Champagne Cookies Recipe -
Champagne Cookies Recipe
  • READY IN 50 mins

Champagne Cookies

Recipe by  

"My favorite cookie is the champagne cookie that you can get at an Italian bakery. After trying a few different recipes and adjusting them, I liked this one a lot. This is such a fun cookie. Great for New Year's Eve! They are wonderful with a glass of champagne."

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Ingredients Edit and Save

Original recipe makes 30 cookies Change Servings
  • PREP

    28 mins
  • COOK

    12 mins

    50 mins


  1. Preheat oven to 375 degrees F (190 degrees C). Place the sprinkles in a shallow bowl.
  2. Beat the shortening and sugar in a bowl with an electric mixer until the mixture is light and creamy. Pour in the champagne, and mix for about 1 minute on low speed. Mixture will be lumpy. Mix in the baking powder, and stir in flour to make a smooth dough. Stir in red food coloring by drops until the mixture is desired shade of pink.
  3. Pinch off about 1 rounded tablespoon of dough, roll into a ball, and dip the ball into the sprinkles, covering the top. Place the ball onto a baking sheet with the sprinkles up, and repeat with the rest of the dough. Use the bottom of a glass to press the cookies flat.
  4. Bake in the preheated oven until the edges of the cookies are very lightly browned and the cookies are crisp, 12 to 14 minutes. Let cool 1 minute on baking sheet before removing to a rack to finish cooling.
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Reviews More Reviews

Most Helpful Positive Review
Jun 04, 2010

I had to use part white and part whole wheat flour because I was running low on white. After reading the other reviews, I used 1/3 cup shortening with the intention of using one egg. Once I got everything mixed up, it was so sticky I had to add more flour without ever adding the egg! the only other change I made was I added a capful of each vanilla and strawberry extract. They turned out good and tasted good, but without the strawberry extract, I don't know how much I would have liked them. I will make these again, with my changes.

Most Helpful Critical Review
Jan 07, 2010

I just tried these and they are very good though a bit dry I found. I added an egg and that rather helped.


8 Ratings

Jan 25, 2010

These aren't bad cookies; but they aren't great. They taste like sweet bread, really. I followed the advice of the other reviewer and added an egg, but that made the dough too sticky to roll into balls and press flat. Instead, I used a spherical tablespoon scoop and then pressed them flat with my (clean) fingers, and THEN I put the sprinkles on them. Also, they were done baking after just 10 minutes, not 12-14. Still, there just isn't much to these cookies other than their fun and festive colors. Like I said, they're not bad. But they're not good, either. I probably won't make them again.

Nov 17, 2010

I was so excited to find this recipe and use champagne in the cookies. Like the other viewers said, the dough was so sticky and IMPOSSIBLE to roll into a ball. I almost threw it away but I decided to spoon it onto the cookie sheet and see how they would turn out. Not so good.

Dec 19, 2013

This recipe is not AT ALL what I remember a true Italian champagne cookie to be. I was expecting a dry shortbread cookie, and wound up with a goopy flavorless mess. This whole recipe is off, start to finish. The dough is too sticky and wet to do anything with. I even tried throwing it in the freezer, but after 15 hours in there, it still hadn't hardened even slightly. Maybe I was expecting too much from this, but either way, it's definitely not worth the time and trouble. Worst cookie ever.

Feb 07, 2013

I don't know why other reviewers didn't like these cookies! I thought they were very good! They remind me of a sweet bread! I did have the same problem as other members...the dough was way too sticky to form into balls. Instead I just dropped them onto a parchment lined cookie sheet using a tablespoon measure melon baller. Then I sprinkled them with the nonpareils(multi-colored sprinkles). I baked them for 12 minutes and they were perfect! These are a nice soft cookie with a slightly crunchy edge. Not too sweet, which is how I like my cookies! And they did taste great with a glass of champagne! This is a good way to use up leftover champagne! I added a few photos!

Feb 19, 2012

They're okay. I followed the recipe and after my first pan of test batch, I decided to add an egg. It seem to work better. I could not roll them in a ball so I used a pastry bag. I also ended up mixing in the sprinkles in the batter and adding some to the top as well.

Dec 30, 2014

They are so pretty and festive. They are not the best tasting cookie. The dough was a sticky mess and I will never cook these again. They are too much work for not that great a result. I do wish someone could perfect this recipe.


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  • Calories
  • 109 kcal
  • 5%
  • Carbohydrates
  • 15.7 g
  • 5%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 4.2 g
  • 6%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 34 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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