Italian S Cookies Recipe

All-purpose flour: The base of the cookies, providing structure and texture.

Granulated sugar: Adds sweetness and helps in achieving a light, fluffy texture when creamed with butter.

Baking powder: A leavening agent that helps the cookies rise and become tender.

Salt: Enhances the flavors and balances the sweetness.

Unsalted butter: Provides richness and a tender crumb to the cookies.

Eggs: Bind the ingredients together and add moisture.

Vanilla extract: Adds a warm, sweet flavor that complements the lemon zest.

Lemon zest: Adds a fresh, citrusy note that brightens the flavor of the cookies.

When shaping the dough into S shapes, make sure your hands are slightly floured to prevent sticking. This will help you achieve more precise and uniform cookies. Additionally, if the dough feels too sticky, you can chill it in the refrigerator for about 15-20 minutes to make it easier to handle.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the cookies denser.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for every 1 teaspoon of baking powder.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor profile.

• unsalted butter - Substitute with coconut oil: Coconut oil can be used in a 1:1 ratio and adds a subtle coconut flavor.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg. This is a vegan alternative that adds fiber.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor.

• lemon zest - Substitute with orange zest: Orange zest offers a different citrus note that can be equally refreshing.

• Allow the Italian S cookies to cool completely on a wire rack before storing them. This ensures they maintain their delightful texture and don't become soggy.

• Place the cooled cookies in an airtight container. You can layer them with parchment paper to prevent them from sticking together. This method keeps the cookies fresh and crisp for up to a week.

• For longer storage, consider freezing the cookies. Arrange the S cookies in a single layer on a baking sheet and freeze them for about an hour. This step prevents them from sticking together when stored.

• Once the cookies are frozen, transfer them to a freezer-safe bag or container. Label the container with the date to keep track of their freshness. They can be stored in the freezer for up to three months.

• When you're ready to enjoy the frozen cookies, simply remove the desired amount and let them thaw at room temperature for about 15-20 minutes. You can also warm them in a preheated oven at 300°F (150°C) for a few minutes to regain their freshly baked taste.

• If you prefer a softer texture, you can store the cookies with a slice of apple or bread in the container. The moisture from the fruit or bread will help keep the cookies tender.

• Avoid storing the cookies in the refrigerator, as this can cause them to become stale more quickly. Stick to room temperature or freezing for the best results.

• Preheat your oven to 300°F (150°C). Place the Italian S cookies on a baking sheet lined with parchment paper. Warm them for about 5-7 minutes, or until they are just heated through. This method helps maintain their crisp exterior and soft interior.

• If you prefer a quicker method, use a microwave. Place the cookies on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 10-15 seconds. Be cautious not to overheat, as this can make them too soft.

• For a more traditional approach, you can use a toaster oven. Set it to 300°F (150°C) and place the Italian S cookies directly on the rack or on a small baking tray. Heat for about 5 minutes, checking frequently to ensure they don’t over-brown.

• If you have an air fryer, preheat it to 300°F (150°C). Place the cookies in a single layer in the basket and heat for 3-4 minutes. This method is quick and helps retain the cookies' delightful texture.

• For a stovetop method, use a non-stick skillet over low heat. Place the Italian S cookies in the skillet and cover with a lid. Heat for 2-3 minutes on each side, ensuring they warm evenly without burning.

• Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).

• Baking sheet: A flat sheet used to place the shaped dough for baking.

• Parchment paper: Lining for the baking sheet to prevent the cookies from sticking.

• Mixing bowl: A large bowl used to combine the dry ingredients.

• Another mixing bowl: A separate bowl for beating the butter and sugar, and mixing in the eggs, vanilla extract, and lemon zest.

• Whisk: Used to mix the flour, baking powder, and salt together.

• Electric mixer: Handy for beating the butter and sugar until light and fluffy.

• Spatula: Useful for scraping down the sides of the bowl and mixing ingredients together.

• Measuring cups: Essential for accurately measuring the flour, sugar, and other ingredients.

• Measuring spoons: Used to measure smaller quantities like baking powder, salt, vanilla extract, and lemon zest.

• Wire rack: A cooling rack to allow the cookies to cool evenly after baking.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This will streamline the baking process.

Use a stand mixer: A stand mixer can quickly and efficiently combine your wet and dry ingredients, saving you time and effort.

Pre-shape dough: Form the dough into S shapes while the oven preheats to maximize efficiency.

Batch baking: Bake multiple cookies at once by using multiple baking sheets to reduce overall baking time.

Cooling rack ready: Have a cooling rack set up so you can transfer the cookies immediately after baking, freeing up your baking sheet for the next batch.