These Christmas sprinkle sugar cookies are enriched with nutty browned butter for soft, chewy centers and lightly crisp edges. They’re an ideal holiday bake for cookie exchanges, gifts, or a cozy night with hot cocoa.
Festive Browned Butter Sugar Cookies Loaded with Sprinkles
Holiday baking has a way of making a kitchen feel like home. These sprinkle-studded sugar cookies combine the toasty aroma of browned butter with a tender, chewy interior and slightly crisp rim. The browned butter adds depth and caramel-like notes that lift a classic sugar cookie into something memorable. Whether you bake them for a swap, to share with neighbors, or to stack on a plate beside a glass of milk, these cookies feel festive and familiar.
Ingredients
| Ingredient | Notes & Tips | Substitutions |
|---|---|---|
| 1 cup (2 sticks / 226 g) unsalted butter | Brown the butter to develop a nutty, caramel flavor. Cool ~15 minutes before mixing so it won’t cook the eggs. | If using salted butter, reduce added salt slightly. You can skip browning, but flavor will be less complex. |
| 1 ½ cups (300 g) granulated sugar | Provides sweetness and structure; creamed with butter for lightness. | Reduce slightly for less sweetness; texture may change. |
| ½ cup (100 g) light brown sugar, packed | Adds moisture, chew, and a subtle caramel note that pairs well with browned butter. | Dark brown sugar deepens flavor; brown-sugar substitutes may require moisture adjustments. |
| 2 large eggs, room temperature | Bind and enrich the dough; room temperature mixes more evenly. | For egg-free, try a flax egg, noting texture will differ. |
| 2 teaspoons pure vanilla extract | Enhances the overall flavor and complements the nutty butter. | Vanilla bean paste gives more pronounced vanilla notes. |
| ½ teaspoon almond extract (optional) | Gives a subtle almond note that pairs nicely with sprinkles and browned butter. | Omit or replace with an extra ½ teaspoon vanilla if preferred. |
| 3 cups (360 g) all-purpose flour, spooned & leveled | Gives structure; spooning prevents dense cookies. | Try part whole-wheat pastry flour for extra nuttiness (adjust volume slightly). |
| 1 teaspoon baking powder | Provides gentle lift so cookies aren’t flat. | Avoid swapping with baking soda unless acidity is adjusted. |
| ½ teaspoon baking soda | Helps with spread and browning when balanced with baking powder. | Omitting it can yield denser cookies. |
| ¾ teaspoon kosher salt | Balances sweetness and controls spread. | If using table salt, use about ½ teaspoon. |
| ½ cup holiday jimmies (red, green, white) | Color and texture throughout the dough; be mindful of color-bleeding sprinkles. | Use any sprinkle mix you prefer; avoid low-quality sprinkles that bleed color. |
| ¼ cup holiday nonpareils | Tiny crunchy pops for sparkle inside the cookie. | Swap for sanding sugar if you prefer less crunch. |
| Additional sprinkles for rolling (about ½ cup) | Rolling dough balls in extra sprinkles gives a bakery-style finish and crunchy exterior. | Roll in sanding sugar instead for less crunch. |
How To Make Christmas Sprinkle Sugar Cookies
Cream the cooled browned butter with the sugars, add eggs and flavorings, fold in dry ingredients and sprinkles, chill briefly, scoop, roll in extra sprinkles, and bake until the edges are set and lightly golden. The centers should remain soft for the best texture.
- Brown the butter: In a small saucepan over medium heat, melt the butter and cook, stirring or swirling, until it foams and the milk solids turn golden brown and smell nutty, about 5–7 minutes. Pour into a heatproof bowl and cool for about 15 minutes.
- Whisk dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Beat butter & sugars: In a large bowl or stand mixer with a paddle, beat the cooled browned butter with granulated and brown sugar on medium speed for 2–3 minutes until light and slightly fluffy.
- Add eggs & flavorings: Add the eggs one at a time, beating after each addition. Stir in vanilla and almond extract, if using.
- Combine wet & dry: Gradually add the dry ingredients on low speed until just combined—avoid overmixing.
- Fold in sprinkles: Gently fold in the jimmies and nonpareils with a rubber spatula. Cover and refrigerate the dough for 30 minutes to reduce spreading.
- Preheat oven & line sheets: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper.
- Shape & roll: Use a large scoop (about 3 tablespoons) to portion dough into balls. Roll each ball in the additional sprinkles and place them about 2 inches apart on the prepared sheets.
- Bake: Bake 11–13 minutes, until edges are set and lightly golden but centers still look slightly soft. They will finish baking on the sheet.
- Cool: Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Top Tips & Tricks
Chill the dough: Resting the dough keeps the cookies from spreading and yields thicker, softer centers.
Browning matters: Browning the butter creates a toasty, caramel note that makes these cookies stand out.
Roll generously: Rolling dough in extra sprinkles gives a festive, bakery-style look and a crunchy exterior.
Watch baking time: Remove cookies just before they look fully set to achieve a soft, chewy center.
Baking at Altitude Adjustments (for higher elevations)
If baking above about 3,000 ft:
- Chill the dough longer if your kitchen is warm—warm dough spreads more at altitude.
- Reduce baking powder by ~¼ teaspoon to control lift.
- Add 1–2 tablespoons more flour to reduce spreading.
- Consider reducing granulated sugar by 1–2 tablespoons to lower moisture.
- Lower oven temperature slightly (to about 340–345°F) or shorten bake time by 1–2 minutes.
Pairing & Leftovers Ideas
Pair these cookies with hot chocolate, a nutty coffee, or a spiced cider for holiday treats. Leftovers can be chopped over vanilla ice cream or packed in an airtight container. For freezing: scoop and roll dough, freeze on a tray, transfer to a freezer bag for up to 2 months, and bake from frozen—add 1–2 minutes to the bake time. Baked cookies can be layered with parchment and frozen up to 2 months.
Equipment
- Measuring cups and spoons
- Stand mixer or hand mixer
- Small saucepan for browning butter
- Wooden spoon and whisk
- Mixing bowls
- Baking sheets and parchment paper
- Cookie scoop (about 3 tablespoons)
- Wire cooling rack
Nutrition (approximate)
Per cookie (approx.): 218 kcal; Carbohydrates 34 g; Protein 2 g; Fat 8 g; Saturated fat 5 g; Sugar 22 g; Sodium 121 mg. Nutrition values are estimates and should be used as an approximation.
Christmas Sprinkle Sugar Cookies Recipe FAQs
Yes. The almond extract adds a subtle complement to the browned butter, but leaving it out is fine — replace with a little extra vanilla if desired.
Browning the butter is optional but highly recommended. It caramelizes the milk solids and adds a toasty, nutty depth that transforms the flavor.
Common reasons include warm dough, over-softened butter, over-creaming, hot or shiny baking sheets, or too much leavening. Chilling the dough and using parchment-lined sheets helps prevent excess spreading.
Some lower-quality sprinkles can bleed. Look for sprinkles with a confectioner’s glaze or similar coating to reduce color transfer in the dough.
More Christmas Treat Recipes
- Crockpot Candy
- Swig Nutcracker Hazelnut Hot Chocolate
- Soft & Chewy Gingerbread Blondies