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  • Lucia Borzillo

12 Days of Christmas Cookies. Day Five - Dolci con Confettini

Dolci con Confettini, Italian Sprinkle Cookies, are taking the place of the Anginettes this year. The recipe is from Cooking with Nonna: A Year of Italian Holidays.

I liked the glaze in this recipe. It covered cookies with a nice solid coating. The recipe in the book mentions that coating the cookies while they are hot results in the sugar drying pure white. They look nice with the Christmas sprinkles.


The Cookies

This recipe makes 48 cookies, or more if you make them small like my cookies.

4 large eggs at room temperature

4 tsp (20 ml) vanilla extract

1 cup (200 g) granulated sugar

1/2 cup butter (1 stick or 120 g) unsalted butter, melted

4 tsp (20 g) baking powder

3 cups (360 g) all purpose flour

The Glaze

2 cups (240 g) confectioners' sugar

1/4 cup (60 ml) milk

1 tsp vanilla extract

1 tsp fresh lemon juice

2 tbsp (30g) unsalted butter, melted

Nonpareils, for decorating


In a large bowl, add the eggs, vanilla and sugar.

Using a handheld mixer, beat on high speed until pale yellow, about 3 minutes.

Add the melted butter and beat on high speed to combine.

Reduce the speed to low.

Add the baking powder and beat to combine.

Add the flour, 1 cup (120 g) at a time, beat on low speed until fully absorbed.

Do not over mix.

Cover the bowl with plastic wrap and refrigerate for 45 minutes.

Preheat the oven to 375˚.

Take a tablespoon size chunk of dough and roll it between you hands into a 1 inch thick log.

Roll the log into a pinwheel and place on the prepared baking.

Continue rolling the dough placing the cookies on the baking sheet 2 inches apart.

If the dough feels sticky, place it back in the fridge to chill for a few minutes.

Bake the cookies until the swirls on the tops have nearly disappeared and the bottoms have slightly browned, 12 to 15 minutes.

While the cookies bake, make the glaze.

In a small bowl, whisk together the confectioners' sugar, milk, vanilla and lemon juice.

Whisk in the melted butter.

Let the cookies cool for 2 minutes.

While they are still hot, dip them into the glaze and sprinkle with the nonpareils.

Place on a wire rack to cool completely.

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