I’ll be honest right out of the gate. I am usually a chocolate-first, chocolate-second, chocolate-always kind of baker. If there’s cocoa involved, I’m already halfway sold, fork in hand, probably smiling.
But every once in a while, something bright and pink sneaks past my chocolate loyalty. Strawberry desserts do that to me, especially when they lean playful instead of overly sweet, and these Strawberry Champagne Cookies absolutely fit that mood.
They feel celebratory without being fussy. Soft sugar cookies, gentle strawberry flavor, and just enough champagne essence to make them interesting. Not loud, not heavy, just quietly charming with a sparkle on top.
I first made these when I wanted something fun for a girls’ night. No layered cakes, no frosting drama, just cookies that look festive the moment they hit the plate.
They turned out prettier than expected. Pink, cheerful, coated in sugar sprinkles that catch the light, and somehow they tasted even better than they looked.
The strawberry and champagne combination sounds fancy, but the process is simple. It’s a classic sugar cookie dough with a couple thoughtful twists that make people pause after the first bite.
These Strawberry Champagne Cookies work for New Year’s Eve, Valentine’s Day, birthdays, or those random nights where you want dessert to feel a little special. They don’t demand attention, but they definitely earn it.
Ingredients Needed for the Recipe
- Unsalted butter – forms the rich, soft base of the cookie dough.
- Powdered sugar – keeps the texture tender and smooth instead of grainy.
- Large egg – binds everything together and adds structure.
- Strawberry extract – delivers bold strawberry flavor without fresh fruit moisture.
- Champagne extract – adds that subtle bubbly note without overpowering sweetness.
- Vanilla extract – rounds out the flavors and keeps the cookie balanced.
- All-purpose flour – gives the cookies their classic sugar cookie body.
- Baking powder – helps the cookies puff just enough without spreading too much.
- Salt – sharpens the sweetness and keeps the flavor from falling flat.
- Pink gel food coloring – gives the cookies their signature rosy hue.
- Pink sugar sprinkles – add texture, sparkle, and a hint of extra sweetness.
What I love about this ingredient list is how intentional it feels. Nothing is there just to be fancy. Each piece plays a small role, and together they build something that feels polished but still easy.
The extracts do the heavy lifting here. They let the flavors shine without changing the dough’s structure, which means no guessing, no adjusting, and no crossed fingers.
Why Strawberry and Champagne Work So Well Together
Strawberry on its own is sweet and familiar. Champagne brings a slight tartness, almost a crisp edge, and together they balance each other in a way that feels grown-up but still fun.
These Strawberry Champagne Cookies don’t taste like a drink. The champagne flavor sits quietly in the background, giving the strawberry somewhere interesting to land.
It’s the kind of pairing that surprises people in a good way. They can’t always name what they’re tasting, but they know they want another cookie.
How to make Strawberry Champagne Cookies?
Step 1 – Prepare the Champagne Extract
If you’re using store-bought champagne extract, you can skip ahead. If you’re making your own, start by pouring champagne into a small saucepan.
Bring it to a boil and let it simmer until the liquid reduces by half. Once reduced, set it aside and allow it to cool completely before using.
Step 2 – Cream the Butter and Sugar
Add the softened butter and powdered sugar to your mixing bowl. Beat them together until the mixture looks light and fluffy.
This step sets the tone for the cookies’ texture, so don’t rush it. A well-creamed base makes a noticeable difference.
Step 3 – Add the Wet Ingredients
Mix in the egg, strawberry extract, champagne extract, and vanilla extract. Continue mixing until everything looks smooth and fully combined.
The dough will already start smelling incredible here, which is always a good sign.
Step 4 – Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This keeps the leavening evenly distributed.
Slowly add the dry ingredients into the wet mixture, mixing as you go, until a thick dough forms.
Step 5 – Add Color and Chill
Add a few drops of pink gel food coloring and mix until the color looks even. The dough may appear darker than expected at first.
Cover the bowl and chill the dough in the refrigerator for about an hour. This helps the cookies hold their shape while baking.
Step 6 – Shape and Coat
Preheat your oven to 350°F and prepare your baking sheet. Scoop or roll the dough into evenly sized balls.
Roll each dough ball in pink sugar sprinkles until fully coated, then place them onto the baking sheet.
Step 7 – Bake and Cool
Bake the cookies for 9 to 10 minutes, watching closely so they don’t overbake. They should look set but still soft.
Let the cookies cool completely before serving. The texture settles as they cool, and the flavors shine through.
Tips
- Do not overbake these cookies or they will lose their soft texture.
- Gel food coloring gives stronger color without thinning the dough.
- Chilling the dough helps control spreading in the oven.
- Use a cookie scoop for even baking and consistent size.
- Let homemade champagne extract cool fully before mixing.
Fun Variations to Try
If you want to change things up, these Strawberry Champagne Cookies are surprisingly flexible. You can adjust the vibe without rebuilding the recipe from scratch.
Swap the pink sprinkles for white sanding sugar for a softer look. It feels elegant and works beautifully for weddings or brunch spreads.
You can also add a light drizzle of white chocolate once the cookies cool. It adds richness without overpowering the strawberry flavor.
For a stronger strawberry presence, increase the strawberry extract slightly, but go slow. A little extra goes a long way.
How to Store and Serve These Cookies
Once baked and cooled, these cookies store well in an airtight container at room temperature. They stay soft for several days.
If you’re baking ahead for an event, you can prepare the dough a day early and keep it chilled until ready to bake.
When serving, I like to stack them on a simple plate or tiered stand. Their color does most of the decorating work on its own.
Strawberry Champagne Cookies also make thoughtful gifts. Wrap them in clear bags with a ribbon and they instantly feel intentional.
They’re the kind of cookie people remember. Not because they’re complicated, but because they feel joyful, and sometimes that’s exactly what dessert should be.
Strawberry Champagne Cookies Recipe
Description
These festive Strawberry Champagne Sugar Cookies combine sweet strawberry flavor with the bubbly essence of champagne, perfect for a celebration! Light, buttery, and rolled in sparkling pink sugar sprinkles, they’re ideal for Valentine’s Day, New Year’s Eve, or any special occasion that calls for a touch of sparkle.
ingredients
Instructions
-
Make extract (optional)
To make your own champagne extract, add 1 cup of sparkling wine to a small saucepan and heat until boiling. Continue cooking until reduced by half, then set aside to cool completely. Skip this step if using store-bought extract. -
Cream wet ingredients
Using a stand mixer or electric hand mixer, beat together the softened butter and powdered sugar until light and fluffy. -
Add extracts and egg
Continue mixing, adding the egg, strawberry extract, champagne extract, and vanilla extract until well combined. -
Combine dry ingredients
In a separate large mixing bowl, whisk together the flour, baking powder, and salt. -
Mix dough
Gradually add the dry ingredients to the wet mixture, mixing on low speed until fully incorporated. -
Color the dough
Add a few drops of pink gel food coloring and mix until you reach your desired shade. The color will lighten slightly during baking. -
Chill dough
Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours). -
Preheat and prep
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Pour pink sprinkles into a shallow bowl. -
Shape and roll
Use a medium cookie scoop (about 1 tablespoon) to portion dough. Roll each ball in pink sprinkles to coat evenly. -
Bake
Place dough balls on prepared baking sheets, spacing them about 2 inches apart. Bake for 9–10 minutes, or until edges are just set but centers are still soft. -
Cool
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 4g20%
- Cholesterol 25mg9%
- Sodium 85mg4%
- Potassium 30mg1%
- Total Carbohydrate 16g6%
- Sugars 10g
- Protein 1g2%
- Calcium 20 mg
- Iron 0.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Non-alcoholic version: Use store-bought champagne extract instead of homemade reduced sparkling wine to keep these family-friendly.
- Storage: Keep in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.
- Make ahead: Cookie dough can be chilled for up to 24 hours before baking.
