I meant to post this last week, but never was able.

Please accept my sincere apologies.  I wish I could send you each some of these cookies to make amends.

They are absolutely amazing.  Completely decadent.  Totally befitting an enchanting evening such a New Years Eve.

I used Sprinkle Bakes Chocolate Sugar Cookies.  She describes them as being ideal for decorating, and I couldn’t agree more!

The champagne buttercream is just a basic recipe I have been using, with the substitution of champagne for the heavy cream.

 

Tips for success:

Use a good quality cocoa.  These cookies are rich and you can really taste the deep cocoa flavor.  The better the cocoa, the better the cookie.  Seriously, Heather knows her stuff.

Use a champagne you enjoy.   You only need three tablespoons for the recipe… wouldn’t it be a shame to let an opened bottle of champagne to go to waste?

If you want to make the cute little poinsettia design I did, simply grab a Wilton #366 tip and have at it.  I threw on some gold sprinkles for good measure.

Have fun!  Lick the bowl and eat some cookie dough.  Then run 27 miles so you can fit into your pretty New Years Eve outfit.

P.S.  I am totally going to post the Snow Globe tutorial soon!  Its on my list!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  2. I wish I didn’t miss these when you posted them! They would have been perfect for New Year’s Eve for sure. But I’ll have to think of another occasion for champagne buttercream. Valentine’s perhaps?

    Reply

  3. Oh my gracious, Amanda! I can’t wait to give these a try soon. I bet they would be perfect for a shower or a wedding reception, too!

    Reply

  4. Oh wow. I really hope I have a celebratory reason to make these sometime soon so I don’t have to wait until New Years next year! What beautiful cookies, Amanda. 🙂

    Reply

  6. Oh my. Champanged buttercream? Time to get tipsy! And cookies. Perfect! I always munch when hittin the bubbly. I can taste the celebration in my mouth already!

    Reply

  7. Hi Amanda! I was wondering if this champagne buttercream gets firm the way the buttercream you use on your rose cookies does? I want to make some for my friend’s birthday – she is obsessed with both sugar cookies and champagne so these would be perfect! – but I wanted to know if you can stack them without ruining them? Any help would be greatly appreciated! And keep up the good work! Your blog is wonderful!

    Reply

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