Champagne Cookies {With Champagne Frosting}

This easy champagne cookies recipe requires a few simple ingredients and no chilling. These champagne sugar cookies are decorated with champagne frosting.

Ever since I bought a bottle of champagne extract, I wanted to make a dessert that incorporates that flavor and aroma. I finally made these cookies yesterday and will be serving them in a couple of weeks, at my New Year’s Eve party! These cookies taste incredible and have a wonderful fragrance plus they are so pretty and pink. These Champagne Cupcakes {With Champagne Buttercream Frosting} and Champagne Jelly Shots also feature that bubbly flavor and pink hue.

These cookies are perfect because:

  • They hold their shape
  • No chilling is required
  • They are easy to make with a few basic ingredients from your pantry
  • They are great for cookie decorating
  • They are ideal for multiple occasions/parties: New year’s, Mother’s Day, Valentine’s Day, Weddings and Anniversaries
Easy Champagne Cookies With Champagne Buttercream Frosting on Rustic Gray Background

How To Make Champagne Cookies Recipe From Scratch?

  1. Cream butter and sugar– Until light and fluffy.
  2. Add wet ingredients– This includes egg yolk, sour cream, extract.
  3. Mix– Until combined.
  4. Whisk dry ingredients separately– This includes flour, baking powder and salt.
  5. Combine wet and dry mixture– Until you have a rough crumbly mixture.
  6. Knead the mixture– Into a ball of dough.
  7. Roll out and cut dough– Between two sheets of wax paper.
  8. Bake– Until cookies are golden brown.
  9. Cool cookies– Then, ice them.

What Kind Of Champagne To Use In Baking?

You can use just about any kind of champagne, but here are a couple tips. If you love really sweet desserts, go for a sweet champagne. If you prefer a less sweet cookie use a Brut champagne. A fun rule of thumb, is that if you like drinking it, you will probably like eating it in your cookies too. I particularly love rose champagne in this recipe.

Variations For Pink Champagne Cut Out Sugar Cookies

Use champagne bottle cutter– I used a star shaped cutter but you can use this bottle shape for brunch, showers, engagements, or New Years Parties.

Change the color– Add gel food coloring to the dough to alter the color of the cookies.

Add sprinkles– Add gold, silver, or rainbow colored sprinkles to the dough for an even more fun version of these cookies.

Add zests– Such as orange, grapefruit, or lemon zest.

Add vanilla– Use a combination of vanilla and champagne extracts.

Add glitter/spray– Use edible spray pearl, gold, or silver or edible glitter to make these even more dazzling.

Add strawberry– Use a combination of strawberry and champagne extract. You can even mix in some freeze-dried strawberry powder in the cookie dough.

Champagne Cut Out Cookies With Pink Champagne Frosting on Gray Background

Tips And Techniques

This is a small batch recipe– It will yield about 8 medium sized cookies. You can easily double or triple this recipe, without any issues.

Do not eyeball your measurements– They must be exact to yield these results.

Your butter and egg must be at room temperature– Because this allows the ingredients to combine smoothly and evenly.

Do not omit the sour cream– Because it adds moisture and richness to these cookies. You can replace it with full fat cream cheese or thick green yogurt but honestly, sour cream yields the best results.

My dough feels dry. What do I do? If the dough feels dry when you are kneading it, dampen your hands with water and continue kneading.

No chilling is necessary– Yes, you heard that right. It is unnecessary for this champagne sugar cookie dough.

Roll the dough between two sheets of wax paper– Because this prevents the dough from sticking to the rolling pin.

Baking time will vary– Depending on the thickness of your cookies. You will know that the cookies are ready when they are golden brown and firm along the edges.

Where to find champagne extract? It can be found online at Amazon.

Can you freeze cookie dough? Cookie dough can also be frozen in a sealed in a freezer bag for up to 1 month.

What to do with leftover champagne frosting? It can be stored in the fridge for up to 1 week.

Rotate the tray while baking– Because this ensures even baking, and that the corners don’t burn.


Room temperature– Store in a sealed container between sheets of wax paper at room temperature for up to 3 days.

Refrigerate– In a sealed container for up to 1 week.

Freeze– In a freezer-safe container for up to 1 month. They should be unfrosted. Thaw in the fridge overnight and then ice them.

Partially Eaten Cut Out Star Cookie on Gray Background
Easy Pink Champagne Cookies With Champagne Buttercream Frosting on Rustic Gray Background
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Champagne Cookies

Prep Time: 10 minutes
Cook Time: 9 minutes
Total Time: 19 minutes
This easy champagne cookies recipe requires a few simple ingredients and no chilling. These champagne sugar cookies are decorated with champagne frosting.
Yield: 8 Cookies


Champagne cookies

Champagne buttercream frosting

  • ½ cup Butter, Unsalted, room temperature
  • ½ cup Vegetable shortening
  • 4 cups Powdered sugar
  • ¼ cup Champagne, Alcoholic or non-alcoholic
  • 1 tsp Champagne extract/flavoring
  • Pink gel coloring


  • White edible pearls
  • White sprinkles



  • In a mixing bowl, cream butter and sugar together until light and fluffy.
  • Add egg yolk, sour cream and extract and mix until smooth.
  • In a separate bowl, whisk together the flour, baking powder and salt.
  • Dump this dry mixture into the wet mixture and mix until you have rough crumbly mixture.
  • Now, use your hands to knead the mixture into a ball of dough.
  • Roll out the dough between two sheets of wax paper and cut out shapes with cutters.
  • Bake at 350 degrees for 6 minutes. Then, rotate your tray and bake for another 3 minutes until cookies are golden brown and firm along the edges.
  • Allow the cookies to cool down completely.


  • In a deep bowl, mix together butter and shortening until smooth.
  • Add champagne and extract and mix again.
  • Add powdered sugar (1 cup at a time), while continuing to mix until frosting is light and fluffy.
  • Finally, mix in some pink gel coloring.


  • When the cookies have cooled down completely, use a spatula to spread some frosting on top of each cookie.
  • Toss some sprinkles on top of each cookie and enjoy!


  • Read all my tips above.
  • The recipe can easily be doubled.
  • Store leftovers in a sealed container between sheets of wax paper at room temperature for up to 3 days.


Calories: 602kcal, Carbohydrates: 80g, Protein: 2g, Fat: 31g, Saturated Fat: 14g, Cholesterol: 70mg, Sodium: 193mg, Potassium: 31mg, Sugar: 67g, Vitamin A: 575IU, Calcium: 15mg, Iron: 0.8mg
Course: Dessert
Cuisine: American
Calories: 602
Author: Abeer Rizvi

2 comments on “Champagne Cookies {With Champagne Frosting}”

  1. These cookies look so good. I love that they can easily be decorated.5 stars

  2. Now these are cookies I can totally get behind! That frosting sounds amazing!5 stars

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