Leftover Prosecco Sugar Cookies

August 31, 2024

Whether you didn’t finish the bottle, you’re looking for a fun recipe for your next girls, or you’re in the market for egg-free sugar cookies, this recipe is for you!

Prosecco is my wine of the moment, but a lot of people see it as a difficult wine to drink alone because it’s tough to store once you open a bottle! When I’m not using my favorite sparking wine plug, I love to find recipes to use Prosecco in. I recently stumbled upon how using sparkling wine in sugar cookies can omit the need for eggs. Whether for dietary preferences or you just haven’t had a chance to go to the grocery store (we all know the feeling…) I believe everyone should still get to enjoy the delight of a sugar cookie!

Not only is this recipe super quick and easy, but you probably also have all of these ingredients in your kitchen! Plus who doesn’t love an excuse to pop some bubbly?

Time: 45 minutes

Yield: 18 cookies

Cookie Ingredients

2 cups of Valevino Skinny Dip Prosecco
1 ¼ cups all-purpose flour
1 tsp baking powder
½ white sugar
⅓ c butter softened
1 tsp vanilla

Cookie Directions

Step 1: Boil down the Prosecco

In a small saucepan over high heat boil the Prosecco for 15 minutes or until reduced to about a ½ cup.

Step 2: Chill Prosecco reduction

Chill the reduced Prosecco until cold to the touch. (I like to toss it in the freezer to cool it down faster, but keep a close on it so it doesn’t freeze.)

Step 3: Press some buttons

Preheat oven to 375° F

Step 4: Combine dry ingredients

Whisk together flour and baking powder in a medium-sized mixing bowl.

Step 5: Combine butter and sugar

Mix softened butter and sugar in a large mixing bowl until light and fluffy. (I recommend using an electric or stand mixer.)

Step 6: Combine wet ingredients

Stir chilled Prosecco reduction and vanilla into the butter and sugar mixture until combined. (This might not look a little chunky, but when blended with flour it will turn out smooth.)

Step 7: Combine dry and wet ingredients

Gradually add in flour mixture and blend until a soft dough forms.

Step 8: Shape the dough

Form 1” dough balls with a cookie scoop or teaspoon and drop onto parchment-lined cookie sheets.

Step 9: Shape the dough

Press down lightly on the dough balls to make thick rounds. (Not pressing the dough down results in very round cookies.)

Step 10: Bake your cookies

Bake for 12 minutes or until set. (I prefer to have very lightly golden edges as I like a chewy cookie. If you prefer crunchy cookies feel free to leave them in a bit longer to brown.)