsalted butter (cubed and room temperature)
  • 2 large egg yolks
  • 2 teaspoons water

Dry Ingredients

  • 3 1/4 cups (400g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons baking powder
  • 1 tablespoon turbinado sugar

Instructions

  1. Prepare the egg mixture: In a small bowl, whisk together the 2 large eggs, lemon zest, and vanilla extract until well combined to infuse flavor into the dough.
  2. Make the crumbly dough base: In a large mixing bowl, combine the flour, salt, baking powder, cubed butter, and granulated sugar. Use a pastry cutter or your fingers to mix until small crumbs form, ensuring the butter is well incorporated but still in small pieces.
  3. Combine wet and dry ingredients: Create a well in the center of the crumb mixture, pour in the egg mixture, then gently mix until just combined to form a dough without overworking it.
  4. Knead and chill the dough: Transfer the dough onto a lightly floured surface and knead gently for a few seconds to bring it together into a smooth ball. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes to firm up.
  5. Preheat the oven and prepare baking sheets: Preheat the oven to 375°F (190°C) and position the oven rack in the middle. Line 3-4 baking sheets with parchment paper to prevent sticking and promote even baking.
  6. Shape the cookies: Remove the dough from the fridge and divide it into four equal portions. Roll each portion into a rope approximately 1/2 inch thick and 5 inches long. Shape each rope into an elegant “S” and place on the prepared baking sheets, spaced evenly.
  7. Apply egg wash and sugar topping (optional): In a small bowl, whisk the 2 egg yolks and 2 teaspoons water to make an egg wash. Brush this over the shaped cookies to add a golden shine, then sprinkle with turbinado sugar for added texture and sweetness.
  8. Bake the cookies: Bake the cookies in the preheated oven for 13 to 18 minutes, or until they turn a light golden brown, indicating they are perfectly baked.
  9. Cool and serve: Let the cookies rest on the baking sheet for 5 minutes after baking to firm up. Then transfer them to a wire rack to cool completely before serving. Enjoy your Italian S Cookies!

Notes

  • Ensure butter and eggs are at room temperature for best dough consistency.
  • Chilling the dough helps prevent spreading and makes shaping easier.
  • If you don’t have turbinado sugar, coarse sugar or sanding sugar can be used as a substitute.
  • Cookies can be stored in an airtight container for up to 5 days to maintain freshness.
  • For a citrus twist, you can substitute lemon zest with orange or lime zest.

Find it online: https://cozyplatter.com/italian-s-cookies-recipe/