When I started making my own recipes, I was 21 years-old and I wanted to find ways to sneak some alcohol into my favorite cookies to make them unique. For a while, I kinda got away from the “alcohol infused” cookies and branched out to new things while equally delicious, my family remembers me for the alcoholic cookies… I’m undecided if that is a good thing or not!

Anyway, I wanted to get back into the “alcoholic cookie” groove, so I created these Classy Champagne Cookies. This is THE Classy Cookie after all, and what is more classy than a glass of bubbling champagne??

While I will make these any time of year, it’s December now, so it not too early to start planning out your New Years Party sweets!

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Classy Champagne Cookies

Ingredients::

  • 1/2 Cup Unsalted Butter
  • 1 Cup Granulated Sugar
  • 2 Eggs
  • 1/2 Cup Champagne/Sparkling Wine
  • 3 1/5 Cups All-Purpose Flour
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 2 Teaspoon Vanilla Extract

For the Frosting:

  • 1 Can Vanilla Frosting
  • 1/2 Cup Champagne/Sparkling Wine
  • 1-2 Cups Powdered Sugar
  • Sprinkles

Directions:

1. Preheat your oven to 325 degrees Fahrenheit.

2. Whip the eggs  in a large bowl with a mixer on high power. Gradually add the sugar and continue on high power until stiff peaks form. This way, these cookies will be light and soft.

3. On low power, mix in the  flour, baking soda baking powder and salt.

4. Cut the butter into pieces and gradually add into the mixer.  Continue to mix until a dough starts to form.

5. Add the remaining two ingredients: the champagne and the vanilla extract.

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6. Once ingredients have been combined. Roll out the dough on a lightly floured surface about 1/4 inch thick and cut into shapes with a cookie cutter. I just used circles, (I know not very fun). Place them on an ungreased cookie sheet about 1-1 1/2 inches apart. These will puff up slightly, but they won’t spread.

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7. Bake in the oven at 325 for about 10 minutes or until the edges are lightly browned.

8. Remove from the pan and allow to cool on a wire cooling rack.

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For the Frosting:

1.Mix the can of frosting, champagne, and powdered sugar together. Add powdered sugar until the frosting is your desired stiffness. For a glaze, add less powdered sugar. For a stiff frosting add more. If you add too much powdered sugar add a teaspoon of champagne to thin in out a little!

2. Frost the cookies and decorate with sprinkles if you desire. This way you can taste the champagne not only in the cookie, but in the frosting as well.

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