Step inside my winter tavern kitchen, where the hearth is warm, the air smells like cinnamon and celebration, and a little bit of magic finds its way into every bowl. These Champagne Chai Snickerdoodles are soft, spiced, and kissed with a splash of Korbel—a festive twist on a nostalgic cookie. They’re the kind of baked treat you bring out when friends gather, laughter rises, and the night feels enchanted.
These cookies shine brightest during the holiday season—November through January—when warm spices, sparkling champagne, and cozy flavors feel most at home. They’re perfect for:
- Holiday parties and cookie swaps
- New Year’s Eve treats
- Celebratory winter gatherings
- Gifting in pretty tins
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Ingredients
*~**~~see recipe card for quantities~**~*~
Cookies
- all purpose flour
- cream of tartar
- baking soda
- sea salt
- ground cinnamon
- ground ginger
- ground nutmeg
- unsalted butter
- cane sugar
- brown sugar
- egg yolk
- vanilla extract
- Korbel Champagne
Chai-Sugar Coating
- cane sugar
- ground cinnamon
- ground ginger
- ground nutmeg
Brown Butter Champagne Glaze
- unsalted butter
- powdered sugar
- Korbel Champagne
- sea salt
- vanilla extract
Instructions
- Whisk all dry ingredients and spices.
- Cream butter and sugars until fluffy, then mix in the yolk and vanilla. Add champagne, then dry ingredients, and chill 20–30 minutes.
- Mix chai-sugar coating. Scoop dough into 1.5 tbsp balls and roll in the spiced sugar. Bake at 350°F for 9–11 minutes until puffed with light cracks. Cool completely.
- Brown the butter, cool slightly, then whisk with powdered sugar, champagne, vanilla, and salt. Swirl onto cooled cookies.
Hint: For thicker, chewier cookies, don’t skip chilling the dough—even 20 minutes makes a big difference.
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Whisk
- Cookie scoop
- Baking sheet
- Parchment paper
- Saucepan (for browning butter)
- Cooling rack
You can find my kitchen tavern favorites here!
Champagne Chai Snickerdoodles with Brown Butter Champagne Glaze
Equipment
- mixing bowls
- whisk or hand mixer
- cookie scoop or spoon
- Baking Sheet
- Parchment Paper
- saucepan
- Cooling Rack
Ingredients
Cookies
- 1 ⅓ cup all purpose flour
- ¾ tsp Cream of tartar
- ½ tsp baking soda
- ¼ tsp sea salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ cup unsalted butter softened
- ½ cup can sugar
- 2 tbsp brown sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 2 tbsp korbel champagne
Chai Sugar Coating
- 2 tbsp cane sugar
- ½ tsp ground cinnamon
- 1 pinch ground nutmeg
Brown Butter Champagne Glaze
- 3 tbsp unsalted butter
- ¾-1 cup powdered sugar
- 1-2 tbsp korbel champagne
- 1 small pinch salt
- ¼ tsp vanilla extract
Instructions
Make the dough
- Whisk flour, cream of tartar (or baking powder), baking soda (omit if using baking powder), salt, and all chai spices.
- In another bowl, beat the butter with the sugars until fluffy.
- Mix in the egg yolk and vanilla.
- Add the champagne; it may look slightly bubbly — that’s perfect.
- Add the dry ingredients and mix until a soft dough forms.
- Chill the dough 20–30 minutes so they stay thick and chewy.
Roll
- Stir the chai-sugar coating together.
- Scoop dough into 1.5 tbsp balls (6–7 total).
- Roll each ball in the chai sugar.
Bake
- Bake at 350°F for 9–11 minutes, until puffed with lightly crackled tops.
- Cool completely before frosting.
Glaze
- Brown the butter in a small saucepan until golden and nutty. Cool 5–10 minutes.
- Whisk in powdered sugar, vanilla, salt, and 1–2 tbsp champagne until smooth and creamy.
- Pipe or spoon onto cooled cookies.
Storage
- Store unfrosted cookies in an airtight container for up to 5 days.
- Frosted cookies last 3–4 days at room temperature.
- Freeze unfrosted cookies for up to 2 months.
FAQ
Yes! Refrigerate up to 48 hours or freeze up to 2 months.
No, it adds subtle sparkle and brightness rather than alcohol flavor.
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