Ciambelline-Italian Ring Cookies
A typical Italian cookie that are not too sweet and a little bit crispy. Perfect with a hot cup of coffee or tea for breakfast or an afternoon break!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 24 cookies
- 2- 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup sugar
- 1/2 cup orange juice
- 1/2 cup vegetable oil
- turbinado sugar or granulated sugar-to roll the cookies in
In a large bowl, whisk together the flours, baking powder, salt and
cinnamon; set aside.
In a small bowl, whisk together the sugar, orange juice and oil.
Combine the wet ingredients with the flour mixture.
Stir together until the dough comes together. The dough should be a little
softer than a pasta frolla dough.
Wrap the dough in plastic wrap and let it rest in the refrigerator for about 20
While the dough is resting, preheat the oven to 350 F and line your baking
sheets with parchment paper. I lined two as you want to leave some space
between the cookies as they spread while they bake.
Take out the dough from the refrigerator and put on a clean counter. Start
to take out portions of the dough and roll them into cylinders about 5 inches
Roll each cylinder in some sugar and form into a ring by bringing the ends
together and pinching them softly. Place each ring on the tray.
Bake for about 15-20 minutes or until golden.