These Champagne Sugar Cookies with Champagne Buttercream are ultra sparkly and perfect for celebrating! They’re also surprisingly easy to make and only require 7 ingredients!
Today’s recipe is sponsored by our friends at Barefoot Wine & Bubbly. The holidays just wouldn’t be complete without them!
Champagne Sugar Cookies. Because why not, right?
It’s Friday. It’s the holidays.
Let’s just go for it and make ultra sparkly Champagne Sugar Cookies with the prettiest, fluffiest Champagne Buttercream, ok? 🙂
If you know me, then you know that champagne is one of my very favorite things in life.
The other day, a couple girlfriends and I had a little party on a random Tuesday where we sipped champagne, ate kale dip with carrots (ok and gingerbread cookies, too #balance), and brought candles to share.
Like, we literally sat around a table and talked about champagne and candles.
How amazing is that?!
One of my friends always calls me fancy, but hey! Why does champagne have to be JUST for celebrating big occasions?
I think we should celebrate all the time!
That was the inspiration for these Champagne Sugar Cookies. While they may seeeeeem super complicated and need to be saved for only the biggest celebrations, they’re actually surprisingly easy to make, making these perfect for celebrating any occasion: big or small!
I feel like the whole month of December should be celebrated. It’s just the happiest time of year.
Holiday shopping, holiday parties, ummm holiday FOOD and drinks?!
Thanks to Barefoot Bubbly, this year, we DO get to celebrate all through December.
For the month of December, we’re working with Barefoot Bubbly to bring you THREE recipes using their Bubbly.
You can imagine how ridiculously excited I am about that.
Today, we’re bringing you the first recipe using their Barefoot Bubbly Moscato Spumante.
Sweet moscato + holiday season = sugar cookies, amiright?
I knew I wanted to make sugar cookies and I also knew I wanted to make these super easy to make, because let’s be real, we all have so much going on during the holiday season, we could all use a recipe with a really great shortcut.
First up, the cookies, then we’ll talk buttercream.
For the cookies, simply whisk together a box of vanilla cake mix, eggs, butter, and the Moscato Spumante.
Chill the dough, scoop the dough, chill one more time, then bake and cool!
Now, the buttercream.
Cream a stick of butter until fluffy, then beat in powdered sugar, a touch of salt, pomegranate juice, and more Barefoot Bubbly Moscato Spumante (because having it just in the cookies didn’t seem like enough 😉 ).
You’ll frost the cooled cookies with the buttercream – I’d suggest watching the video above 👆 on how we did that – and sprinkle with sparkling sugar, because these cookies obviously need to be pretty and sparkly.
I absolutely LOVED how these Champagne Sugar Cookies turned out. The cookies are quick and easy to make and are perfectly soft and the moscato shines through beautifully in the fluffy buttercream.
Simple. Sparkly. Cookies.
Who else is ready to celebrate?!
Do you drink champagne just for big occasions? Show Me the Yummy!
- 1 (15.25 oz) box vanilla cake mix
- 2 large eggs whisked
- 5 tablespoons unsalted butter melted
- 1/4 cup Barefoot Bubbly Moscato Spumante
- 1 stick (1/2 cup) unsalted butter softened
- 6 cups powdered sugar
- 1/4 teaspoon salt
- 1/4 cup pomegranate juice
- 1/4 cup Barefoot Bubbly Moscato Spumante
- Sparkling sugar
- In a large bowl, stir together cake mix, eggs, butter, and champagne.
- Cover with saran wrap and chill in the fridge for 30 minutes.
- Line a cookie sheet with a silicone mat and use a 1.5 tablespoon cookie scoop to form the dough into balls.
- Place on cookie sheet and chill the cookies for an additional 10 minutes
- Preheat oven to 350 degrees F and bake cookies for 9-11 minutes, or until cookies are cooked.
- Cool before frosting with buttercream.
- Using a stand or hand mixer, beat butter for 60 seconds.
- Pour in powdered sugar, salt, pomegranate juice, and champagne.
- Beat until all the ingredients are combined and the frosting is fluffy.
- Frost the cookies using a knife or pipe the frosting on using a piping bag fitted with a Wilton 1M tip.
- Top with sparkling sugar and enjoy!
These can be stored in an airtight container at room temperature or in the fridge.
Thanks again to Barefoot Wine & Bubbly for sponsoring today’s post. We are SO excited to celebrate the holidays with them!