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Champagne Cookies

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72 cookies

Ingredients Nutrition


  1. Adjust rack to lower third of oven; preheat oven to 375°.
  2. Unwrap one end of a chilled stick of unsalted butter and rub it over 2 large cool teflon-coated baking sheets to apply a very thin film of fat.
  3. In the large bowl of an electric mixer, cream the butter on medium speed until smooth, about 45 seconds.
  4. Beat in the sugar until fluffy.
  5. Beat in the whole egg, blending thoroughly, then add the egg white.
  6. Using a rubber spatula, scrape down the sides of the bowl.
  7. Reduce speed and add the flavorings, then the flour, combining thoroughly.
  8. Using a 16-inch pastry bag fitted with a 1/4-inch plain decorating tip (such as Ateco 2), pipe strings about 1/4-inch wide, 3-inches long, and at least 1 1/2-inches apart over the baking sheets.
  9. Bake one sheet at a time for about 5-6 minutes, or just until edges and bottoms are light golden brown.
  10. Place the baking sheet on a wire rack and lift the cookies with a metal spatula to another wire rack to cool.
  11. If the cookies become difficult to remove, return the baking sheet to the oven a few seconds until they soften.
  12. Stack the cookies in an airtight metal container and store at room temperature for up to 1 week.

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