Ingredients
Equipment
Method
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and 1/4 cup champagne.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness.
- Cut out shapes using your desired cookie cutters and place them on the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are lightly golden. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar and 2-3 tablespoons of champagne (or milk) until smooth. Add more liquid if needed to reach desired consistency.
- Once the cookies are completely cool, drizzle or spread the glaze over them. Let the glaze set before serving.
Notes
You can add edible glitter or sprinkles to the glaze for extra decoration. Store cookies in an airtight container at room temperature.