#champagne cookies

[adhoccookie]

Champagne Cookies (with pink champagne frosting)

January 2023

For New Year’s, I came up with a recipe for champagne cookies. Champagne is expensive, so you can do what I did, and use pink Moscato instead.

Before I start rambling, here’s a PDF of the recipe.

These cookies came out really good. I think I achieved that grocery store soft cookie consistency that I was going for. The icing tasted just enough like champagne (umm... Moscato). Obviously, you don’t have to make the icing pink. I just thought it would work with the pink Moscato flavor.

Since this is my first post, I didn’t take as many pictures as I would have liked. In the future, I’ll take a picture of the dough and icing as I’m making it. That way if you try the recipe yourself, you can refer to my pictures so you know you’re if you’re doing it right.

Okay, onto the recipe:

Ingredients:

Dough:

3 cups cake flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon kosher salt

1 cup granulated sugar

½ cup (1 stick) (room temperature) unsalted butter

½ cup vegetable shortening

½ cup sour cream

2 teaspoons vanilla extract

½ teaspoon almond extract

1 large egg

2 tablespoons honey

¼ cup champagne OR ¼ cup pink Moscato

about 2 cups all-purpose flour

about 1 cup powdered sugar

Frosting:

½ cup (1 stick) (room temperature) unsalted butter

½ cup (room temperature) cream cheese

4 cups powdered sugar

2 tablespoons vanilla extract

3 tablespoons champagne OR 3 tablespoons pink Moscato

food dye (red and blue)

Directions:

(Pre-Prep) ------------------------------------------------------------------

1. Take out your 2 sticks of unsalted butter, ½ cup cream cheese, and egg now so that they are room temperature when you need them.

2. Line 2 or 3 baking sheets with parchment paper and set aside.

3. In a small bowl, whisk together about 2 cups of all-purpose flour and about 1 cup of powdered sugar. This mixture can be added to the dough to achieve a dryer consistency, but it can also be used as rolling sugar.

(Dry Ingredients) ----------------------------------------------------------

4. In a large mixing bowl, mix together 3 cups cake flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp kosher salt with a whisk.

(Wet Ingredients) ---------------------------------------------------------

5. In a large bowl, combine the 1 cup sugar, ½ cup (1 stick) room temperature butter, ½ cup vegetable shortening, and ½ cup sour cream with an electric mixer fitted with a paddle attachment. Mix at a medium-high speed for about 3 minutes, until it is smooth, light, and fluffy.

(Mix) ------------------------------------------------------------------------

6. Next, add the egg, 2 tsp vanilla extract, ½ tsp almond extract, 2 tbsp honey, and ¼ cup champagne/Moscato until everything is combined.

7. Slowly add in the dry ingredients and mix on low for about 1 minute until everything is combined.

8. Slowly add in the flour and powdered sugar mix until desired consistency is reached. Set the rest aside for rolling.

(Scoop) ---------------------------------------------------------------------

9. Scoop the dough with a 2 tbsp cookie scoop, spoon, or melon baller (whatever you have), and roll them into balls

10. Roll the dough balls into the bowl of rolling sugar. When you’re done rolling the balls, they should not be very sticky anymore (at least on the outside). They should also have a nice round, somewhat flat, disk shape (you can squish them down between your hands to achieve this shape).

11. Place the cookie dough balls about 1-2 inches apart on the baking sheets. Depending on the size of the baking sheets you’re using, you should be able to fit about 15 (3 by 5) cookies on each sheet. You may need a third baking sheet with this recipe.

12. (optional) If you want perfectly round cookies, you can take a shot glass, moisten the bottom, dip it in sugar, and squish each cookie perfectly in the middle. This step also makes them a bit easier to frost.

(Chill) -----------------------------------------------------------------------

13. Wrap your baking sheets in cling wrap or wax paper and place in the freezer. If you have to stack baking sheets on top of each other, it’s okay. Flattened cookie dough tends to bake well with this recipe.

14. Let chill for at least 1 hour. If you’re worried about cakey or runny cookies, you can chill for even longer (up to 24 hours). Do not let chill for any longer than 72 hours.

(Pre-Heat Oven) ----------------------------------------------------------

15. If you’re only going to chill your cookies for an hour, you should pre-heat the oven now while you’re waiting for the dough to finish chilling.

16. Pre-heat the oven to 325° F (163° C).

(Prepare Frosting) --------------------------------------------------------

17. In a large mixing bowl, beat ½ cup (1 stick) room temperature butter and ½ cup room temperature cream cheese with an electric mixer fitted with a paddle attachment.

18. Add 2 tbsp vanilla extract and 3 tbsp champagne/pink Moscato to the mix.

19. (optional) Add red and blue food dye to the mix. A generous amount of red food dye (about 4 squirts) and a tiny bit of blue food dye (1 shake) usually achieves a nice bubblegum pink color.

20. Slowly add 4 cups powdered sugar to the mix.

(Bake) ----------------------------------------------------------------------

21. Remove dough from freezer after chilling for at least an hour.

22. Bake cookies at 325° F (163° C) for 10-12 minutes. The shortening tends to get the cookies to cook really well, so it’s best to lean towards undercooking rather than overcooking. When they are done baking, the centers will look puffy

23. Let the cookies sit on the baking sheet for 10 minutes.

24. Transfer the cookies to a large plate or cooling rack. Allow them to cool for at least 15 minutes. When they are done cooling, the puffy centers should fall and the cookies will look “wrinkly”

(Frost) ----------------------------------------------------------------------

25. Once the cookies are completely cooled off, you can begin frosting. If you want a perfect frosting job, use a piping bag. However, a rubber icing spatula is just fine.

26. Generously and evenly coat each cookie with frosting. If you’re using a rubber icing spatula, get a generous scoop of frosting, hold the spatula parallel to the cookies, and apply the frosting in gentle circles.

27. (optional) Sprinkle tops lightly with sprinkles. Fancy sugar sprinkles (the glittery kind) and white nonpareils (the pearls) are best.

(Refrigerate) ---------------------------------------------------------------

28. Refrigerate your cookies for at least an hour, to help the frosting set. If you’re planning on serving the cookies a few days in the future, you should put them in the freezer instead. They can keep in the freezer for about 2-3 weeks.

And enjoy!

Here are the recipes that I got my ideas from: 1, 2, 3.

This cookie will be filed under the tags: champagne cookies, January, and New Years.

[robbybirdy]

This was a case of I want to make those cookies, but I ended up making the Sugar Cookies that I made earlier.

Chapter 31: Briella’s Winterfest Baking 20: Champagne Cookies

Sul Sul, Gerbits. It’s only a couple hours left until we see a new decade. So I was reading Baking all year round by Rosanna Pansinno again, and I found her Champagne Cookies. I thought that they would be perfect for this particular night.

For the Cookies you will need all purpose flour, kinda keep forgetting that there are different types of flour out there. You will also need, baking powder, salt, butter or margarine, powdered sugar, 1 egg, corn syrup. The recipe calls for sparkling wine extract, but I used Welch’s sparkling juice and that tasted really good. The measurements for the recipe will be in the description below.

We will make the icing in a little bit, but you will need to egg whites, powdered sugar, cream of tartar, honey (if you have it), salt and vanilla extract.

For the cookies, in a medium bowl, whisk together flour, baking powder and salt. 

In a large bowl, with an electric mixer, beat the butter and powdered sugar until it is all light and fluffy. Which will probably take about 3 to 5 minutes.

Next you are going to add the egg and corn syrup. Making sure to beat well.

You are going to beat in the sparkling juice or wine extract.

On a low speed, beat in the flour mixture until is is combined with the wet ingredients. 

Shape the dough into a disk shape, and wrap it in plastic wrap. Refrigerate it for at least 1 hour, this way the dough is easier to use when rolling it out. 

Preheat the oven to 350 degrees. Line 2 sheets, to start with, with parchment paper.

Make sure you are working on a clean surface. Lightly flour your surface, and your rolling pin. Roll out the dough to about ¼ inch thick. 

Cut out the cookies using a champagne flute cookie cutter, is what the recipe says to do. 

However, what I did was I used a circle and a bell cookie cutter, and I halved them. I used the other half as the stem of the glass. Place the cookies at least 1 inch apart.

The recipe says to bake it for about 14 minutes. However, I was a little afraid of that number, so I put the cookies in for 8 minutes, and they turned out really good. If the cookies aren’t done yet, you can bake them for another 1-2 minutes. You want the bottoms to be slightly brown.  Let them cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely.

While the cookies are cooling you can make your royal icing. To do so you are going to need a large bowl, and with an electric mixer, beat the egg whites, powdered sugar, and cream of tartar until it is a thick and smooth texture. This will take about 5 to 6 minutes. 

Then you are going to beat in the honey, salt and vanilla until it is smooth for about 1 minute.

Now it��s time to decorate the cookies! Ice the cookies the way you want to. Decorating is an art form so if you feel like following the recipe then go for it, but if you don’t or you are like me and dead tired, you decorate the cookies the way you want to. 

I had so much fun making these cookies. My mom and I decorated these cookies together. It was really fun, because at some point we just started pouring sprinkles on all the cookies. It was so much fun. Again, I hope that you all have a good New Year. May 2020 be a good one. Vadish, Dag Dag!

Ponder-ing Life Description

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