Ingredients
Equipment
Method
- Prepare the champagne reduction. Pour 1.5 cups of champagne into a small saucepan over medium-high heat. Simmer until reduced to 1/4 to 1/3 cup. This will take about 10-15 minutes. Pour the reduced champagne into a heatproof container and let it cool completely.
- In a large bowl, use an electric mixer to beat the softened butter and granulated sugar until well-creamed.
- Add the egg yolk, vanilla extract, and salt. Stir well, scraping the sides and bottom of the bowl to combine.
- With the mixer on low speed, gradually add the all-purpose flour until fully incorporated. Scrape the bowl periodically. The dough will be dry and require some stirring to come together. Avoid over-mixing.
- Transfer the dough to a clean surface and form it into a 1-inch thick disk. Cover with plastic wrap and chill in the refrigerator for at least 15 minutes. Preheat your oven to 350F (175C).
- On a lightly floured surface, roll out the dough to about 1/4-inch thick using a lightly floured rolling pin. If the dough is sticky, chill it longer or add more flour.
- Use a star-shaped cookie cutter to cut out shapes. Place the cut cookies on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until the edges are just beginning to turn light golden brown.
- Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a cooling rack to cool completely.
- Prepare the champagne icing. Whisk together the powdered sugar, melted butter, and 2-3 tablespoons of the reduced champagne. Add more champagne as needed until the icing reaches a consistency where it falls in a ribbon from the whisk and holds its shape for several seconds before dissolving.
- Dip the base of each cookie into the champagne icing. Return the cookie to the cooling rack and immediately decorate with sprinkles or colored sugar.
- Allow the icing to harden completely before enjoying. This typically takes 1-3 hours.
Nutrition
Notes
If the dough is chilled for longer than an hour, let it sit at room temperature for 20 minutes until it rolls without cracking. If you do not have parchment paper, bake directly on an ungreased baking sheet. If you need more liquid for the icing and have run out of reduced champagne, you can reduce more champagne or add un-reduced champagne sparingly. Store cookies in an airtight container at room temperature for up to one week.