By now we're friends and you know I don't love to spend a ton of time baking, right? But, I also like to have festive, sweet treats for the holidays. Which means I've become a master of jazzing up box mixes.
If you're cut from the same cloth as me, do keep on reading, friend. I've definitely got a treat for my fellow anti-bakers!
I started with a Betty Crocker Super Moist Golden Vanilla Cake mix, added some champagne, whipped up a champagne glaze and ended up with a moist, sweet cookie boasting a pleasing Champagney zip.
(Champagney? Totally a word.)
How do you like that, Betty Crocker?
Champagne & White Chocolate Cookies with Champagne Glaze:
Betty Crocker Super Moist Golden Vanilla Cake Mix
1/8 Cup Canola Oil
1/2 Cup Champagne (Oh, go ahead and get the cheap stuff. I won't tell)
1/2 Bag of White Chocolate Chips
Sugar Pearl Sprinkles (optional)
Preheat the oven to 350 degrees. Take your cake mix and completely disregard all the instructions on the box. Just go ahead and throw the mix and second two ingredients into a mixer and press go. When it's all happily mixed together, fold in your chips. Your dough will be a bit stickier than typical sugar cookies, but it'll all work out in the end. Drop the dough by tablespoons onto a greased cookie sheet. Bake for 10-15 minutes until they are very lightly golden topped.
*Side note: With the added glaze and sugar pearls, these cookies are really sweet. Next time I might make these mini-sized instead. Perhaps I'll drop them by 1/2 tablespoons or even teaspoons. Just a thought.
1/2 C Powdered Sugar
1/4 C Champagne
1/2 T Egg White
Beat all the ingredients together for several minutes until glaze peaks slightly. Glaze cookies while warm and add sprinkles, if desired. Allow cookies to cool completely before stacking.
These cookies are perfect for your New Year celebrations, but I could see them enjoyed at a myriad of Champagne worthy events. Bridal showers, Valentine's day parties...totally random Tuesday movie-a-thons. You get the picture.
Now, you've read this far and are probably concerned with the champagne wastage going on in this recipe. You could buy the mini bottles, you could double the recipe, you could drink whilst cooking...or you could do what I did: freeze the leftovers in ice-cube trays. Intrigued? If you come back tomorrow I'll tell you what I'm going to do with those frozen champagne cubes.