Cookies with wine: The Italian “ciambelline” that win you over at the very first bite

If you think cookies always have to be buttery, think again. Ciambelline al vino, also known as cookies with wine, is a rustic wonder of Italian tradition. They hail from the Castelli Romani area, but you can now find them all over Italy. With just four or five essential ingredients, they bring to the table the scent of home and the gestures of the past.

The origins of wine cookies

In the local Roman dialect, they’re called ’mbriachelle (roughly translated: “tipsy” with wine). They were once made especially for festive occasions, to give as gifts or to share with others. Today, you can still find them in the fraschette (rustic taverns) of the Castelli Romani, always served with a glass of wine for dipping.

In the past, they were made with whatever was available at home: a bit of flour, a drizzle of olive oil, wine (often the “sfuso” bulk wine from the Lazio countryside or homemade), and sugar. No eggs, no butter—just essential ingredients turned into something delicious.

Ingredients of wine cookies

Making ciambelline al vino is easy—even without a scale. Tradition says everything should be measured “by eye” or with a simple glass.

Ingredients:

• Flour
• Sugar
• Extra virgin olive oil
• Wine (white or red, depending on your taste)
• A pinch of baking powder
• Salt (just enough to balance the flavor)

Some more aromatic versions include anise seeds or liqueurs like sambuca, but the base recipe always stays the same: wholesome and instinctive, just as tradition teaches.

Preparation

The preparation is within everyone’s reach. Mix the liquid ingredients with the sugar, then gradually incorporate the flour until you get a soft but not sticky dough. Shape the dough into small ropes, join the ends into rings, roll them in sugar, and bake. Your house will be filled with an irresistible aroma in less than half an hour.

The final touch? The sugar on the surface caramelizes slightly during baking, creating a light, crunchy crust.

White or red? You choose the wine

There are no strict rules about which wine to use. White or red, dry or slightly sweet—it’s your choice. White wine yields a more delicate result, while red gives a deeper amber color and a more robust flavor.

How to enjoy cookies with wine (and what with)

Cookies with wine (Ciambelline al vino) are often served at the end of a meal in Italy. Not just as a dessert, but as a ritual: they’re dipped into a glass of wine, just like in the old days. But they’re also perfect with afternoon coffee or even breakfast milk.

Kids love them, too, despite the wine in the dough—the alcohol evaporates during baking. They’re ideal for people with dietary restrictions, as they contain no eggs or dairy.

Why make them at home?

Here are a few good reasons to try making ciambelline al vino in your kitchen:

• They’re quick and easy to prepare, even without special equipment.
• They keep well: store them in an airtight jar.
• They’re vegan: no butter, no eggs.
• They fill your home with a wonderful scent—better than any scented candle.
• They’re endlessly adaptable: with red wine, white wine, anise, liqueurs, or even a touch of cocoa.

In many Italian families, these ciambelline are little tokens of affection. Some make them every week, others give them as gifts during the holidays, or pair them with their favorite wine. They’re a dessert that doesn’t rely on looks but wins you with heart.