These champagne sugar cookies start with a simple cake mix base for a soft, chewy texture. They get a festive touch from sparkling wine in both the cookie and the fluffy buttercream frosting.
This recipe comes together quickly, with most of the prep time dedicated to chilling the dough. It’s a great way to make a special dessert for celebrations like New Year’s Eve or a bridal shower without a lot of fuss.
Why is Champagne Sugar Cookies a Must-Try?
Using a cake mix gives the cookies a uniform, soft texture and saves you time measuring dry ingredients.
Chilling the dough twice prevents the cookies from spreading too much, ensuring a thicker, chewier result.
Adding champagne to the buttercream not only adds flavor but also helps create a light and fluffy texture when beaten with the butter and sugar.
Ingredients for Champagne Sugar Cookies
• Vanilla Cake Mix: Any standard-size box works. White or yellow cake mix are good alternatives if you can’t find vanilla.
• Champagne: Use a sweet sparkling wine like Moscato or Prosecco. You can also use a non-alcoholic sparkling cider for an alcohol-free version.
• Pomegranate Juice: This is optional and adds a pink hue and tart flavor to the frosting. Cranberry juice works well too, or you can omit it for a white frosting.
• Unsalted Butter: Using unsalted butter lets you control the salt level. If you only have salted butter, reduce the added salt in the frosting by half.
• Sparkling Sugar: This coarse sugar adds a lovely crunch and sparkle. Find it in the baking aisle of most grocery stores, or use other sprinkles.
Exact quantities are in the recipe card below.
How to Make Champagne Sugar Cookies
Step 1: Make and Chill the Dough
Combine the cake mix, eggs, melted butter, and champagne. The dough will be soft. Cover and refrigerate it for at least 30 minutes to firm up.
Step 2: Shape and Bake the Cookies
Scoop the chilled dough into balls and place them on a lined baking sheet. A brief second chill helps them hold their shape. Bake at 350°F until the edges are lightly set, then let them cool completely before frosting.
Step 3: Whip the Buttercream
While the cookies cool, make the frosting. Beat the softened butter until creamy, then gradually add the powdered sugar, salt, champagne, and pomegranate juice. Continue beating until the frosting is light and fluffy.
Step 4: Frost and Decorate
Once the cookies are cool, spread or pipe the buttercream on top. A star tip creates a pretty swirl. Finish with a sprinkle of sparkling sugar for a festive look.
What to Serve with Champagne Sugar Cookies
These cookies are a celebration in themselves. Serve them on a platter with a glass of the same sparkling wine used in the recipe.
Expert Tips for Champagne Sugar Cookies
Chilling the dough is an important step. It makes the sticky dough easier to handle and prevents the cookies from spreading too much in the oven.
Any sweet sparkling wine like Moscato, Prosecco, or a rosé will work. For an alcohol-free version, use a non-alcoholic sparkling cider.
The frosting recipe makes a generous amount. If you prefer a thinner layer of frosting, you can halve the recipe.
Baked goods containing eggs are done when a toothpick inserted into the center comes out clean. A safe internal temperature for egg dishes is 160°F (71°C).
How to Store and Freeze Champagne Sugar Cookies
Store frosted cookies in a single layer in an airtight container in the refrigerator for up to 3 days. You can also freeze the unfrosted cookies for up to 2 months. Thaw at room temperature before frosting and serving.
Champagne Sugar Cookies Recipe FAQs
Can I make these cookies without alcohol?
Yes, simply substitute the champagne with a non-alcoholic sparkling cider or even ginger ale for a different flavor profile.
Why is my dough so sticky?
Cake mix cookie dough is naturally softer than traditional cookie dough. Chilling is essential. If it’s still too sticky to handle after 30 minutes, chill it for another 15-30 minutes.
Can I make the dough ahead of time?
You can prepare the dough and keep it refrigerated in a covered bowl for up to 24 hours before baking.
Champagne Sugar Cookies
Ingredients
- 1 box vanilla cake mix 15.25 oz / 432g
- 2 large eggs
- 5 tbsp unsalted butter melted, 71g
- 1/4 cup champagne or other sweet sparkling wine 60ml
For the Champagne Buttercream
- 1/2 cup unsalted butter softened, 113g
- 6 cups powdered sugar 720g
- 1/4 tsp salt
- 1/4 cup champagne or other sweet sparkling wine 60ml
- 1/4 cup pomegranate juice optional, 60ml
- Sparkling sugar for garnish
Instructions
- In a large bowl, combine the vanilla cake mix, eggs, melted butter, and 1/4 cup of champagne. Stir until a soft dough forms.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Use a 1.5-tablespoon cookie scoop to portion the chilled dough into balls. Place them about 2 inches apart on the prepared baking sheet. For thicker cookies, chill the scooped dough on the sheet for another 10 minutes.
- Bake for 9 to 11 minutes, or until the edges are set and the centers no longer look wet. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- To make the frosting, beat the softened butter in a large bowl with an electric mixer on medium speed until creamy, about 1 minute. Gradually add the powdered sugar, salt, 1/4 cup champagne, and optional pomegranate juice.
- Beat on low speed until the ingredients are combined, then increase to medium-high and beat for 2 minutes, or until the frosting is light and fluffy.
- Once the cookies are completely cool, frost them using an offset spatula or a piping bag. Garnish with sparkling sugar before the frosting sets.
Notes
