Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
pink champagne cookies

Pink Champagne Cookies

  • Author: Adapted from Cuisine at Home
  • Prep Time: 25 mins
  • Cook Time: 12 mins
  • Total Time: 37 mins
  • Yield: 2 dozen cookies 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Ingredients

Scale

For the cookies:

  • 2 1/2 cups pink champagne or sparkling wine
  • 1 1/4 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup granulated sugar, divided
  • 1/3 cup vegetable shortening

For the icing:

  • 2 cups powdered sugar, sifted
  • Pinch of salt

Instructions

  1. Pour pink champagne into a medium saucepan over high heat. Boil champagne until reduced to 3/4 cup, about 15 to 20 minutes. Transfer to a measuring cup; chill until cold.
  2. In a large bowl, whisk together flour and baking powder.
  3. In a separate large bowl or bowl of a stand mixer, cream 1/2 cup sugar and shortening until smooth. Add 1/2 cup of the cold champagne reduction; stir to combine (shortening will be lumpy). Add flour mixture and stir until a very soft dough forms.
  4. Heat oven to 375 degrees F. Line two baking sheets with parchment paper. Scoop dough into 1-inch balls, rolling each ball of dough in remaining sugar before transferring to prepared baking sheet.
  5. Lightly press down dough with fingers or the back of a measuring cup dipped in sugar. Bake 12 to 15 minutes until edges are just set. Cool 2 minutes on baking sheets, then transfer to a cooling rack to cool completely.
  6. Meanwhile, make the icing: Whisk together powdered sugar with remaining 1/4 cup cold champagne reduction and pinch of salt. Dip cooled cookies in icing, letting excess drip off. Let icing set for a couple of minutes, then sprinkle with pearl sugar or sprinkles. Let icing set completely before serving.