If you want to try a new cookie recipe that’s simple and requires basic pantry staples — and have your house smell amazing — you have to try these Wine Cookies!

Italians call these cookies “Ciambelle al Vino”: they’re rustic-looking, lightly aromatic, crunchy, and not overly sweet. Hailing from the Roman countryside/Lazio region, these Wine Cookies were created out of necessity, as subsistence food. The dough is very simple and it’s based on a few key ingredients that any Roman family, rich or poor, would have in the house: wine, flour, sugar, oil, and salt.

A SIMPLE FORMULA BEHIND THE RECIPE

The recipe was passed to my family by our dear friend Rita. Now 83 years old, she was born near Rome and this is one of her favorite recipes.

There’s a simple formula behind these cookies: for each glass (or cup) of sugar, olive oil and wine, you’ll need 4 glasses of flour. Baking powder is optional and some people like to add anise seeds.

After a bit of mixing, shaping, and dusting, they’re ready to be cooked in the oven. (The waiting part is the best part of all. The aroma coming from the oven will make your house smell beautiful! Who needs a scented candle when you have that??)

Just as soon as they turn golden, they’re pretty much ready to be taken out of the oven. You’ll end up with a rustic, yet delicious crunchy cookie, coated with sugar crystals and lightly infused with wine flavor!

HOW SHOULD YOU EAT THEM?

Traditionally, Ciambelle al Vino are served as an after-dinner treat, alongside a glass of sweet wine to soften the crunchy texture. However, we like to dip them in milk or coffee for breakfast, or have them as a mid-day snack.

I warn you: these Wine Cookies are truly addictive and kids love them too! Yes, they’re made with wine, but they can be eaten safely by your kids!

MORE REASONS TO LOVE THESE COOKIES

You can use any type of dry wine (red or white). I prefer to use white wine for a lighter taste.
They’re super kid-friendly: safe to eat and fun to make!
They keep for several days when stored in sealed container.
They’re dairy-free and eggs-free.

On a fun final note, I only recently learned one of my aunts, Zia Santina, has been making these for years…probably ever since she got the recipe from my mom! She bakes these cookies EVERY WEEK because my uncle likes them so much! Now, that’s love….and commitment. LOL.

Ciambelle al Vino: Crunchy Wine Cookies | Very EATalian

Ciambelle al Vino – Wine Cookies

Servings 20 cookies

Author Very EATalian

Ingredients

200 ml (3/4 c + 2 T) dry white or red wine
150 g (3/4 c) granulated sugar, plus more for dusting
180 ml (3/4 c) extra-virgin olive oil or vegetable oil
8 g (2 t) baking powder
1 pinch of salt
all purpose flour as called for (about 1/2 kg or 4 cups)

Instructions

In a medium bowl, using a spoon, combine white wine, sugar, salt, oil, and baking powder. Add flour a little bit at a time. Start mixing with your hands and keep adding as much flour as it is needed to obtain a soft, wet dough that’s not too sticky. Form a ball, and let rest, covered, for 10 minutes.
Heat oven to 180 C/360 F. Line a couple of baking sheets with parchment paper.
Shape cookies by breaking off a small piece. Roll it into a 1-inch thick rope, about 6-7 inches long. Bring the ends together to form a ring shape. Dip cookies in sugar and place them on the prepared sheets. Bake for approximately 15-20 minutes or until golden in color.

Notes

Store these cookies in a sealed container and they’ll keep for about 10 days.