Champagne Sugar Cookies

• Produce

  • 1/4 cup Pomegranate, juice

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 6 cups Powdered sugar
  • 1/4 tsp Salt
  • 1 Sparkling sugar
  • 1 (15.25 oz box Vanilla cake mix

• Dairy

  • 5 tbsp Butter, unsalted
  • 1 stick Butter, unsalted

• Beer, Wine & Liquor

  • 1/2 cup Barefoot bubbly moscato spumante

Found on showmetheyummy.com

Description

Directions

• In a large bowl, stir together cake mix, eggs, butter, and champagne.
• Cover with saran wrap and chill in the fridge for 30 minutes.
• Line a cookie sheet with a silicone mat and use a 1.5 tablespoon cookie scoop to form the dough into balls.
• Place on cookie sheet and chill the cookies for an additional 10 minutes
• Preheat oven to 350 degrees F and bake cookies for 9-11 minutes, or until cookies are cooked.
• Cool before frosting with buttercream.
• Using a stand or hand mixer, beat butter for 60 seconds.
• Pour in powdered sugar, salt, pomegranate juice, and champagne.
• Beat until all the ingredients are combined and the frosting is fluffy.
• Frost the cookies using a knife or pipe the frosting on using a piping bag fitted with a Wilton 1M tip.
• Top with sparkling sugar and enjoy!