Champagne Sugar Cookies are an amazingly light and fluffy cookie topped with a silky and luxurious champagne buttercream frosting! These cookies are perfect for New Year’s Eve, but can also be enjoyed while cuddled up next to the one you love on Valentine’s Day or when celebrating the new bride!
Whatever the occasion, it’s always fun to make a celebratory dessert as a focal point! My White Chocolate Raspberry Champagne Cupcakes and Strawberries & Champagne Cake Balls are great choices for celebrating too!
Champagne Sugar Cookies are an exciting spin-off of my popular Sugar Cookies Recipe! These cookies can easily be adapted to fit literally any occasion, holiday, or as a tasty everyday dessert!
From start to finish these cookies are ready in an hour using pantry staple ingredients you’re likely to have on hand! Dress them up by adding food coloring to the frosting or with sprinkles that fit the occasion!
Champagne Sugar Cookies Ingredients
The secret to making these cookies moist, cakey, and fluffy is using cake flour instead of all-purpose flour. If you don’t have cake flour you can easily make up your own!
Cake Flour Substitute: For this recipe, use 3 cups of flour minus 6 tablespoons of flour and then add in 6 tablespoons of cornstarch. Sift it together three times to make sure it’s thoroughly combined!
The key to getting the cookies to fluff up is using both baking soda and baking powder. The rest of the ingredients include salt, granulated sugar, vegetable shortening, sour cream, an egg, vanilla, and almond extracts.
The Champagne Buttercream Frosting
It takes just three ingredients to whip up the frosting for these cookies! Gather up unsalted butter, powdered sugar, and Barefoot Bubbly Pink Moscato or your favorite sparkling wine, champagne, or prosecco!
Popular Cookie Recipes: Brownie Cookies | Earl Grey Cookies
How To Make Champagne Cookies
These cookies are really simple to make and you can grab the full printable recipe card near the bottom of the post!
- Begin by lining two baking sheets with parchment paper and preheating the oven to 325°F. Using a bowl whisk together the flour, baking powder, and salt as well as the baking soda.
- In the bowl of an electric mixer fitted with a paddle attachment combine the sugar, butter, shortening, and sour cream. On medium-high speed mix it together for about 3 minutes until it becomes smooth and fluffy.
- Add in the egg, vanilla, and almond extract, mixing until everything is thoroughly combined. Slowly add in the flour mixture, mixing on low for about 1 minute.
- Form the dough into balls, rolling them with your hands so they become nice and smooth. You can use a cookie scoop to help portion out the dough.
- Place the cookie balls on the prepared baking sheets, leaving about 2 inches between them. Using a mini roller or the bottom of a cup press the balls down into thin ½ inch circles.
- Bake the cookies for 10 to 13 minutes until the tops are set and pale yellow. It’s important not to overcook them since they taste the best when they’re slightly undercooked!
- Allow the cookies to cool on the pan itself before transferring them to a wire rack to completely cool.
Now for that easy but insanely tasty champagne buttercream frosting!
- Cream the butter in a large bowl using a hand mixer or stand mixer that’s fitted with a paddle attachment. Take a measuring cup and add a ½ cup of powdered sugar at a time, beating together as you go.
- Mix the frosting on high for 3 minutes once all of the sugar has been added. The frosting should become fluffy and smooth.
- Lastly, add in the pink champagne and beat for an additional 2 minutes. All that’s left now is to frost the cookies!
These cookies would be great with strawberry champagne or strawberry extract added to the buttercream frosting instead of pink champagne!
The frosting could also be dyed pink or red to match the occasion you’re celebrating! I recommend using gel food coloring for the best results!
How To Store
These cookies can be stored for up to 5 days at room temperature! They keep best in an airtight container or individually wrapped in plastic wrap.
Unsalted Butter Vs Salted Butter
No worries if you only have salted butter on hand! You can just simply leave out the kosher salt that the recipe calls for.
Just when you thought there wasn’t a celebratory cookie, Champagne Cookies steps up to the plate to happily surprise you! Since you really can’t go wrong with any type of cookie, here are more of my favorites!
- No Bake Cookies – Chocolate and peanut butter oatmeal-based cookies!
- Old Fashioned Molasses Cookies – A classic cookie filled with molasses, spices, and sugar!
- Espresso Chocolate Chip Cookies – Bursting with chocolate chips and robust coffee flavors!
- DoubleTree Cookies – Packed with chopped walnuts, chocolate chips, cinnamon, and a touch of lemon!
- Cowboy Cookies – Large, soft, and chewy oatmeal cookies loaded with pecans, chocolate chips, and caramel!
Champagne Sugar CookiesPin It For Later
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Champagne Sugar Cookies
- 3 cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup granulated sugar
- ½ cup unsalted butter room temperature
- ½ cup vegetable shortening
- ½ cup sour cream
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 1 large egg
- 1 cup unsalted butter
- 4 cups powdered sugar
- 3 tablespoons Pink moscato or champagne
- Edible gold stars
- Preheat the oven to 325°F and line two baking sheets with parchment paper and set aside.
- To make the dough, begin by mixing together the cake flour, baking powder, baking soda, and salt in a medium sized bowl.
- In the bowl of an electric mixer fitted with a paddle attachment, combine the sugar, butter, vegetable shortening, and sour cream and mix on medium-high speed for about 3 minutes until it is smooth, light and fluffy.
- Next, add the egg, vanilla, and almost extract and mix until everything is combined.
- Slowly add the flour mixture to the egg/sugar mixture and mix on low until everything is combined – about 1 minute.
- Form the dough into balls using a medium cookie scoop then roll them with your hands to make smooth balls. Place dough balls on the prepared cookie sheets, leaving 2 inches between them.
- Press the dough balls down with the bottom of a cup.
- Bake the cookies for 10 to 13 minutes until the tops are set and pale yellow. Make sure you don’t overcook; these cookies are amazing under cooked!
- Cool the cookies on the pan then transfer to a wire rack until they have completely cooled.
- Make the frosting by beating the butter in a stand mixer fitted with a paddle attachment.
- Add the powdered sugar one cup at a time. Then thin it out with the champagne until your desired consistency is reached.
- Pipe the frosting onto the cookies and top with sprinkles, if desired.
- Make sure you really blend the sugar/butter mixture for 3 mins, it makes it fluffy and perfect!
- Be careful not to overcook them! You’ll notice when you pull the cookies out of the oven that they hold their shape beautifully! They will also be just barely golden brown around the edges.
- Make sure you use cake flour for these, if you don’t have it on hand, you can make your own cake flour with all-purpose flour and corn starch. For this recipe, it would be 3 cups flour minus 6 tablespoons flour, then add in 6 tablespoons of cornstarch. Sift it together twice then one more time to help blend it all together making it like real cake flour!
- Store the cookies in an airtight container or share them with friends because everyone needs a cookie!
- Only have salted butter on hand? That’s okay, you can substitute unsalted butter for salted butter just make sure to omit the additional kosher salt the recipe calls for!
- These cookies are best stored in an airtight container or wrapped individually in plastic wrap! They can be stored at room temperature for up to 5 days.
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