Champagne Star Cookies
User Reviews
5
Champagne Star Cookies
Description
To make these cookies, champagne is first simmered over medium-high heat until reduced to concentrate its flavor. This reduction is cooled and then incorporated into a mixture of creamed butter and sugar, along with egg yolk, vanilla extract, and salt. Gradually adding all-purpose flour produces a dry dough that requires careful mixing to prevent stickiness and overworking. Chilling the dough before rolling helps manage texture.
The dough is rolled out and cut into star shapes, then baked on parchment paper or directly on a baking sheet. After baking and cooling, the cookies are decorated with a champagne glaze made from powdered sugar, melted butter, and the champagne reduction. Sprinkles and colored sugar enhance the appearance, adding a festive touch.
These cookies offer a crisp edge with a tender center and a mild champagne taste balanced by sweetness, making them suitable for celebratory occasions.
Storing the cookies in an airtight container at room temperature maintains freshness for up to one week. If dough chills too long and becomes hard to roll, letting it sit at room temperature briefly will ease handling.
Ingredients
- 1 ½ cups champagne or sparkling wine, your favorite
- 1 cup butter unsalted, softened
- ¾ cup granulated sugar
- 1 large egg yolk
- 1 teaspoons vanilla extract
- ¼ teaspoon salt
- 2 ¼ cups all-purpose flour
Champagne Icing
- 3 cups powdered sugar
- 2 Tablespoons butter melted (salted or unsalted will work)
- champagne this is not additional champagne, you will just be using the reduced champagne from above, reduced
- Sprinkles for decorating
- colored sugar for decorating
Instructions
Champagne Reduction
- Begin by preparing your champagne. Pour it into a small saucepan over medium/high heat until simmering and cook until it is reduced to ¼-⅓ cup (60-80ml). This will take some time, possibly 10-15 minutes or so.
- Once reduced, pour into a heatproof container and allow to cool completely while you prepare your cookies.
Cookies
- In a large bowl using an electric mixer, beat butter and sugar until well-creamed.
- Add egg yolk, vanilla extract, and salt and stir well. Be sure to scrape the sides and bottom of the bowl as needed to ensure all ingredients are well-combined.
- With the mixer on low-speed, gradually add flour until it is completely incorporated. Do this slowly and make sure to scrape the sides and bottom of the bowl periodically, this is a dry dough so it will take a bit of stirring to get it to all come together. Don’t over-mix it either, however, or the dough will be sticky and need to be chilled for longer.
- Transfer dough to a clean surface and form it into a 1” (2.5cm) thick disk. Cover with plastic wrap and chill in the refrigerator for at least 15 minutes and up to 5 days¹. Meanwhile, preheat oven to 350F (175C).
- Transfer dough to a clean, lightly floured surface and use a lightly floured rolling pin to roll it out to about ¼” thick (if dough seems sticky, return it to the fridge for longer or dust more flour on it).
- Use a star-shaped cookie cutter to cut out shapes (make as many cuts as you can, then re-group the scraps, re-roll and cut out even more cookies!) and place on a parchment paper lined baking sheet² and bake for 10-12 minutes or until edges are just beginning to turn a light golden brown.
- Allow cookies to cool on baking sheet for 5-10 minutes then transfer to cooling rack to cool completely before covering with icing.
Champagne Icing & Assembly
- Whisk together powdered sugar, melted butter, and 2-3 Tablespoons champagne. Add more champagne as needed until the icing reaches a consistency where it falls in a ribbon from the whisk and holds its shape for several seconds before dissolving back into the bowl. You may not need all of the champagne you have (see note 3 if you don’t have enough champagne).
- Grip a cookie firmly by the base and dip into the champagne icing. Return cookie to cooling rack and decorate immediately with sprinkles. Allow frosting to harden completely before enjoying (this usually takes 1-3 hours).
Notes
- If dough is too firm after chilling for over an hour, let it warm briefly at room temperature until it can be rolled without cracking.
- If parchment paper is unavailable, baking directly on an ungreased sheet is acceptable.
- In case additional liquid is needed, reduce more champagne or add unreduced champagne carefully to reach proper dough consistency.
- Store baked cookies in an airtight container at room temperature for up to one week to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 50cookies (using my star cookie cutter)
Amount Per Serving
Calories 101 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 101kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 15mg | 5% |
| Sodium | 17mg | 1% |
| Potassium | 14mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 132IU | 3% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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