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Ring-shaped ciambelle cookies on a black tray and a glass of milk in the background.
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Ciambelle, Italian Lemon Ring-Shaped Cookies

Ciambelle, Italian lemon ring-shaped cookies with a lemon glaze and sprinkles. They make a perfect holiday cookie.
Course Italian Cookies
Cuisine Italian
Keyword Ciambelle, Italian Lemon Cookies
Prep Time 38 minutes
Cook Time 15 minutes
Servings 72 cookies
Calories 71kcal
Author Marisa

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.

Notes

Adapted from the wonderful, Martha Stewart Website

Nutrition

Calories: 71kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 44mg | Potassium: 27mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 89IU | Vitamin C: 0.5mg | Calcium: 10mg | Iron: 0.3mg