by We call these Italian lemon cookies, Ciambelle or Ciambellini cookies, referencing their tiny size.
They’re tender, crumbly cookies dipped in a tangy lemon glaze and topped with sprinkles! They make a perfect holiday cookie or just about anytime treat!
Most Italian families have their version of this ever-popular ring cookie. Sweet to savoury or tender to crunchy varieties such as the Italian Wine Cookies. There is one to please every palate.
These, however, are not overly sweet and have a lemon kick with a tender, crumbly bite.
This big-batch lemon cookie recipe is perfect for large gatherings. You can tint the icing with food-colouring gels to suit holiday gatherings or special themed parties. Or, leave the icing white and use specific coloured sprinkles to mark those special occasions.
They’re just too cute to pass up and quite delicious!
Here’s what you need to get started.
Ingredients For Italian Lemon Cookie Recipe
- All-purpose flour
- Granulated sugar
- Powdered sugar
- Large eggs
- Butter
- Lemon zest and juice
- Baking powder
- Vanilla extract
- Salt
- Sprinkles of your choice
- Gather the flour, baking powder and salt in a medium-sized bowl. Stir and set aside.
- Pulse together the sugar and lemon zest in a food processor. This process infuses the sugar with the bright and bold flavour of lemons. It gives a tangy lemon kick.
- Place together the lemon-sugar mixture with the softened butter in a medium-sized bowl.
- Mix together for about 2 minutes or until fluffy and pale.
- Beat in the eggs one at a time. Mix well after each addition.
- Mix in the vanilla and lemon juice.
- On low speed, beat in the flour a little at a time.
- Using a small cookie scoop, about 1-1/4 inch in size or a tablespoon, scoop out the dough and roll it between the palm of your hands into about a 4-inch long rope. Dust your hands with some flour if needed, to avoid sticking.
- Bring the ends together while slightly overlapping and pressing together to form a ring.
- Transfer the shaped ring cookies onto a parchment-lined baking sheet while spacing the cookies 1 inch apart.
- Bake the lemon cookies at 350 degrees F for about 15 to 18 minutes.
- When ready, the cookies should have a pale golden look in colour.
- Transfer the cookies to a cooling rack and let them cool completely before icing them with the lemon glaze.
How To Make a Lemon Glaze
- Whisk together the powdered sugar with the lemon juice until smooth and no lumps remain.
- One at a time, dip the top of the cookies into the lemon glaze and let any excess drip off and transfer onto a wire rack.
- Top with sprinkles of your choice before the icing sets.
- I prefer to do this in batches of 12. Dip 12 cookies one at a time while transferring them to a wire rack. Then top with sprinkles, continue with another batch of 12, and repeat.
How to Store Ciambelle Cookies
Consequently, if you’re into baking ahead for the holidays, you’ll be glad to know that these cookies freeze very well.
Store them in an airtight container lined with wax paper between the layers.
When ready to serve, remove them from the freezer and line them out in a single layer onto a cookie sheet.
The glaze will have a shiny, glossy wet appearance as they thaw. Leave them to dry out on the cookie sheet and revert to their original appearance.
These ciambelle cookies have become part of my Christmas holiday baking every year and for other special occasions! They’re a joy to make and so irresistible!
Bake them, plate them and watch them disappear!
Happy baking!
More Italian Lemon Cookies Recipes
Ciambelle, Italian Lemon Ring-Shaped Cookies
Ingredients
For the Lemon Cookies
- 3 cups all purpose flour
- 1 tbs baking powder
- 1 ¼ tsp salt
- 2/3 cup granulated sugar
- 1 tablespoons + 1 teaspoon grated lemon zest
- 1 cup unsalted butter (softened)
- 3 large eggs
- 1 tsp pure vanilla extract
- 1 tsp fresh lemon juice
For the Lemon Glaze
- 3 cups powdered sugar
- 4 to 6 tablespoons fresh lemon juice (depending on how thick you want the glaze)
- white nonpareils (or your choice of sprinkles)
Instructions
For the Cookies
- 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 scrape 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 1 ¼ 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 to a cooling rack. Let cool completely before icing.
For the Lemon 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.
- Allow the cookies to dry completely.
- The cookies keep well in an airtight container lined with wax paper between each layer, stored in a cool dry place. They also freeze very well.
Gorgeous cookies Marisa! They look so pretty and I bet they taste awesome too! Wishing you Happy Holidays!
Like it
Thank-you so much Sandhya! Am not sure if you celebrate in anyway but….enjoy 🙂
Thanks Marisa!
These are both lovely and yummy looking!!
Thanks Lynn….all the best to you and yours 🙂
I looked for a reblog button but could not find one! I love this and want to reblog it!
Lynn, try from the Reader, when you get to my post there is “Share” or “Visit” click on “Share” and see if that works. Hugs 🙂
ok I will try thanks dear!
Yes each family does have their own prized recipe – I love the way you decorated the icing – white on white looks so elegant. Buon Natale!
Thank-you so much and to you….Buon Natale!
These are really beautiful and so Holiday looking Marisa. Thanks for sharing and I have so enjoyed following you this year and look forward to many fun stories and recipes coming from you in 2016!
Thank-you so much Teresa and if I may…this is truly humbling coming from you as you inspire me. You have a wonderful blog with gorgeous photography, beautiful writing and some pretty amazing recipes. All the best for the New Year 🙂
I could not find reblog but I put it up so there it is dear Marisa!
The lemon frosting for this sounds divine!
These cookies sound delicious, Marisa! I love that they have a hint of lemon … one of my favorite flavors! 🙂 Will definitely want to make these!
Merry Christmas!
~ Anna
Thank-you Anna…enjoy and Happy Holidays to you! 🙂
Those look so good!
Thanks for visiting and liking my cookies 🙂
Marisa, thank you for sharing your wonderful recipe. Absolutely gorgeous! 🙂 Happy Holidays!
Thanks Linda…all the best for the coming New Year!!! 🙂
So pretty, I think these are on the list for New Year’s!
Hi Sadie, glad you like them….have a wonderful New Year celebration! 🙂
Thanks Marisa, you too!
Stunning, Marisa! Such a beautiful recipe! felice anno nuovo!!
Thank-you bella, all the best to you for a wonderful New Year! xxx
Happy New Year Marisa!
I have been meaning to get back here to tell you that I made these! They were so good! And very pretty. They do freeze quite well (I ate a huge amount frozen because I couldn’t wait argh!). Thank you for sharing this! I hope you enjoyed your holidays with family!
Renee
xo
Hi Renee, thank-you so much and yes it is hard to stop at just one! It has been fun spending time with family but my oh my, so much food! I have enjoyed following your blog…wishing you all the best for the coming New Year!! xo
mmm. . . These cookies look awesome. Happy New Year!
Thank-you Sheryl, and a Happy New Year to you…all the best for 2016?
Me encanta la galletas
Yo también, me too !
These look delightful Marisa! Can’t wait to try them!
They’re truly amazing Sadie…enjoy🥰!
Thank you for the recipe. Made a batch for Christmas this year. I had to test test to make sure they were good and boy were they ever!! ❤️❤️❤️❤️ This recipe is a keeper.
Hey Tina, so happy to hear this! I make these every Christmas and they’re also requested for baby and bridal showers and baptisms too. Merry Christmas to you and yours and thanks for commenting!
These are Fabulous! My family and coworkers raved about them, and I was flooded with requests for the recipe. Thanks for sharing!
So happy to hear this Tonya! It’s a favourite at our house too. I make these for every special occasion and they’re loved by all!
These are the same way my mom made them but without the icing. I make them throughout the year in honor of my mother whose name was also Marisa! I will have to try them with icing for Christmas, they are so pretty!
Hi Catherine, how wonderful to honour your mother this way! They are indeed pretty with the icing. And you can use any sprinkles you like to mark the occasion!
I can’t wait to try these out soon! How long could these be stored in an airtight container?
Hey Samantha, I would say about 5 days at their best in a cool dry place! But if you’re looking for longer storage, they freeze beautifully!
Can the dough be chilled overnight?
Susan, I’ve never tried chilling overnight but don’t see why not!