Champagne Chai Snickerdoodles with Brown Butter Champagne Glaze
A soft, spiced holiday cookie kissed with bubbly warmth.
Servings: 7 cookies
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.