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+ servings

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
Course: Dessert
Cuisine: Italian
Keyword: Cookies
Servings: 24 cookies
Author: Lora


  • 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
  • minutes.
  • 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
  • long.
  • 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.