Champagne Sugar Cookies
Soft sugar cookies made with a hint of champagne and topped with a fluffy, bubbly buttercream frosting.
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
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).