Italian S Cookies
There’s a good reason why Italian S Cookies are such a popular recipe in Italy! These simple but delicious Italian cookies are ideal dunked in a coffee for breakfast or enjoyed on their own as part of a cookie platter or afternoon tea.
So it’s time to preheat the oven – you’re going to want to bake my easy Italian S Cookies! It takes less than 30 minutes!

My S Cookie recipe uses regular pantry ingredients that I’m sure you’ll have on hand. But these cookies don’t taste boring! Like my Lemon Yogurt cake, they are loaded with fragrant lemon, and delicious vanilla and sweetened with just the right amount of sugar.
Some say that the S in Italian S Cookies or biscotti esse (as they are known in Italy) stands for Sicily, where they originated. But, it could also stand for the scrumptious, sweet, satisfying or seriously crispy cookie that they are!
I know that you’ll love that these tasty cookies are considered breakfast food in Italy! All you need is a warm mug of milky coffee, a fresh batch of my Italian S Cookies and you’ll be transported to an Italian breakfast table. Just like my Lemon Biscotti or Almond Biscotti, these cookies are so dunkable – you won’t be able to stop at one!
Why you’ll love this recipe:-
- They are the perfect Italian breakfast cookies to dunk into your morning coffee.
- This recipe is so simple and includes only basic ingredients (that you probably already have on hand).
- You don’t need any fancy mixers or equipment to make these cookies.
- These cookies are a guaranteed crowd pleaser amongst kids and adults.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredients
- All purpose flour – regular plain flour is required for this recipe.
- Sugar – I recommend granulated sugar (also known as castor sugar or superfine)
- Butter – Unsalted butter is best for this recipe, but if you only have salted butter, feel free to use it (just don’t add the additional salt). Traditionally lard was used instead of butter, so you can easily substitute it if you like.
- Eggs – Large, free range eggs are always my preference for baking.
- Vanilla extract – Good quality vanilla extract is best for this recipe. Be careful not to use vanilla essence, a synthetic and lower quality vanilla flavor.
- Lemon zest – Just the zest of a lemon is needed to flavor the dough. When you are zesting the lemon, take care not to grate the bitter white pith.
- Salt – Regular fine salt is required for this recipe.
Instructions
Line two large baking sheets with parchment paper. Preheat the oven to 350ºF/180ºC.
- Rub the flour and butter with your fingertips until the mixture resembles fine breadcrumbs.
- Make a well in the middle and add the eggs, sugar, baking powder, vanilla extract, lemon zest salt.
- Use a fork to beat the eggs and gradually bring in and incorporate the flour mixture. Use your hand to bring the dough together and form a ball.
- Roll small portions of the dough into a thin log and shape it into an “S”.
Place on lined baking sheets and bake until golden brown.
Substitutions
- You can easily substitute lard for the butter.
- If you only have salted butter, you can use it instead, but be sure not to add the additional salt.
- Instead of lemon zest, you can use a few drops of food grade lemon oil or lemon extract.
Variations
- Makes these Italian S Cookies orange flavored, by using orange zest instead of lemon zest.
- You could make these spiced S Cookies by adding a teaspoon of cinnamon or a few drops of almond extract.
- Try dipping one end of the cooled cookies into melted dark chocolate for a traditional finish.
- Give these cookies a shiny finish by brushing them with an egg wash before baking.
Storage
These Italian S Cookies will keep well in an airtight container for 3-5 days. If you’d like to make them in advance, you can freeze the baked and cooled cookies in an airtight container, with parchment paper in between to keep the layers from sticking.
When you are ready to enjoy them, remove the container from the freezer and let it come down to room temperature. Alternatively, you could pop the cookies into a hot oven for a few minutes to refresh them.
Tips for success
- I recommend using cold butter when you are mixing the butter into the flour. You want the consistency of wet sand, not dough. To achieve this, use your just fingertips; your warm palms will melt the butter. You could use an electric mixer and pastry blender if you have particularly hot hands.
- Please be sure not to over knead the cookie dough as it will become tough.
- If you live in a particularly hot climate, you might need to pop the dough into the refrigerator for a short time so that it doesn’t become sticky. If the dough is particularly sticky add a little extra flour to bring it to the correct consistency.
FAQ
These cookies are simple and delicious Sicilian cookies that are now found all over Italy. The name S Cookies (or biscotti esse – as they are known in Italian) comes from their classic S shape. They are most commonly enjoyed for breakfast with milky coffee or strong espresso.
You won’t find bacon and eggs (or almost any savory foods) in Italian homes for breakfast. Instead, it is quite a light meal, featuring homemade simple cakes and cookies or pastries purchased from the local pastry shop. These are always accompanied by a large mug of warm milk or cappuccino to dunk a piece of cake, cookies, or pastries into.
I know what you’re thinking – cookies for breakfast?! But homemade, quality cookies are not all that bad for you. Especially this recipe which features only good wholesome ingredients and no preservatives or artificial colorings.
Traditionally, Italian cookies are more dry, crispy and crunchy than a classic chewy cookie because they are designed to withstand a dunking! My recipe is the perfect example of a classic Italian cookie that is made to be dunked in a warm drink or sweet wine.
Serving
Typically Italian S Cookies are breakfast cookies that are excellent served with a coffee alongside my Nutella Bread for Spanish Almond Cake. Otherwise, you could serve them on a Christmas cookie platter with my Italian Sesame Cookies, Gingerbread Cookies or Lemon Biscotti.
Made this recipe?
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Italian S Cookies Recipe
Ingredients
- 3 cups (375 grams) all purpose flour See Note 1
- 4 ounces (115 grams) cold unsalted butter Cut the butter 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
Instructions
- Line two large baking sheets with parchment paper. Preheat the oven to 350ºF/180ºC.
- In a large bowl, combine the butter with flour. Rub the flour and butter with your fingertips until the mixture resembles fine breadcrumbs.3 cups (375 grams) all purpose flour4 ounces (115 grams) cold unsalted butter
- Stir in granulated sugar, baking powder, vanilla extract, lemon zest, and salt. Make a well in the middle and add the eggs.2 eggs1 cup (200 grams) granulated white sugar2 teaspoons baking powder2 teaspoons vanilla extractfinely grated zest of one lemon¼ teaspoon salt
- Use a fork to whisk together the eggs and gradually bring in and incorporate the other ingredients and the flour mixture.
- When it becomes too hard to use a fork, use your hands to gently press, squish and knead the mixture until it forms a smooth dough. Form into a ball.
- Cut the dough ball into quarters then divide the quarters in half. You will have 8 even portions.
- Take one portion and roll it into a 6 inch (15 cm) long log. If it helps, dust the counter with extra flour. Cut the log into 6 even pieces.
- Roll each piece into 4 inch (10 cm) long sticks and form the shape of an “S”.
- Transfer the cookies to a prepared baking sheet and bake for 12-15 minutes or until golden brown. All ovens vary, so check after 10 minutes if your oven runs hot.
- Transfer to wire rack to cool completely. These cookies will become crunchier as they cool.
Notes
- Remember to measure the flour correctly by stirring it to lighten and fluff it up and then spoon into cups without packing down. Alternatively, use kitchen scales for greater accuracy.
- Use cold butter and just the tips of your fingers when combining the butter into the flour.
- Please be sure not to over knead the cookie dough.
- If your kitchen is warm, the dough may be sticky. In this case, pop it into the fridge for 30 minutes to cool.
- If still too sticky, add a little flour.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
I’ve been eating Italian S cookies for breakfast for years, and this is by far the best recipe I’ve found.
First time making them, I washed them with heavy cream (that made them too rich, so using an egg wash would have been a better choice,) and turbinado sugar. I didn’t use the lemon zest, and found that no other flavor is necessary, unless you prefer a citrus taste. I used Penzey’s Madagascar double strength vanilla, and that made these cookies superior! I baked them for 12 minutes, but next time I’ll try 14 minutes, because I like them to be very crispy for dunking in coffee. I wonder if adding an egg yolk would make them even crispier? In any case, I’ll be making these forever, so THANK YOU for this wonderful recipe!
I’m so glad you loved the recipe—thank you! Your notes are thoughtful, and it sounds like you’ve really made it your own. I love that these are be part of your breakfast routine!
Love these S cookies. Will surely make them again. Next time I’d like to try orange zest, love the taste of orange. Can’t wait to try many of your other recipes!
I’m so happy to hear you loved the S cookies! Orange zest is a delicious idea. Thanks so much for your kind words, and I hope you enjoy trying more recipes soon!
Just baked these biscuits. They are delicious! I didn’t have to make any changes to the recipe – easy to follow. Thank you!
Thank you for taking the time to comment. I’m happy you loved these cookies!
They came out delicious. Will be making them again. Before I rated the recipe I asked a question. Are they supposed t be crunchy and hard. My came out crunchy and a bit hard. Thanks for the recipe.
Yes, Yolanda, that’s exactly right. These cookies are meant to be crunchy and a little hard. I’m so glad you loved them!
Are these cookies to be baked twice and are they supposed to be hard. They came out delicious but crunchy and a little hard.
No, these cookies aren’t baked twice and yes, they’re meant to be crunchy and a little hard.
Hi Marcellina, thank you for sharing this wonderful recipe. I tried it and followed the recipe exactly as written. It was easy and tasted wonderful but it was not crunchy like the ones I remember. Are the cookies supposed to be soft? Thanks again!
Yes, definitely these should be crunchy not soft. Did you bake them long enough? Next time bake them a little longer until they become browned underneath.
Hi Marcellina,
I tried only 1/2 of recipe, just in case they didn’t turn out. I tried rolling out the dough but it was breaking apart. I just made them into little strips. They still tasted good. Any idea on why the dough was breaking apart? How long do you usually knead for? Thanks
You should only knead lightly until the dough comes together forming a firm but pliable dough. Nina, did you measure the flour by cups or weight? Sometimes when measuring by cups the flour can become packed and it actually weighs more and there is more flour. This is what could have happened. Hold back some of the flour. You can always add more in. In fact, I may write that in the recipe in case this happens again. Thank you for taking the time to let me know of your issues.