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Three sparkling champagne cookies on white and black dotted serving tray.
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Sparkling Champagne Sugar Cookies

These Sparkling Champagne Sugar Cookies are such a fun and festive treat. They’re made with my favorite sugar cookie recipe and topped with a light, fluffy champagne buttercream and sprinkles, making them perfect for holidays, bridal showers, New Year’s Eve, or any special occasion.
Course Dessert
Cuisine American
Keyword sparkling champagne sugar cookies
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 26 cookies
Calories 133kcal
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

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.
    Side-by-side image of rolling and cutting out sugar cookie dough with a champagne cookie cutter.
  • 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
    Side-by-side image of baking champagne cookies on baking tray.
  • 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 Timer
    1 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
    Side-by-side image of whisking ingredients together for champagne icing.
  • 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
    Side-by-side photo of dipping champagne sugar cookies in icing then decorating with sprinkles.
  • Enjoy: So cute! Enjoy!
    Three champagne sugar cookies on black and white tray with glass of champagne.

Notes

Frosting and icing recipes inspired by Sally's Baking and Sugar Spun Run.

Nutrition

Serving: 1cookie | Calories: 133kcal | Carbohydrates: 13.8g | Protein: 2.3g | Fat: 6.9g | Saturated Fat: 4.6g | Polyunsaturated Fat: 0.46g | Monounsaturated Fat: 2.3g | Trans Fat: 0.23g | Cholesterol: 32.3mg | Sodium: 144.9mg | Potassium: 20.7mg | Fiber: 0.46g | Sugar: 4.6g | Vitamin A: 236.9IU | Calcium: 27.6mg | Iron: 0.69mg