If you’ve ever had a Valentine (or not), you know that V-Day constantly toes the line between classy and cliché. Roses? Seen ’em. Chocolates? Yeah, yeah, yeah. Teddy bears? Everywhere.
So if you’re looking to switch things up this year, these cookies were made for you. I’ve taken the most romantic Valentine’s pairing — champagne and strawberries — and turned them into something brand new. These cookies have the bubbly. They have the berry. And they are even shaped like little hearts. (Or tushies, depending on the angle.)
For the couples out there, these cookies are the perfect gift to show your S.O. that you’re not a boring Valentine. For the unattached, they pair really well with the latest Netflix lineup.
Without further ado, grab your sexiest apron and turn your oven on. Things are about to get steamy.
Strawberry Champagne Cookies
- Prep Time:40 minutes
- Cook Time:12-15 minutes
- Total Time:55 minutes
- Servings:6 cookies
- 1 carton strawberries
- 1/3 stick butter
- 1 1/2 cup champagne
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1 1/4 cup flour
- 4-6 drops red food coloring
- powdered sugar
Cook down champagne for 15-20 minutes over medium heat, stirring occasionally. Transfer to a bowl and chill for 2 hours.
Wash and slice strawberries in half, removing the stem from the top.
Combine butter, sugar, and vanilla.
Slowly add in the chilled champagne, one tbsp at a time, mixing until well combined. The mixture will be lumpy.
Mix flour and baking powder in a separate bowl.
Add dry ingredients to wet ingredients. Mix until combined.
Add in red food coloring and mix to reach your desired light pink color.
Scoop dough into balls using a spoon or ice cream scoop.
Flatten one ball with your palm.
Place strawberries on flattened dough and cut dough into a heart shape.
Flatten another ball and lay it over the strawberry.
Pinch the top and bottom layers of dough together to form the cookie.
Place cookies onto a greased baking sheet and bake at 375ºF for 12-15 minutes, or until dough crisps at the edges.