These champagne buttercream cookies are absolutely delicious and such a fun treat to bake up for a celebration. I thought these were perfect for Valentine’s Day this year but wouldn’t they be wonderful for an engagement or bridal shower or new home purchase or really any other celebration you might have.
You will bake a simple sugar cookie (that I love because it isn’t too sweet) and then top it off with buttercream frosting with just a hint of bubbly champagne. Such a fun cookie and a perfect recipe to tuck away for a happy occasion.
I made mine just slightly pink because I love rose champagne and also added just few little white nonpareils that reminded me of champagne bubbles. A few gold stars and that was it. Plain white frosting would also be lovely. These are really simple to bake and pile up in a box to gift to a friend or bring to a party.
I did use a small amount of actual champagne in this recipe but an alternative would be to purchase champagne flavor if you want this to be totally nonalcoholic-( Click here to take a look)
I purchased a split of champagne for this recipe (374ml), you can also find single serving 187ml size or even mini cans. I prefer a sparkling wine for the value (as opposed to real champagne) and I have tried this with prosecco and wasn’t as happy with the results. The Prosecco tends to be a bit too sweet in my opinion so remember the flavor of the cookies really depends on the quality of the ingredients you add so a decent sparkling wine is best (I used Sofia by Coppola which is affordable and delicious).
Ready to bake? Here is the simple recipe:
- 1½ cups powdered sugar
- 1 cup butter softened
- 1 teaspoon vanilla
- 1 egg
- 2½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 3 cups powdered sugar
- ½ cup butter- softened to room temperature
- 6 tablespoons champagne or sparkling wine*
- Mix powdered sugar and butter in a large mixing bowl until light and creamy.
- Add in vanilla and egg and stir to incorporate.
- Add flour, baking soda and cream of tartar to a separate bowl and whisk gently to incorporate.
- Slowly mix in dry ingredients, stirring well.
- Remove dough from mixer and wrap tightly in saran wrap and place in fridge for 2-24 hours to chill.
- Once chilled, remove from fridge and roll out into a ½ inch thick on a lightly floured surface (I use powdered sugar instead of flour)
- Cut into a circle shape with a circle cookie
- Bake at 350 degrees for about 10 minutes.
- Cool on a rack.
- For frosting, add butter and powdered sugar to a large mixing bowl and mix until fluffy.
- Add champagne slowly, continuing to mix well.
- You may need to adjust with a splash of milk or cream if the mixture seems a little too thick. If it seems too wet just add another ¼ cup of powdered sugar.
I hope you enjoy these cookies! Please come back and let me know how it goes if you decide to make them!
Here are some other treats you might also enjoy:
Copycat Milk Bar Cookies (these are SOOO good!)
Perfect Chocolate Buttercream Frosting
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