Champagne Stars are the perfect blend of elegance and indulgence, offering a delicate crunch with a buttery, melt-in-your-mouth texture. Infused with a hint of champagne, these cookies bring a subtle sparkle of sophistication to any occasion. Ready in just under an hour, they’re surprisingly simple to make, with a prep time of 30 minutes and a quick 10-minute bake. The result? Golden, star-shaped delights that are as beautiful as they are delicious.
Each bite reveals a harmonious balance of rich, creamy flavors and a light, airy finish, making them irresistible to both kids and adults. With only 101 calories per cookie, they’re a guilt-free treat that doesn’t compromise on taste. Whether for a holiday party or a cozy afternoon, these cookies are sure to impress with their festive charm and delightful flavor. Chill, bake, and enjoy the magic of Champagne Stars!
Ingredients for Champagne Stars
- For the Cookies:
- ▢ 1 ½ cups (355 ml) your favorite champagne or sparkling wine
- ▢ 1 cup (226 g) unsalted butter, softened
- ▢ ¾ cup (150 g) granulated sugar
- ▢ 1 large egg yolk
- ▢ 1 teaspoon vanilla extract
- ▢ ¼ teaspoon salt
- ▢ 2 ¼ cups (295 g) all-purpose flour
- For the Champagne Icing:
- ▢ 3 cups (375 g) powdered sugar
- ▢ 2 tablespoons butter, melted (salted or unsalted works)
- ▢ Reduced champagne (from the 1 ½ cups used above)
- ▢ Sprinkles or colored sugar for decorating
Step-by-Step Instructions
- Prepare the Champagne Reduction: Pour 1 ½ cups of champagne into a small saucepan. Simmer over medium/high heat until reduced to ¼-⅓ cup (60-80 ml), about 10-15 minutes. Let it cool completely.
- Make the Cookie Dough: In a large bowl, cream together 1 cup softened butter and ¾ cup granulated sugar using an electric mixer. Add 1 egg yolk, 1 teaspoon vanilla extract, and ¼ teaspoon salt, mixing well. Gradually add 2 ¼ cups flour on low speed until fully incorporated. The dough will be dry, so mix carefully to avoid over-mixing.
- Chill the Dough: Form the dough into a 1-inch (2.5 cm) thick disk, wrap in plastic, and refrigerate for at least 15 minutes (or up to 5 days). Preheat the oven to 350°F (175°C).
- Roll and Cut the Cookies: Roll the dough on a lightly floured surface to ¼-inch thickness. Use a star-shaped cookie cutter to cut out shapes. Re-roll scraps to make more cookies. Place on a parchment-lined baking sheet.
- Bake: Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5-10 minutes, then transfer to a cooling rack to cool completely.
- Make the Champagne Icing: Whisk together 3 cups powdered sugar, 2 tablespoons melted butter, and 2-3 tablespoons of the reduced champagne. Adjust the consistency by adding more champagne as needed—it should fall in a ribbon and hold its shape briefly.
- Decorate: Dip each cookie into the icing, letting excess drip off. Place on the cooling rack and immediately add sprinkles or colored sugar. Let the icing harden for 1-3 hours before serving.
Perfect Pairings: Serving Suggestions
These Champagne Stars are a delightful treat on their own, but they pair beautifully with a glass of bubbly for a festive touch. Serve them as part of a dessert platter alongside macarons, chocolate truffles, or fresh berries. They also make a charming addition to afternoon tea or holiday cookie exchanges.
Storage Secrets: Keeping Your Cookies Fresh
Store your Champagne Stars in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the unfrosted cookies for up to 2 months. If you’ve already frosted them, place them in a single layer on a baking sheet to freeze, then transfer to a container once the icing is firm to prevent smudging.
Time-Saving Tips for Busy Bakers
To save time, prepare the champagne reduction a day ahead and store it in the fridge. You can also make the cookie dough in advance and keep it chilled for up to 5 days. When ready to bake, simply roll, cut, and bake. For quicker assembly, use a piping bag to apply the icing instead of dipping the cookies.
Recipe Variations: Get Creative!
Swap the champagne for prosecco or sparkling cider for a different flavor twist. For a citrusy kick, add a teaspoon of lemon or orange zest to the cookie dough. If you’re not a fan of icing, dust the cookies with powdered sugar or drizzle them with white chocolate for a simpler finish.
Equipment Guidance: Tools for Success
For best results, use a star-shaped cookie cutter that’s about 2-3 inches in size. A silicone baking mat or parchment paper is essential for easy cookie removal. A stand mixer or hand mixer will make creaming the butter and sugar a breeze, and a whisk is perfect for achieving the ideal icing consistency.
Champagne Stars
Ingredients
- 1 ½ cups your favorite champagne (or sparkling wine)
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg yolk
- 1 teaspoons vanilla extract
- ¼ teaspoon salt
- 2 ¼ cups all-purpose flour
Champagne Icing
- 3 cups powdered sugar
- 2 Tablespoons butter melted (salted or unsalted will work)
- reduced champagne (this is not additional champagne, you will just be using the reduced champagne from above)
- Sprinkles or colored sugar for decorating
Instructions
- Champagne ReductionBegin by preparing your champagne. Pour it into a small saucepan over medium/high heat until simmering and cook until it is reduced to ¼-⅓ cup (60-80ml). This will take some time, possibly 10-15 minutes or so.1 ½ cups (355 ML) your favorite champagneOnce reduced, pour into a heatproof container and allow to cool completely while you prepare your cookies.
- CookiesIn a large bowl using an electric mixer, beat butter and sugar until well-creamed.1 cup (226 g) unsalted butter softened, ¾ cup (150 g) granulated sugarAdd egg yolk, vanilla extract, and salt and stir well. Be sure to scrape the sides and bottom of the bowl as needed to ensure all ingredients are well-combined.1 large egg yolk, 1 teaspoons vanilla extract, ¼ teaspoon saltWith the mixer on low-speed, gradually add flour until it is completely incorporated. Do this slowly and make sure to scrape the sides and bottom of the bowl periodically, this is a dry dough so it will take a bit of stirring to get it to all come together. Don’t over-mix it either, however, or the dough will be sticky and need to be chilled for longer.2 ¼ cups (295 g) all-purpose flourTransfer dough to a clean surface and form it into a 1” (2.5cm) thick disk. Cover with plastic wrap and chill in the refrigerator for at least 15 minutes and up to 5 days¹. Meanwhile, preheat oven to 350F (175C).Transfer dough to a clean, lightly floured surface and use a lightly floured rolling pin to roll it out to about ¼” thick (if dough seems sticky, return it to the fridge for longer or dust more flour on it).Use a star-shaped cookie cutter to cut out shapes (make as many cuts as you can, then re-group the scraps, re-roll and cut out even more cookies!) and place on a parchment paper lined baking sheet² and bake for 10-12 minutes or until edges are just beginning to turn a light golden brown.Allow cookies to cool on baking sheet for 5-10 minutes then transfer to cooling rack to cool completely before covering with icing.
- Champagne Icing & AssemblyWhisk together powdered sugar, melted butter, and 2-3 Tablespoons 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 back into the bowl. You may not need all of the champagne you have (see note 3 if you don’t have enough champagne).3 cups (375 g) powdered sugar, 2 Tablespoons butter, reduced champagneGrip a cookie firmly by the base and dip into the champagne icing. Return cookie to cooling rack and decorate immediately with sprinkles. Allow frosting to harden completely before enjoying (this usually takes 1-3 hours).Sprinkles or colored sugar for decorating