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Champagne Cut Out Cookies

You can still enjoy your “champagne” even if you don’t drink by making my Champagne Flute Cut-Out Cookies.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 24 cookies
Author: The Kitchen Prep


  • 2 sticks {16 tablespoons} butter softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • ½ teaspoon salt

For Royal Icing:

  • 2 tablespoons meringue powder {sold at specialty stores or the baking section of craft stores}
  • Approximately ¼ cup water plus extra for thinning
  • 3 cups confectioners’ sugar sifted
  • 1 teaspoon light corn syrup
  • 1 teaspoon extract of your choice {remember that extract that is not clear will affect the color}


  • In the bowl of a stand mixer, cream together butter and sugar for about 3 minutes, or until pale and fluffy.
  • Add egg and beat until fully incorporated. Add vanilla extract and mix to combine.
  • In a medium bowl, whisk together flour and salt.
  • Slowly add flour mixture with {with the mixer on low speed as not to find yourself in a dust cloud!} until the dough just comes together and pulls away from the bowl. Do not over-mix.
  • Divide dough in half. Place each half on a sheet of plastic wrap; shape into a disc. flattening it slighly.
  • Place another sheet of plastic wrap on top of the ball of dough. Using a rolling pin, roll out the dough to about ¼ inch thickness.
  • Chill the dough in the refrigerator for about 30 minutes or until a bit more firm and easier to handle.
  • Preheat oven to 350 degrees. Prepare 2 baking pans by lining with parchment or a silicone baking mat. Set aside.
  • Remove dough from refrigerator. Using desired cookie cutters, cut out cookie shapes and place on prepared baking sheets. Leaving 1 to 1 ½ inches between cookies. {They shouldn't spread much.}
  • Bake for 10 to 12 minutes. The bottom edges of the cookies should just start to turn golden. {Try not to over-brown!}

For Royal Icing:

  • In the bowl of a mixer, beat together meringue powder and ¼ cup water until foamy.
  • Slowly add confectioners’ sugar, one cup at a time. {Make sure to turn the mixer speed down or you’ll be covered!} Beat until stiff, about 3-5 minutes. The color will change to an opaque bright white.
  • Add corn syrup and extract and mix until combined.
  • This icing will be very thick. In this form, it is good for scooping into a piping bag with a thin tip and outlining the designs on your cookies. In order to “fill” {or flood} the cookies, you will need to add water to the thick icing {about a tablespoon at a time} until it reaches a drizzling consistency.
  • Once it reaches the desired consistency, you can use the thinned icing to fill or flood the cookies. If you are adding any embellishments such as sprinkles or edible pearls, this is the time to do it.
  • Let the cookies dry. {I like to leave them overnight to ensure they’re fully dry.}
  • Package them up and wow your guests!


Cookies adapted from Sweetapolita
Royal Icing adapted from Bake at 350