Strawberry Champagne Sugar Cookies

Strawberry and Champagne Sugar Cookies are the treat that turns any day into something sparkly and special. Each bite brings bright bursts of real strawberries, a subtle hint of bubbly, and the kind of tender sugar cookie texture that never stays on the cooling rack for long. These are crowd-pleasers for showers parties birthdays or just a Tuesday when you want life to taste a little fancy.

The first time I baked these for a friend’s engagement party the cookies disappeared before the end of the toast—now my family insists we make them for every occasion with a touch of sparkle.

Ingredients

• Unsalted butter at room temperature: for rich flavor and tender crumb always choose real butter over margarine for best taste
• Granulated sugar: gives the cookies sweetness and helps with a crisp edge look for pure white fine crystals
• Large egg: helps bind and soften look for fresh and local if possible
• Champagne: gives a subtle festive flavor use one you love to sip
• Pure vanilla extract: deepens flavor and rounds out the sweetness pure vanilla really makes a difference
• Baking soda: for a light tender cookie pick a fresh box for best lift
• Cream of tartar: helps with chewy texture and stabilizes the dough
• Salt: brings out all the other flavors use fine sea salt for evenly distributed flavor
• All-purpose flour: the cookie’s backbone sift for lighter cookies and check freshness
• Finely chopped fresh strawberries: for real fruity bites pick ripe bright berries with no bruises
• Pink sugar for rolling: gives a shimmering finish choose soft pastel pink or bright swirls for personality

Step-by-Step Instructions

Preheat the Oven:

Get your oven hot at 350 degrees Fahrenheit or 175 Celsius if needed and line your baking sheet with parchment to prevent sticking and promote even baking

Cream the Butter and Sugar:

In your largest mixing bowl use a mixer or a sturdy wooden spoon to cream the softened butter with the granulated sugar keep going for three full minutes until you see the mixture turn very pale and fluffy this step makes your cookies tender

Add Egg Champagne and Vanilla:

Crack in the egg and mix well then pour in the champagne and pure vanilla extract give it a thorough stir so everything blends into a creamy lush base

Mix Dry Ingredients Separately:

In another bowl whisk together the flour baking soda cream of tartar and salt this keeps your rise and texture even throughout the batch

Combine Wet and Dry Mixtures:

Gradually add the dry ingredients to the wet in two or three stages stirring gently you want it just combined so the dough stays soft and never tough

Fold in Strawberries:

With a light touch fold in the finely chopped strawberries make sure they are evenly distributed but do not over mix or the dough may turn pink and sticky

Shape and Sugar the Dough:

Scoop out about a tablespoon of dough for each cookie roll into smooth balls and then roll each ball in the pink sugar until fully coated the sugar adds crunch and color

Arrange and Bake:

Place the sugared balls on your prepared baking sheet with plenty of space between each to allow room to spread bake for 8 to 10 minutes until just getting golden at the edges

Cool and Enjoy:

Let the cookies rest on the sheet for one minute to settle then carefully transfer to a wire rack to finish cooling they will hold their soft delicate texture best this way

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My favorite part is folding in the strawberries the scent reminds me of summer mornings picking berries with my grandmother years ago and I always use a touch of extra pink sugar for a little more sparkle just like she would have done

Storage Tips

These cookies are best eaten fresh for their soft centers and crisp sugary edges but you can store them in a tightly sealed container at room temperature for up to three days. If you want to keep them longer freeze the baked cookies in layers between parchment for up to two months. Let them thaw at room temp and they will taste nearly as wonderful as the day they were made.

Ingredient Substitutions

No champagne on hand Try sparkling white grape juice or nonalcoholic sparkling cider for a kid friendly or mocktail version. If strawberries are out of season use freeze dried strawberries crushed to a coarse powder gently fold in one third cup for plenty of berry flavor without the added moisture.

Serving Suggestions

Serve these with a glass of champagne a pot of tea or a bowl of spring berries for an easy yet elegant dessert tray. For extra flair sandwich two cookies with whipped cream cheese frosting and roll the edge in colored sugar.

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Cultural and Historical Context

Sugar cookies have long been a staple for celebrations across the US but adding fruit and a hit of bubbly gives these a modern twist. Champagne desserts go back centuries in Europe as status treats—making these cookies a nod to festive traditions old and new.

Recipe FAQs

→ How do I keep the cookies soft and chewy?

Be sure not to overbake; remove cookies as soon as the edges are lightly golden for a tender texture.

→ Can I use frozen strawberries instead of fresh?

Fresh strawberries are best for texture and flavor, but if using frozen, thaw and pat dry to prevent excess moisture.

→ Is it possible to omit the champagne?

Yes, sparkling water or a splash of lemon juice can substitute, though the flavor will slightly differ.

→ Why roll the dough in pink sugar?

Pink sugar adds sparkle, color, and a delicate crunch, enhancing both appearance and taste.

→ How should I store these cookies?

Keep them in an airtight container at room temperature for up to four days for peak freshness.