Frequently Asked Questions:
Q: What kind of champagne is used in making these Champagne Cookies?
A: Any kind of champagne can be used in this recipe, though sparkling white or rosé champagne works best. For a unique flavor, consider using an aged sparkling wine or fruity bubbly. The subtle sweetness enhances the flavor profile of the dish.
Q: Can I substitute butter for something else in this recipe?
A: For a dairy-free version, you could substitute vegan margarine for the butter. Alternatively, you could use a different type of cooking oil if desired. It’s important to note, however, that using these substitutes may alter the flavor and texture of the cookies slightly.
Q: How long should I bake these Champagne Cookies for?
A: The ideal baking time is 8-10 minutes, or until lightly browned on the edges. Keep an eye on the cookies while they bake to ensure they don’t overcook.
Champagne Cookies
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minutesUsing only simple, fresh ingredients, this recipe is easy to prepare and can be ready in minutes. Plus, the combination of butter, sugar, and champagne provide a delicious taste that’s suitable for any occasion.
Ingredients
1/2 cup multicolored candy sprinkles
1/2 cup shortening
1 cup white sugar
1 cup champagne
2 cups all-purpose flour
2 teaspoons baking powder
4 drops red food coloring, or as needed
Directions
- Preheat oven to 375 degrees F (190 degrees C). Place the sprinkles in a shallow bowl.
- Beat the shortening and sugar in a bowl with an electric mixer until the mixture is light and creamy. Pour in the champagne, and mix for about 1 minute at low speed. The mixture will be lumpy. Mix in the baking powder, and stir in flour to make a smooth dough. Stir in red food coloring by drops until the mixture is desired shade of pink.
- Pinch off about 1 rounded tablespoon of dough, roll into a ball, and dip the ball into the sprinkles, covering the top. Place the ball onto a baking sheet with the sprinkles up, and repeat with the rest of the dough. Use the bottom of a glass to press the cookies flat.
- Bake in the preheated oven until the edges of the cookies are very lightly browned and the cookies are crisp, 12 to 14 minutes. Let cool 1 minute on a baking sheet before removing to a rack to finish cooling.