Chandon Sparkle Cookies

Chandon Sparkle Cookies
Staff Writer
Chandon

Chandon Sparkle Cookies

Christina Tosi of Momofuku Milk Bar shares her holiday recipe with us for Chandon Sparkle Cookies. 

24
Servings
226
Calories Per Serving
Deliver Ingredients

Ingredients

For the cookie dough

  • 1 Cup butter, unsalted
  • 1/2 Cup light brown sugar
  • 2 1/4 Cups all-purpose flour, plus 1/2 cup for dusting
  • 1/2 Teaspoon kosher salt

For the Chandon icing

  • 2 Cups confectioners' sugar
  • 1/4 Cup Chandon sparkling wine
  • Food coloring, optional

For the Chandon sugar sprinkles

  • 1 Cup granulated sugar
  • Food coloring, optional
  • 4 Tablespoons Chandon sparkling wine

Directions

For the cookie dough

Preheat oven to 350 degrees.

In a stand mixer with a paddle attachment, cream butter and light brown sugar on medium-high for 2 minutes until well incorporated. Add 2 1/4 cups flour and salt and mix on low speed until well incorporated, about 1 minute. Flatten dough into 2 evenly shaped pancakes. Wrap in plastic wrap or waxed paper and refrigerate at least an hour. 

Remove dough from refrigerator, dust with some of the 1/2 cup flour, and roll out to 1/4-inch thickness with a rolling pin or the base of a Chandon sparkling wine bottle. Cut into shapes and gently transfer to a lined or nonstick baking sheet. (Work quickly. The colder the dough is the easier it is to cut, transfer to the oven and bake.) Bake cookies for 10 to 12 minutes, or until slightly golden around the edges.

For the Chandon icing

In a medium bowl, whisk together the sugar and the wine. Color with food coloring. Use or set aside until the cookies are ready for decoration.

For the Chandon sugar sprinkles

In a small bowl, combine the sugar and 2 tablespoons of the wine. With a spoon, toss together until sugar is evenly coated. Spread on a clean, dry baking sheet and let sit at room temperature overnight to dry.

In a food processor or blender, pulse the sugar clumps until the mixture looks like granulated sugar. Transfer to a small bowl and add remaining 2 tablespoons of the wine. With a spoon, toss together until sugar is evenly coated. Spread on a clean, dry baking sheet and let sit at room temperature overnight to dry.

In a food processor or blender, pulse the sugar clumps until the mixture looks like granulated sugar. Use immediately to glam up Chandon Sparkle cookies or store in an airtight container at room temperature for up to 6 months.

Nutritional Facts

Total Fat
7g
10%
Sugar
4g
4%
Saturated Fat
2g
8%
Cholesterol
3mg
1%
Carbohydrate, by difference
40g
31%
Protein
4g
9%
Vitamin A, RAE
23µg
3%
Calcium, Ca
100mg
10%
Choline, total
2mg
0%
Fiber, total dietary
3g
12%
Folate, total
45µg
11%
Iron, Fe
2mg
11%
Magnesium, Mg
7mg
2%
Niacin
2mg
14%
Phosphorus, P
42mg
6%
Selenium, Se
6µg
11%
Sodium, Na
117mg
8%
Water
10g
0%

Cookie Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cookie Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Cookie Wine Pairing

Milk is more traditional with cookies than wine in the U.S., but a few cookies and a glass of sweet wine make a simple, enjoyable dessert. Sweet chenin blanc, muscat, or amontillado sherry with nut-based cookies; sauternes or sweet German wines with sugar cookies; cabernet sauvignon or cabernet franc with chocolate desserts; Italian vin santo with biscotti.