This post contains affiliate links. Please see our disclosure policy.
These Christmas sprinkle sugar cookies are infused with nutty browned butter, delivering soft, chewy centers and crisp edges. They’re perfect for holiday baking.
Table of Contents
- Festive Browned Butter Sugar Cookies Loaded with Sprinkles
- Ingredients
- How To Make Christmas Sprinkle Sugar Cookies
- Top Tips & Tricks
- Baking at Altitude Adjustments (for higher elevations)
- Pairing & Leftovers Ideas
- Christmas Sprinkle Sugar Cookies – with Browned Butter Recipe
- Christmas Sprinkle Sugar Cookies Recipe FAQs
Festive Browned Butter Sugar Cookies Loaded with Sprinkles
There’s something about holiday baking that hits differently. Maybe it’s the sparkle of the sprinkles, the aroma of butter browning on the stove, or the joy of packing up fresh cookies for friends and family. These Christmas sprinkle sugar cookies deliver that warm feeling in every bite.
The edges crisp just a little, the centers stay soft and tender, and the browned butter adds a nutty depth that elevates what might otherwise be a standard sugar cookie. Whether you’re baking for a cookie swap, delivering to neighbors, or simply making an extra batch to devour with a mug of cocoa, this recipe brings festive cheer in cookie form.
Ingredients
| Ingredients | Why & Tips | Substitutions & Tweaks |
|---|
| 1 cup (2 sticks / 226 g) unsalted butter | We’ll brown this so it gives a rich, nutty flavor rather than plain butter taste. Cooling it for ~15 min prevents it from cooking the eggs when added. | If you only have salted butter, reduce added salt a bit; you can also skip browning (but you’ll lose the extra flavor). |
| 1 ½ cups (300 g) granulated sugar | Standard sugar for sweetness and structure; used in the creaming step for lightness. | You might reduce slightly for less sweetness, but texture may change. |
| ½ cup (100 g) light brown sugar, packed | Adds moisture, chew and a subtle caramel note that pairs nicely with browned butter. | Can use dark brown sugar for deeper flavor; for allergy/vegan you could use a brown-sugar equivalent (adjust moisture). |
| 2 large eggs, room temperature | Eggs bind the dough, add richness, and help structure the cookies. Room temperature helps even mixing. | For egg-free: try a flax egg + extra baking soda/leavening (texture will differ). |
| 2 teaspoons pure vanilla extract | Adds warm flavor and depth; vanilla complements the nutty butter flavor. | You could use vanilla bean paste for flecks and stronger flavor. |
| ½ teaspoon almond extract (optional but highly recommended) | Almond extract gives a subtle almond-note that plays beautifully with holiday sprinkles and the browned butter. | If you don’t have it, omit it or replace with ½ teaspoon of extra vanilla. |
| 3 cups (360 g) all-purpose flour, spooned & leveled | Provides structure for the cookies; spooned measurement helps avoid dense cookies. | You could experiment with part whole wheat pastry flour for nuttiness (reduce volume slightly). |
| 1 teaspoon baking powder | Leavening to give some lift so the cookies don’t go rock-flat. | You could use baking soda instead if you adjust acidity, but baking powder is easiest. |
| ½ teaspoon baking soda | Helps with spreading and browning. Combined with the baking powder gives balanced lift and texture. | If omitted, cookies may be denser and flatter. |
| ¾ teaspoon kosher salt | Balances sweetness, enhances flavor, and controls spread. | If using fine table salt, reduce to ~½ teaspoon. |
| ½ cup holiday jimmies (red, green, white) | Adds fun festive color, texture and crunch. Embedded in the dough so the flavor is throughout. | Use whatever sprinkle mix you prefer (rainbow, pastel, etc). Be wary of color-bleeding sprinkles (see tips). |
| ¼ cup holiday nonpareils (for extra sparkle) | The tiny nonpareils add bursts of crunch and little pops of festive sparkle inside the cookie. | You can omit if you don’t like them, or swap for sanding sugar or large glittery sprinkles. |
| Additional sprinkles for rolling (about ½ cup, a mix of jimmies and nonpareils) | Rolling the dough balls in extra sprinkles gives that “bakery-counter” finish and crunch on the outside. | If you prefer less crunch, you could roll in plain sugar or sanding sugar instead. |
How To Make Christmas Sprinkle Sugar Cookies
Cream the browned butter with the sugars, then add the eggs and extracts. Stir in dry ingredients and festive sprinkles. Chill dough, scoop, roll in extra sprinkles, and bake until edges are just set for crisp edges and soft centers.
- Brown the butter – In a small saucepan over medium heat, melt the butter, swirling or stirring often until it foams, the milk solids turn golden brown, and you get a nutty aroma (about 5–7 minutes). Immediately pour into a heatproof bowl and let 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 mixing bowl or a stand mixer with a paddle attachment, add the cooled, browned butter and both sugars. Beat on medium speed for about 2–3 minutes until light and fluffy.
- Add eggs & flavorings – Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and almond extract (if using).
- Combine wet & dry – Gradually add the dry ingredient mixture to the wet ingredients on low speed until just combined. Do not over-mix.
- Fold in sprinkles – Using a rubber spatula, fold in the jimmies and nonpareils until evenly distributed in the dough. Cover the dough and refrigerate for 30 minutes.
- Preheat oven & line – Preheat the oven to 350 °F (177 °C) and line a baking sheet. Line two baking sheets with parchment paper.
- Shape & roll – Using a large cookie scoop (about 3 tablespoons), portion the dough into balls. Roll each ball in the extra sprinkles for a holiday finish. Place the dough balls on the prepared baking sheets about 2 inches apart.
- Bake – Bake for 11–13 minutes, or until the edges are set and lightly golden but the centers still look slightly soft (they will continue baking on the sheet).
- Cool – Allow cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
Top Tips & Tricks
Chilling the dough prevents spreading and gives you those thick, soft centers.
Browning the butter adds a nutty depth that sets these apart from standard sugar cookies.
Rolling in sprinkles creates that bakery-counter sparkle and crunch.
Don’t overbake. Pulling them out just before they look done = soft, chewy perfection.
Baking at Altitude Adjustments (for higher elevations)
If you’re baking at a higher altitude (say 3,000 ft or more):
- Make sure the dough chills longer if your kitchen is warm (warm dough spreads more at altitude).
- Reduce baking powder slightly (e.g., by ¼ teaspoon) to moderate the lift.
- Slightly increase the flour by 1–2 tablespoons, as air pressure is lower and the cookies may spread more.
- Consider reducing granulated sugar by about 1–2 tablespoons (less moisture = less spreading).
- Bake about 1–2 minutes less or at a slightly lower temperature (about 340-345 °F) because gases expand faster at altitude.
Pairing & Leftovers Ideas
Pair these cookies with a rich hazelnut hot chocolate or a lightly spiced mulled cider for holiday cheer. Leftover cookies (if any!) can be chopped and sprinkled over vanilla ice cream.
If you bake these cookies, I’d love to hear how they turned out! Drop a comment below with your favorite sprinkle mix, tag me on Instagram so I can see your festive cookie stack, and don’t forget to save/pin this recipe so you can find it again during the holiday baking rush. Happy baking!
Christmas Sprinkle Sugar Cookies – with Browned Butter
Equipment
- measuring cups and spoons
- Stand mixer
- Small saucepan
- wooden spoon
- whisk
- mixing bowl
- baking sheets
- cookie scoop
- Wire rack
Ingredients
- 1 cup 2 sticks / 226 g unsalted butter
- 1 ½ cups 300 g granulated sugar
- ½ cup 100 g light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract, optional but highly recommended
- 3 cups 360 g all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- ½ cup holiday jimmies, red, green, white
- ¼ cup holiday nonpareils, for extra sparkle
- Additional sprinkles for rolling, about ½ cup, a mix of jimmies and nonpareils
Instructions
Brown the Butter
- In a small saucepan over medium heat, melt the butter. Continue cooking, swirling often, until the butter foams and turns a deep golden brown with nutty aroma (about 5–7 minutes). Pour into a heatproof bowl and let cool for 15 minutes before using.
Whisk Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Beat Butter & Sugar:
- In a large mixing bowl or stand mixer fitted with a paddle attachment, beat browned butter, granulated sugar, and brown sugar on medium speed for 2–3 minutes, until light and fluffy.
Add Eggs & Flavor:
- Add eggs one at a time, beating well after each addition. Mix in vanilla and almond extract.
Combine:
- Gradually add the dry ingredients to the wet ingredients, mixing on low until just combined. Do not overmix.
Fold in Sprinkles:
- Gently fold in the jimmies and nonpareils using a rubber spatula. Cover and chill the dough in the refrigerator for 30 minutes.
Preheat Oven:
- Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
Shape:
- Using a large cookie scoop (about 3 tablespoons), portion the dough into balls. Roll each ball in extra sprinkles for a bakery-style finish. Place on prepared sheets 2 inches apart.
Bake:
- Bake for 11–13 minutes, or until the edges are set and lightly golden but the centers still look slightly soft. (They’ll continue baking on the sheet.)
Cool:
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Storage & Freezing
- Store cookies in an airtight container at room temperature for up to 5 days.
- To freeze dough: scoop, roll in sprinkles, freeze on a tray, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding 1–2 minutes to the baking time.
- To freeze baked cookies: layer between parchment, freeze for up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Christmas Sprinkle Sugar Cookies Recipe FAQs
You can leave it out, but I don’t recommend it. It adds an additional depth of flavor to the cookies that is so yummy.
You can skip this step if you are short on time. However, I highly suggest not skipping this step. Browning butter caramelizes the milk solids, giving a nutty, toasty depth of flavor that elevates a classic sugar cookie. It’s a simple step that yields a big flavor difference.
Sugar cookies can spread when the dough is too warm, the butter is over-soft/over-creamed, the baking sheet is too hot or new and shiny, or the leavening is off. Chilling the dough, using parchment-lined sheets, and ensuring the butter is at the correct consistency help prevent that.
Some sprinkles (especially older or cheaper ones) can bleed their color into the dough and affect the appearance. Look for sprinkles with “confectioner’s glaze” or a similar coating that prevents bleeding.
