Wine cookies are a beloved Italian treat known locally as Vinaccioli or Ciambelle al vino and a staple of rustic Italian baking.
Each bite offers a satisfying crunch and subtle sweetness, making them perfect for dipping into a glass of red wine.
Similar to Italian apple cake and biscotti, their simplicity represents the heart of Italian cuisine, where humble ingredients create something extraordinary.
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Why you need to try Italian wine cookies
Wine cookies transform everyday pantry staples and wine—whether red, white, or traditional grape must—into something magical.
They are slightly sweet and aromatic and have a subtle wine flavor. This cookie recipe will remind you of biscotti rather than a typical cookie.
Like a well-made pie crust or crostata dough, wine cookie dough requires few ingredients and a simple procedure.
They are excellent for pairing with coffee, dessert wine, or even a light breakfast with espresso in true Italian style.
Wine cookies are typically eaten in Italy during winter and Christmas at the end of a meal.
In some Italian homes, these ciambelle al vino are eaten as breakfast (since many Italians eat a small and sweet breakfast) or a mid–afternoon snack.
Wine cookies pair well with a glass of sweet or red wine, and they are typically served with other types of biscotti,
They are perfect for winter, the holiday season, or any time you want a sweet treat with an Italian twist.
Ingredients for wine cookies
- Flour: For this recipe, we use all-purpose flour or cake flour. You can replace it with a gluten-free flour mix.
- Sugar: white sugar or brown sugar.
- Wine: We like to use red wine, but these cookies can also be made with white wine, sweet wine, and even grape must.
- Raisins: Substitute for dried cranberries.
- Anise: you can use anise powder or anise seeds. It’s optional.
- Vegetable oil: We prefer sunflower seed oil, but any other neutral vegetable oil (peanut oil, avocado oil) would work.
- Baking powder: Provides a slight rise and crunch, making the wine cookies friable when you bite them.
How to make wine cookies
STEP 1: Make the wine cookie dough.
Preheat the oven to 360F or 180C. Add the wine, raisins, and anise seeds to a small bowl and soak for 15 minutes.
Add the flour, sugar, and baking powder to a larger bowl and mix well with a whisk.
Add vegetable oil, wine, raisins, and anise seeds and mix with a fork or spatula till you have a dough ball.
STEP 2: Shape the cookies.
Knead with your hands for 1 minute to make it smooth. Don’t over-knead.
Roll small pieces of the dough on your worktop with your hands, forming small snake-shaped pieces.
Cut the snakes into 2-inch / 5cm pieces, give each one an extra roll, and then bring the two extremities together, creating a small ring.
STEP 3: Bake the cookies.
Transfer to a baking tray lined with parchment paper.
Bake for 20 minutes at 360F or 180C.
Let cool down, then arrange on a serving platter.
Sprinkle with powdered sugar or dip them upside down first in water, then in regular white granulated sugar.
Storage
Make ahead: Wine cookies are excellent for making ahead as they keep well for weeks. You can even gift them as a holiday present.
Room temperature: Store in a tin box, glass jar, or airtight container in a cool and dry spot for 2 -3 weeks.
Storage tip: Add a piece of bread to the container with the wine cookies. It will absorb excess moisture, leaving the cookies crunchy for longer.
Similar recipes
ITALIAN DESSERTS: eggless biscotti, crostata, vegan pumpkin pie, apple pie, fruit tart, lemon tart, blueberry galette, easy apple cake.
ITALIAN RECIPES FROM THE COUNTRYSIDE: Tuscan bean soup, chickpea soup, Panzanella, lentil pasta, pasta e fagioli, pasta a ceci.
Wine Cookies
Ingredients
Dry Ingredients
- 1½ cups all-purpose flour
- ⅓ cup sugar
- 2 tablespoons raisins
- 2 teaspoons anise seeds or anise powder (optional)
- 1 teaspoon baking powder
- ⅓ cup wine red or white
- ¼ cup vegetable oil
Instructions
- Preheat the oven to 360F or 180C. To a small bowl, add wine, raisins, and anise seeds. Soak for 15 minutes.To a larger bowl, add the flour, sugar, baking powder and mix with a whisk. Add vegetable oil, wine, raisins, and anise seeds and mix together with a fork or spatula till you have a dough ball.
- Knead with your hands for 1 minute to make it smooth. Don't over-knead.Take small pieces of the dough, with the palm of your hands roll the dough pieces on your worktop, forming small snake-shaped dough pieces.Cut the snakes in 2-inch / 5cm pieces, give it an extra roll, then bring the two extremities together, creating a small ring.
- Transfer onto a baking tray lined with parchment paper. Bake in the oven for 20 minutes at 360F or 180C.
- Let cool down, then arrange on a serving platter. Dust with powdered sugar or dip them upside down first in water, then in regular white granulated sugar.
Thank you for another great recipe! I already made them twice. I use the Mill & Mortar’s Five Spice powder because it was the closest I could find to powdered anise seeds. They turn out so aromatic and I love them with tea. Will be making another batch for Christmas! 🙂
They are absolutely amazing. I’ve swapped raisins for lemon extract and that was the only thing I changed. I can taste anise and wine and lemon… omg. They are so easy to make as well. Thank you so much for this recipe ^^
So happy you like them Remina 🙂 Thanks for the message!