Say “Cheers” to the New Year or Valentine’s Day with these soft and pillowy cookies with an intriguing champagne flavor, covered in a layer of sweet icing.
Champagne cookies are sweet yet sophisticated, a “classy” classic cookie. You can dress them up or dress them down, depending on how you decorate them or what you serve them with. They’re like the little black dress of cookies – except they’re white or pink!
With their hint of champagne flavor, these cookies are perfect for making any occasion sparkle. Make them for holidays, birthdays, bridal showers, weddings, anniversaries, parties, or anytime you want to turn an ordinary day into something worth celebrating!
For other “fancy” cookie recipes (that are actually really easy to make), try these Cutout Sugar Cookies with Marbled Icing and these Red Velvet Crinkle Cookies. All of these cookies are elegant enough to ring in the New Year, but easy enough to make any time of the year. Whenever you serve them, they’re sure to dazzle!
These cookies are sweet and soft, and the reduced champagne gives them a slightly tangy, citrus flavor that is absolutely delightful. The icing has the slightest hint of champagne as well. These are perfect served with a glass of champagne, but they’re also delicious on their own for those times you’d love a hint of bubbly champagne without breaking out a glass.
About Champagne Cookies
- Soft and Chewy
- Champagne Flavor in Cookie and Icing
- Staple Ingredients + Champagne
- An Elegant, Easy-to-Make Cookie!
- Perfect NYE Cookie or Valentine’s Day
Tools You Need
- Medium Saucepan
- Mixer – Stand or handheld
- Measuring Cups and Spoons
- Baking Sheet
- Parchment Paper
- Rubber Spatula
- Cooling Rack
- Optional: Medium Cookie Dough Scoop – The easiest way to get consistently sized cookies, but a spoon can also work
What You Need to Make Champagne Cookies
For the dough, you will need these ingredients:
- Champagne – Reduced for just the right amount of tart flavor in with the sweet.
- Flour – All-purpose flour keeps these cookies light and fluffy.
- Baking Powder – The leavening agent that causes the dough to rise.
- Sugar – White granulated sugar for sweetness and flavor.
- Butter – Soften to room temperature for easy creaming and the perfect bake. Unsalted butter is preferred.
Ingredients you will need to make the champagne icing:
- Butter – Use unsalted for the perfect flavor.
- Powdered Sugar – Gives the icing its sweetness and smooth finish.
- Champagne – 6 tablespoons for just a hint of champagne flavor.
- Optional: Pink Food Coloring – A beautiful finishing touch!
- Sparkle – Top icing with edible pearls or glitter for a beautiful, festive touch.
- Color – Add a few drops of food coloring to both the dough and icing to customize these for any special occasion. Pink for New Years and Valentine’s Day, red and green for Christmas, a plate of pastel colors for Easter, or wedding colors for your big day.
- Champagne – Try matching your cookie to the type of champagne you use. Pink champagne goes really well with pink food coloring to make an overall “pink” cookie — in looks and flavor! When using white champagne, try dusting the finished, iced cooking with powdered sugar or shredded coconut for a classic, white look.
Overview | How to Make Champagne Cookies
The full printable recipe is below
- Reduce – Boil champagne to reduce, then chill.
- Prep – Preheat oven and line baking sheets with parchment paper.
- Combine Dry Ingredients – Combine flour and baking powder for a nice, even rise, in a small mixing bowl. Set aside.
- Cream Butter and Sugar – Cream until light and fluffy, about 3 minutes, to incorporate air and create the best texture.
- Add Champs – Blend in champagne reduction.
- Combine – Gradually add flour mixture and stir until soft dough forms.
- Make Dough Balls – Using a cookie scoop or teaspoon, make 1″ dough balls. Drop onto cookie sheet.
- Bake – Bake until just set. Allow to cool 1 minute before transferring to a wire rack. Cool completely before icing.
How to Make Champagne Icing
- Combine – In a large mixing bowl, combine ingredients until smooth.
- Optional – Add food coloring.
- Decorate – Pipe or spread onto cookies and top with sprinkles.
- Plan Ahead – The champagne reduction needs to cool to the touch before you add it to the dough, or it will melt butter. Plan accordingly and make your champagne reduction ahead, allowing plenty of time for it to cool before making your dough.
- Icing – Dip cooled cookies into icing, then hold at a slight angle to allow excess icing to run off. Let icing set up for a couple of minutes before decorating with edible pearls, glitter, or sprinkles. Let set up completely before serving.
How to Store
You can boil the reduction ahead of time and store it in the refrigerator in a sealed, airtight container for up to five days. This makes actually mixing the dough a breeze!
Room Temperature – Store in an airtight container at room temperature for up to 5 days.
Freeze Cookies – Allow baked cookies to cool completely before freezing. Freeze in an airtight container or freezer bag for up to 3 months. Let thaw in fridge or on counter before eating.
Freeze Dough – Form dough into 1″ balls before freezing. Store in airtight container or freezer bag, separating layers with parchment paper, for up to 3 months.
You can use any kind of champagne for these cookies, alcoholic or non-alcoholic. If you like how it tastes out of the bottle, chances are you’ll like how it tastes in these cookies. Just choose your favorite flavor for a cookie you’re sure to love!
Never use cooking wine in place of champagne in your baking. Cooking wine has much higher levels of sodium than champagne. This will change the chemical composition – and the flavor! – of your final bake.
This is a judgment call for you to make. Most of the alcohol cooks out when the champagne is reduced, but as much as 5% may remain. The icing uses regular champagne (not a reduction), so even though it is a small amount, alcohol is still present. The small amount of alcohol – even just the flavor – could also influence alcoholics or those recovering from alcoholism. So use caution and your best judgement when serving these to others.
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More Cookie Recipes
- 2 cups champagne
- 1¼ cups all purpose flour
- 1 teaspoon baking powder
- ½ cup white granulated sugar
- ⅓ cup unsalted butter, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 6 tablespoons champagne
- In a medium saucepan over high heat bring champagne to a boil 15 minutes or until reduced to about a ½ cup. Chill until cold to the touch. Transfer to a measuring up.
- Preheat oven to 375° F. Line baking sheets with parchment paper.
- In a large mixing bowl, whisk flour and baking powder together. Set aside.
- In a large mixing bowl or stand mixer, cream butter and sugar until light and fluffy, about 3 minutes. Add ½ cup of champagne reduction. Stir until just combined.
- Gradually add flour mixture and stir until a very soft dough forms.
- Using a cookie dough scoop or a teaspoon and the palm of your hands, make 1" dough balls. Drop onto cookie sheets.
- Bake 12 minutes or until just set. Allow to cool 1 minute. Transfer to a cooling rack and cool completely before icing.
- Mix icing ingredients until smooth. Add optional food coloring.