Champagne Cookies with Raspberry Buttercream Frosting

5 from 1 vote

This cookie has a subtle taste of rose champagne and the creamy raspberry taste from the buttercream frosting.

Prep Time45

Total Bake Time32

Chill30

Total Time1 47

Course: Cookies

Cuisine: American

Difficulty: Medium

Servings:

Calories: 146kcal

I used Korbel Sweet Rose, but you can use whatever champagne you prefer that pairs nicely with either raspberries or strawberries. Add the champagne to a saucepan and bring to a boil over medium-high heat. Once it is boiling, reduce the heat to a medium but still have a soft boil.
As you boil the champagne, it will get darker and reduce in volume. You want the champagne to reduce to about a ¼ cup. Once reduced, I add the champagne to a glass jar and put it in the refrigerator to cool.

I used raspberries, but you could also use strawberries if you prefer. First, rinse the raspberries and add them to a food processor or blender. I let my food processor run for 30 seconds to ensure they are blended before adding the smushed raspberry to a strainer. Next, take a spoon and go back and forth in the strainer so that just the raspberry juice goes into the container below the strainer. You don't want the raspberry seeds.

Weigh or measure the sugar and set it aside. Next, weigh or measure the flour, baking powder, and salt in another bowl. Finally, I run a whisk through to blend.
Add the butter and sugar to your mixer bowl and blend on medium mixer speed for 3 or 4 minutes. Now add the egg and the champagne reduction and mix. Scrape down the bowl sides turn the mixer on to a slow speed, and gradually add the flour mixture. Don't overbeat; you can bring any small pieces or loose flour together once you place the dough on the pastry mat.
Once the cookie dough is placed onto the pastry mat, you can knead the dough until all the dough is together into a large disk shape. Next, divide the dough in half. Take each half and make a flat round disk. Next, you want to wrap each disk in plastic wrap. Place both wrapped disks into the refrigerator and chill for 30 minutes.
Take the dough out of the fridge and unwrap one of the disks. Place the disk on a lightly floured surface. I have bands on the ends of my rolling pin for ¼" thickness, which is the perfect thickness for your cookies. The star shape cookie cutter I used was 3 ¼" across from point to point. It was the next to the smallest size of the 4 in the Wilton Cookie Cutter star pack.
Roll out the dough, place 12 cutout stars on a parchment-lined cookie sheet and bake at 350°F (175°C or 180°C) for 7-9 minutes. Then, move to a cooling rack to finish cooling.

After your cookies have completely cooled, you can start the frosting. First, add the butter to a mixer and mix for about a minute. Next, add the powdered sugar and the raspberry puree. Start on a low mixer speed and gradually increase the speed until you reach a medium-high speed. Mix for 4 to 5 minutes.
Now you have choices on how you want the frosting on your cookies. You can do as I did and use a knife, or add the frosting to a piping bag and pipe the frosting onto the cookies. I thought about piping the frosting but could not decide on a tip, so I just used a knife. Finally, I added my sprinkles to a bowl and mixed them before adding them to the top of each cookie.