Sparkling Champagne Sugar Cookies
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These Sparkling Champagne Sugar Cookies truly feel like the perfect way to ring in the New Year and close out my 2025 Holiday Cookies series. They’re soft, festive, and just right for a New Year’s party or cozy night at home!
They use my favorite sugar cookie dough recipe, and you can decorate them using my buttercream frosting recipe as the base for your champagne frosting, or I’ve included an easy icing recipe if you prefer a thinner frosting!
These cookies also work great for any type of celebration throughout the year. You can make them for bridal showers, wedding parties, birthday parties, etc.
For more of my favorite sugar cookie recipes, try my Cutout Sugar Cookies, Soft and Chewy Sugar Cookies, Sugar Cookie Bites, or my new popular Christmas Sugar Cookie Bars!
Table Talk with Tawnie
Wow, what a fun year of recipes for 2025! There have been SO many yummy cookie recipes this year, and I think these Sparkling Champagne Sugar Cookies are the perfect way to close everything out. These cookies look super fancy and festive, but are really easy to make, which everyone will love (especially in that weird, hazy week between Christmas and New Year’s lol). But as always, thanks for being here for all the fun along the way, and I can’t wait to keep bringing you lots of delicious, fun, easy-to-make recipes in the new year!
- Sugar cookie dough: I used my favorite sugar cookie dough as the base of these cookies. Just make sure to roll the dough fairly thick so the stem of the champagne glass doesn’t break when frosting.
- Buttercream frosting (or icing): For frosting, you’ll use my buttercream frosting as the base of your recipe, but substitute champagne for the heavy cream. I’ve also included instructions on how to make champagne icing if you prefer a thinner icing on your cookie!
- Sprinkles: Use your favorite gold, silver, or white sprinkles of choice!
- Champagne: You’ll start with 1 cup of sparkling wine or champagne and reduce it down to 1/4 cup to use in your frosting or icing in place of heavy cream. A dry sparkling wine works best. Any affordable option like Brut Champagne, Prosecco, or Cava will work since the flavor concentrates as it cooks down.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Start by making the sugar cookie dough as directed, then roll and cut with the champagne flute cookie cutter. Tip: Roll the cookies fairly thick so the stem of the champagne glass doesn’t break when icing.
Bake
Bake at 350°F for 7-9 minutes or just until the edges barely turn golden. Then let cookies cool completely.
Make icing
Reduce the champagne and let it cool. Then combine the ingredients for the icing and whisk until smooth.
Dip & decorate
Dip the cooled cookies in the icing, then decorate with the sprinkles.
Enjoy!
Celebrate and enjoy these delicious and cute cookies!🥂🎉
Expert Tips
- Properly measure the flour: As with any baking recipe, make sure to spoon the flour into your measuring cup and use the back of a knife to level off the top. Do not scoop the flour out of the container/bag with your measuring cup because you could end up with 50% more than you need. See this baking tip video for an easy tutorial.
- Cold butter: This sugar cookie dough calls for using cold butter, straight from the fridge. I like to go ahead and cut the butter into cubes (for easier incorporation with the rest of the cookie dough ingredients), then pop it back in the fridge while I prepare the rest of my ingredients.
- Chill the dough: Chill the dough in the fridge for a minimum of 2 hours (up to overnight). You can also freeze for at least 20 minutes if you’re in a pinch!
- Cutting cookies: Cut the shapes close together to reduce scraps. I only like to re-roll the dough up to 2-3 times. Overworking it can lead to tough cookies.
- Don’t over-bake: Make sure not to over-bake them, especially since the stem is thinner! You want to remove them as soon as you see the edges of the cookies start to brown.
- Frosting: Make sure to read the full post for My Favorite Buttercream Frosting recipe for tips on how to make the BEST frosting!
- Let cool completely: Allow the cookies to cool completely before frosting (or icing) or the frosting will just melt off.
The Holiday Cookie Series is back for the 2025 holiday season and full of festive, delicious ideas! From espresso martini cookies to iced oatmeal gingerbread cookies, there’s something for everyone!
Variations/Substitutions
- Gluten-free: Swap the all-purpose flour for Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
- Color: Use gel food colorings to color the frosting. You can separate the batch into several bowls to mix multiple colors.
- Skip the cookie cutter: If you don’t want to mess with the champagne cookie cutter, feel free to use any shape you prefer! Or keep it simple and make these cookies into bites like my Christmas Sugar Cookie Bites.
Storage / Freezing
- Store: Store the champagne sugar cookies at room temperature in an airtight container for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.
- Freeze: You can freeze the cookie dough (before baking) for up to 3 months. Before baking, take it out of the freezer for 5-10 minutes to thaw so it’s easier to cut, but is still cold.
- Make ahead: You can make the cookie dough and chill it in the refrigerator for up to 2–3 days.
FAQs
What type of champagne is best?
Use a dry sparkling wine labeled Brut or Extra Brut so it reduces cleanly without becoming overly sweet. An affordable Brut Champagne, Prosecco, or Cava works perfectly since the flavor concentrates as it cooks down.
No, of course not! The champagne cookie cutter just makes these cookies really cute and festive, but you just just cut these cookies into circles or bites (whatever is easiest for you) and they’ll still be just as delicious!
The dough may have gotten too warm. Be sure to chill for at least 2 hours in the fridge, and if you feel the dough has gotten warm after you cut it into shapes, you can pop it back in the freezer for 15 minutes to chill it before baking.
If the stem of your cookies keeps breaking, you might have rolled your dough too thin. You want the cookies to be fairly thick so the stem of the champagne glass doesn’t break when frosting. I like my sugar cookies a little more on the thicker side, about 1/2 inch.
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Ingredients
- 1 batch sugar cookie recipe (*Note: You’ll want the cookies to be fairly thick so the stem of the champagne glass doesn’t break when frosting.)
For Champagne Icing:
- 3 cups powdered sugar
- 2 Tbsp. unsalted butter (melted)
- 1 Tbsp. light corn syrup
- 1 cup sparkling wine or champagne (reduced to 1/4 cup)
- Or Champagne Frosting (For frosting, you’ll use my buttercream frosting, but instead of heavy cream, you'll need 1 cup sparkling wine or champagne, and reduce it down to 1/4 cup.)
To Decorate:
- Gold, silver, white sprinkles of choice
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Sugar cookie dough: Make the sugar cookie dough recipe as directed.1 batch sugar cookie recipe
- Roll and cut: Roll out the dough using a rolling pin (make sure to roll the cookies fairly thick so the stem of the champagne glass doesn’t break when icing) and use the champagne flute cookie cutter to cut out the cookies.
- Bake: Bake at 350°F for 7-9 minutes or just until the edges barely turn golden. Let cookies cool on the cookie sheet for about 5 minutes, then carefully place on a cooling rack to cool completely. Start Timer
- Reduce the champagne: Pour 1 cup of champagne into a small saucepan over medium-high heat and bring to a boil. Once boiling, reduce the heat to medium and allow to simmer until the champagne has reduced to 1/4 cup, about 10-15 minutes. Remove from heat (I like to pour into a heatproof glass bowl or measuring cup) and allow to cool. Start Timer1 cup sparkling wine or champagne
- Icing: If you want an icing instead of frosting, whisk together 3 cups of powdered sugar, 2 Tbsp. melted butter, 1 Tbsp. light corn syrup, and 2-3 Tbsp. of the reduced champagne. Whisk until icing reaches desired consistency, adding a touch more champagne as needed.3 cups powdered sugar, 2 Tbsp. unsalted butter, 1 Tbsp. light corn syrup
- Frosting: For the frosting, use my buttercream recipe, but replace 2-3 Tbsp. of the heavy cream with the reduced champagne to create a champagne buttercream. Spread on top of cooled cookies, and decorate with sprinkles. Be very careful when spreading frosting on the cookies so the stem of the cookie doesn’t break.Or Champagne Frosting
- Dip and decorate: Dip cooled cookies carefully or gently spread on cookies, carefully not to let them break. Decorate with sprinkles if desired and allow frosting to set up. (The light corn syrup helps the frosting harden and set up).Gold, silver, white sprinkles of choice
- Enjoy: So cute! Enjoy!
Notes
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Marie Dubé
