Ciambelle cookies are Italian ring shaped cookies. These dainty morsels are scented with lemon, dipped in a lemony glaze and sprinkled with mini pearls.
I hope you are all baking lots of yummy cookies and if you have not yet started, it is still not too late. These are actually my third batch of ciambelle cookies and each batch yields 6 dozen cookies. Yes, I know it’s a lot of cookies but it is just not Christmas without these pillowy white, lemon scented ciambelle cookies and besides I really do gift a lot of my baked goods….the ones that I can pry away from my hubby that is!
If you have been following my blog for a while now, you might remember that I have posted these cookies way back. It was just last Easter and I had adapted them to suit the holiday by tinting the icing with different pastel colors. See here
They do merit a re-blog in my opinion because they are just too cute and quite delicious! And I do believe my photography has gotten a tad better.
Most Italian families have their own version of this ever popular ring cookie. From sweet to savory or the tender to crunchy variety, there is one to please every palate. These ciambelle cookies are not overly sweet, have a lemon kick and a tender bite.
Consequently if you’re into baking ahead for the holidays, you’ll be glad to know that these cookies freeze extremely well, sealed in an airtight container and lined with wax paper in between layers. When ready to serve, simply remove them from the freezer and line them out in a single layer onto a cookie sheet. This will allow the glaze to dry out as they thaw and revert back to its original appearance.
These ciambelle cookies have become part of my Christmas holiday baking every year and for other special occasions!
Bake them, plate them and watch them disappear!
- Ingredients; Cookies
- 3 cups all purpose flour
- 1 tbs baking powder
- 1¼ tsp salt
- ⅔ cup granulated sugar
- 1 tbs + 1 tsp grated lemon zest
- 1 cup unsalted butter, softened
- 3 large eggs
- 1 tsp pure vanilla extract
- 1 tsp fresh lemon juice
- Ingredients; Lemon Glaze
- 3 cups icing sugar
- 4 to 6 tbs fresh lemon juice
- white nonpareils
- Preheat the oven to 350 degrees.
- Line 3 cookie sheets with parchment paper and set aside.
- In a medium bowl , stir together the flour, baking powder and salt and set aside.
- Pulse together the sugar and lemon zest in a food processor for about 2 minutes.
- In a stand mixer or hand held mixer, beat the sugar-lemon zest mixture with the butter on medium speed until it turns pale and fluffy. For about 2 minutes.
- Add the eggs one at a time and beat well after each addition. If using a stand mixer, make sure to scrap down the bowl a couple of times. Beat in the vanilla and the lemon juice.
- Reduce the speed to low and start adding the flour mixture a bit at a time until it is combined.
- Using a small ice-cream scoop of about 1¼ inch in size, scoop out dough onto a lightly floured counter. If you don’t have an ice-cream scoop, a tablespoon will do.
- Roll the dough into a rope, not more than 4 inches. You can roll them on your counter but I found it easier to roll between the palm of my hands, lightly dusted with flour. Bring the ends together, slightly overlapping and pressing to form a ring.
- Transfer to your prepared cookie sheet and repeat with the remaining dough leaving about 1 inch space between each cookie. These cookies do not spread while baking but will expand somewhat.
- Bake one pan at a time in a preheated oven at 350* for about 15 to 18 minutes. The cookies should have a pale golden look when done. Transfer cookies on a cooling rack. Let cool completely before icing.
- For the glaze;
- In a small bowl, whisk together the icing sugar and lemon juice till smooth. Dunk the top part of the cookie into the icing and let any excess drip off. Place the cookie on a wire rack and sprinkle with the nonpareils of your choice. Let the cookies dry completely. These cookies keep well in an airtight container lined with wax paper between each layer and stored in a cool dry place and freeze very well.