Christmas Sprinkle Sugar Cookies - with Browned Butter
These Christmas Sprinkle Sugar Cookies are soft inside, crisp at the edges, and loaded with holiday sprinkles. A festive bakery-style favorite!
Servings: 24 cookies
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
Serving: 1cookie | Calories: 218kcal | Carbohydrates: 34g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 121mg | Potassium: 31mg | Fiber: 0.4g | Sugar: 22g | Vitamin A: 256IU | Calcium: 20mg | Iron: 1mg