Cut-Out Cookies with Champagne Glaze

Celebrated pastry chef Christina Tosi of Momofuku Milk Bar—and we do mean celebrated, although also perhaps cursed, seeing as nearly half of New Yorkers are hooked on her sweets—recently slipped out of the kitchen long enough to chat with us on our Christmas podcast about the Christmas cookie she just can’t imagine living without. It’s a charmer. Just four ingredients, it comes from her grandmother, and despite its simplicity—actually, perhaps because of its simplicity—it’s the recipe that inevitably wins the Momofuku staff party holiday bake-off each year. (If you’ve never tasted a cookie from Momofuku Milk Bar, you haven’t lived. You also haven’t any idea what sorta competition there is for this coveted bake-off title.)

As for the Champagne glaze, that’s Tosi’s signature twerk, er, tweak to the recipe. And it’s a swell one. She’s loving it with Chandon’s Blanc de Noir at the moment. It also, according to Tosi, makes a “killer” glaze for pound cakes, muffins, and layer cakes. Yes ma’am!–Renee Schettler Rossi

LC Cookie Tricks From Christina Tosi Note

We swoon to Christmas cookies. We swoon to Christina Tosi. Therefore, as you can imagine, we are swooning like mad to these Christmas cookies from Christina Tosi. We’re also swooning to how gosh darn doable this recipe is, made even more so by Tosi’s thoughtful tricks that she thought to include along the way, both in the recipe itself and right here…

If you’re prone to rolling pin anxiety, instead of rolling the dough into 2 disks, shape it into 2 logs, whatever diameter you prefer, and refrigerate the logs for at least an hour and preferably overnight. Slice the dough into rounds 1/4 inch thick, arrange on a baking sheet lined with parchment, and bake as directed.

If you don’t have any cookie cutters, follow the advice above for rolling pin anxiety.

If you haven’t a rolling pin, reach for a Champagne bottle—an unopened one—instead.

Cut-Out Cookies with Champagne Glaze Recipe

  • Quick Glance
  • 45 M
  • 2 H
  • Makes about 2 dozen

Ingredients

  • For the cut-out cookies
  • 2 sticks (8 ounces) unsalted butter, at room temperature
  • 1/2 cup light brown sugar
  • 2 3/4 cups all-purpose flour, plus more for the work surface
  • 1/2 teaspoon kosher salt
  • For the Champagne glaze
  • 2 cups confectioners’ sugar
  • 1/4 cup Champagne (brut or rosé), plus more as needed
  • Food coloring (optional)
  • Sprinkles (optional)

Directions

  • Make the cut-out cookies
  • 1. In a stand mixer fitted with a paddle attachment, beat the butter and brown sugar on medium-high speed for 2 minutes, until well incorporated. Add 2 1/4 cups flour and the salt and mix on low speed until well incorporated, about 1 minute. Flatten the dough into 2 evenly shaped disks or pancakes. Wrap in plastic wrap or wax paper and refrigerate for at least 1 hour and up to overnight.
  • 2. Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper.
  • 3. Remove 1 disk of dough from the refrigerator, dust on both sides with a sprinkling of flour (about 1/4 cup total) and roll out to 1/4-inch thickness with a rolling pin.
  • 4. Cut the dough into your desired cookie shapes—Champagne flutes, perhaps?—and gently transfer them to the baking sheet. (Lightly flour an offset spatula to make cookies easy to transfer from the counter to the baking sheet before baking.) The colder the dough, the easier it is to cut and transfer to the baking sheet, so work quickly. Repeat with the remaining disk of dough.
  • 5. Bake the cookies for 10 to 12 minutes, or until slightly golden around the edges. Let cool to room temperature. (You can freeze the cooled, undecorated cookies for up to 1 month.)
  • Make the Champagne glaze
  • 6. Dump the confectioners’ sugar in a largish bowl and slowly whisk in the Champagne. If the glaze seems too stiff, add a little more Champagne, 1 tablespoon at a time, until the desired consistency is achieved. Whisk in the food coloring, if using.
  • 7. Frost the cooled cookies with the Champagne glaze and, if desired, bring on the sprinkles. Now share them! (You can store the cookies in an airtight container on the counter or in the fridge for up to several days or in the freezer for up to several weeks.)

In advance advice

  • You can make and bake the undecorated cookies ahead of time and store them in an airtight container in the freezer for up to a month. Let the cookies thaw completely and then slather with the Champagne glaze.
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Comments
Comments
  1. Testers Choice Testers Choice says:

    [Helen Doberstein] I loved the cookies. The dough is easy to prepare and rolls out pretty well, but you MUST let it chill for at least an hour. I found that chilling it overnight was better. I chose to roll out half to cut out cookies and rolled the rest into logs and cut them into thin sliced cookies. The dough was very versatile in that way. I used a small tea cup cookie cutter that was about an inch in diameter. The cookies were delicious. As for the glaze, I found that 1/4 cup Champagne to 2 cups sugar was not enough liquid. The icing was too stiff to spread, so I stirred in 1 more tablespoon Champagne and that transformed it into a good consistency for a spreadable glaze. The icing seemed to be missing something. I could barely taste the Champagne over the sweetness of the sugar. I think if a little vanilla could be added it may have been better. I also thought if the Champagne could be replaced with something a little bolder, like a liqueur or a port, it may have stood out a little more. All that said, if a sweet icing is something you fancy, this is definitely the recipe for you.

  2. Laura Rebecca says:

    Tosi mentioned swapping out the flour for oat flour in your interview. Is that a one-for-one swap?

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