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Champagne Sugar Cookies


Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 13 minutes
Cooling Time 30 minutes
Total Time 1 hour 3 minutes
Servings 24 cookies
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!

Champagne Sugar Cookies are an amazingly light and fluffy cookie topped with a silky and luxurious champagne buttercream frosting!

Ingredients  

Frosting


Instructions

  • 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.

Notes

  • 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.

Nutrition

Calories: 381kcal | Carbohydrates: 40g | Protein: 3g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 56mg | Sodium: 75mg | Potassium: 59mg | Fiber: 1g | Sugar: 24g | Vitamin A: 558IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

Find it online: www.sugarandsoul.co/champagne-sugar-cookies/