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Champagne Cookies

Champagne Cookies

  • Prep

    28 m
  • Cook

    12 m
  • Ready In

    50 m
Glitter candy

Glitter candy

My favorite cookie is the champagne cookie that you can get at an Italian bakery. After trying a few different recipes and adjusting them, I liked this one a lot. This is such a fun cookie. Great for New Year's Eve! They are wonderful with a glass of champagne.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 30 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 109 kcal
  • 5%
  • Fat:
  • 4.2 g
  • 6%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 34 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Place the sprinkles in a shallow bowl.
  2. 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 on low speed. 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.
  3. 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.
  4. 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 baking sheet before removing to a rack to finish cooling.
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Reviews

juleia
28

juleia

1/7/2010

I just tried these and they are very good though a bit dry I found. I added an egg and that rather helped.

JubanMama
19

JubanMama

1/25/2010

These aren't bad cookies; but they aren't great. They taste like sweet bread, really. I followed the advice of the other reviewer and added an egg, but that made the dough too sticky to roll into balls and press flat. Instead, I used a spherical tablespoon scoop and then pressed them flat with my (clean) fingers, and THEN I put the sprinkles on them. Also, they were done baking after just 10 minutes, not 12-14. Still, there just isn't much to these cookies other than their fun and festive colors. Like I said, they're not bad. But they're not good, either. I probably won't make them again.

cheryl
18

cheryl

11/17/2010

I was so excited to find this recipe and use champagne in the cookies. Like the other viewers said, the dough was so sticky and IMPOSSIBLE to roll into a ball. I almost threw it away but I decided to spoon it onto the cookie sheet and see how they would turn out. Not so good.

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