Sweet yet sophisticated, a “classy” classic cookie. They’re like the little black dress of cookies – except they’re white or pink!
champagne all purpose flour baking powder white granulated sugar unsalted butter, softened
unsalted softened butter powdered sugar 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 cup.
Combine Dry Ingredients & Mix
Combine flour and baking powder for a nice, even rise, in a small mixing bowl. Set aside. Then, in a large mixing bowl, whisk flour and baking powder together. Set aside.
In a large mixing bowl, 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.
Scoop dough with a teaspoon and the palm of your hands, make 1" dough balls. Drop onto cookie sheets. Bake for 12 minutes at 375F. Allow to cool 1 minute. Transfer to a cooling rack and cool completely before icing.
Mix icing ingredients until smooth. Add optional food coloring.