Champagne Cookies
This easy champagne cookies recipe requires a few simple ingredients and no chilling. These champagne sugar cookies are decorated with champagne frosting.
Servings: 8 Cookies
Calories: 602kcal
Ingredients
Champagne cookies
- ¼ cup Butter Unsalted, Room temperature
- ⅓ cup Granulated sugar
- 1 Egg yolk From a large egg
- 1 tablespoon Sour cream Full fat
- ½ tablespoon Champagne extract/flavoring
- 1 cup All-purpose flour
- ⅛ teaspoon Salt
- ⅛ teaspoon Baking powder
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 teaspoon Champagne extract/flavoring
- Pink gel coloring
Decoration
- White edible pearls
- White sprinkles
Instructions
Cookies
- 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.
Frosting
- 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.
Assembling
- 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!
Notes
- 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.