Ciambelle cookies are Italian ring shaped cookies. These lemon scented dainty morsels are dipped in a lemon glaze and topped with sprinkles!
I hope you are all baking lots of yummy cookies and if you haven’t yet started, it’s 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’s simply not Christmas without these pillowy white cookies! 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 colours. You’ll find the link here, Ciambelle, Italian Ring Cookies.
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 savoury or the tender to crunchy variety. There is definitely one to please every palate.
These however are not overly sweet and have a lemon kick with a tender, crumbly bite.
Storing Ciambelle Cookies
Consequently if you’re into baking ahead for the holidays, you’ll be glad to know that these cookies freeze extremely well.
You can store them in an airtight container lined with wax paper in between the layers.
When your ready to serve, simply remove them from the freezer and line them out in a single layer onto a cookie sheet.
The glaze will have a shiny glossy and somewhat wet appearance as they thaw. Leave them to dry out on the cookie sheet and you’ll soon note them reverting back to its 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 totally irresistible!
Bake them, plate them and watch them disappear!
Ciambelle
Ingredients
- Ingredients; Cookies
- 3 cups all purpose flour
- 1 tbs baking powder
- 1 1/4 tsp salt
- 2/3 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
Instructions
-
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 1 1/4 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.
Recipe Notes
Adapted from the wonderful, Martha Stewart Website
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🥰!