Italian S-Cookies
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A classic Italian breakfast cookie, today’s Italian S-Cookies go by many names but no matter what you call these melt-in-your-mouth, sweet, buttery cookies, they are undeniably decadent and a great addition to your Christmas cookie line-up!
Italian S-Cookies Recipe
What’s better than a sweet, buttery cookie?
A sweet, buttery cookie that is meant to be served with breakfast!
These Italian S-Cookies are crisp on the outside, chewy on the inside and soften when soaked in coffee or milk, as they are intended to be served.
Traditionally flavored with anise, lemon or almond, these rich cookies are fragrant and are only lightly sweet on their own, until they are topped with a super simple 3-ingredient glaze (and optional sprinkles)
Italian S-Cookies are also called biscotti esse, but have a different texture than what most non-Italians would think of when hearing the term biscotti (we tend to think of the double-baked biscotti etruschi or cantucci) which are very crunchy due to the double baking.
The everyday pantry ingredients needed to make these cookies are are similar to anginetti, Italian sugar cookies, which I have an authentic recipe for here.
Italian S-Cookie Variations:
- replace half of the butter with shortening for a softer cookie
- swap the sprinkles for sanding sugar
- leave off the icing glaze and sprinkles for a plain cookie
- incorporate anise, either by using extract or a dash of powdered anise
Italian S-Cookie FAQs
How to prep ahead Italian S-Cookies: prepare the dough and form the cookies into S-shapes, then refrigerate overnight.
You can also freeze the shaped cookies before baking by initially flash-freezing the shaped cookies on a baking sheet for 1 hour, then transferring them to a freezer bag or freezer container, with parchment paper separating the layers of cookies.
How to store Italian S-Cookies: these cookies can be kept for up to a week at room temperature in an airtight container.
How to freeze Italian Anisette Cookies: To freeze, use parchment or wax paper in between layers of the baked cookies and store in an airtight freezer bag or your favourite freezer containers (this set of freezer containers is a crazy bargain).
The cookies will stay fresh in the freezer for up to 2 months. Just take them out of the freezer about an hour before you plan to serve them to allow them to thaw.
More Classic Italian Recipes
- Anthony Bourdain’s Sunday Gravy (with Video)
- Baked Chicken Parmesan
- Instant Pot Chicken Piccata
- Penne Alla Vodka
- Milk Poached Chicken (with Video)
- Homemade Pizza Dough
- Zucchini Noodle Lasagna
- Classic Tiramisu
- Homemade Bruschetta
- Easy Garlic Knots from In the Kids’ Kitchen
- Low-Carb Italian Sub Salad from Sizzle and Salt
Ingredients for Italian S-Cookies
- Butter
- White sugar
- Large eggs
- Milk
- All purpose flour
- Baking powder
- Salt
- Anise, lemon or almond extract
Glaze Ingredients:
- Butter
- Powdered confectioner’s sugar
- Milk
Scroll down to the printable recipe card for full measurements.
Tip: chose your flavor extract based on your personal preferences – or divide the dough in half (or thirds) and flavor each differently for a variety of cookies in half the effort.
Kitchen Tools You May Find Helpful
- Electric mixer – this is a great hand mixer if you don’t want to make the investment into a stand mixer
- Large Mixing Bowl
- Measuring Cups and Spoons
- Cookie Sheets with Parchment Paper or Silicone Baking Mats
- Small Microwave-safe Bowls
- Whisk
- Pastry brush <– I like these because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.
How to Make Italian S-Cookies
Preheat oven to 400F.
In a large bowl, sift together the flour, baking powder and salt, set aside.
In a large mixing bowl, cream together the butter and sugar for about 2 minutes.
Add the eggs, one at a time, mixing well, then add the flavor extract.
Stir in half of the dry mixture into the wet mixture, then the milk, then the rest of the dry ingredients.
Turn dough onto a floured board and knead until dough is firm and not sticky, adding more flour if necessary.
Break off a handful of dough at a time and roll into 1” thick logs. Cut into 3” pieces and shape into ‘S’ shape on ungreased cookie sheet.
Bake approximately 8-10 minutes, until puffed up and slightly golden at the edges.
Allow to cool completely on a cooling rack before glazing.
For the glaze, melt the butter in a microwave-safe bowl for 20 seconds, and then whisk in the powdered sugar. Add the milk until you reach your desired consistency.
Brush the glaze onto your cookies then apply sprinkles liberally.
Pin this Classic Italian Breakfast Cookie for a sweet breakfast treat or a fun Christmas cookie:
Grab your free printable recipe card for our Italian S-Cookies:
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Italian S-Cookies
Ingredients
For the Cookie Dough:
- ¾ cup butter
- 1¼ cups white sugar
- 6 large eggs
- ½ cup milk
- 5 cups all purpose flour
- 6 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons anise, lemon or almond extract
For the Cookie Glaze:
- 1 Tablespoon butter
- 2 cups powdered confectioner's sugar
- 6 Tablespoons milk
Instructions
- Preheat oven to 400F.
- In a large bowl, sift together the flour, baking powder and salt, set aside.
- In a large mixing bowl, cream together the butter and sugar for about 2 minutes.
- Add the eggs, one at a time, mixing well, then add the flavor extract.
- Stir in half of the dry mixture into the wet mixture, then the milk, then the rest of the dry ingredients.
- Turn dough onto a floured board and knead until dough is firm and not sticky, adding more flour if necessary.
- Break off a handful of dough at a time and roll into 1” thick logs. Cut into 3” pieces and shape into ‘S’ shape on ungreased cookie sheet.
- Bake approximately 8-10 minutes, until puffed up and slightly golden at the edges.
- Allow to cool completely on a cooling rack before glazing.
- For the glaze, melt the butter in a microwave-safe bowl for 20 seconds, and then whisk in the powdered sugar. Add the milk until you reach your desired consistency.
- Brush the glaze onto your cookies then apply sprinkles liberally.
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Nutrition Information:
Yield:
27Serving Size:
1Amount Per Serving: Calories: 223Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 57mgSodium: 212mgCarbohydrates: 36gFiber: 1gSugar: 18gProtein: 4g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves these easy Italian cookies as much as mine does!
For more scrumptious cookies, check out our full cookie recipe collection here:
For more decadent desserts, check out our full dessert recipe collection here:
I appreciate the clear instructions and the option to customize the flavor to personal preference. These cookies are perfect for pairing with a cup of coffee or tea. Looking forward to trying them out and exploring more of your delicious recipes!
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Thanks so much!
AAAAhhhhhh, cookies, my favorites!!!!!
Girl, mine too!! I hope you get a chance to try out this recipe and love them as much as we do!