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Italian Champagne Cookies

Italian Champagne Cookies

Yield: 4 dozen 1x
Prep: 45 minutesCook: 45 minutesTotal: 1 hour 30 minutes


2 ½ sticks butter softened (20 tablespoons)

1 cup confectioner’s sugar

1 teaspoon almond extract

½ teaspoon vanilla extract

1 teaspoon salt

3 cups all-purpose flour

Red and Green food coloring (gel colors like this works best – affiliate link)

Cooking spray

½ cup red and green sprinkles (affiliate link) – aka ‘Jimmies’ if you are from Boston


Preheat oven to 350 degrees F.

In the bowl of a stand mixer with the paddle attachment, beat softened butter for two minutes until creamy.

Add confectioner’s sugar and with mixer on low, incorporate the two and beat two more minutes until light and fluffy.

Add both extracts and salt and mix to combine.

With mixer running on low, measure out and add one cup of flour at a time until all three are added.

Scrape the bowl and mix just to combine.

The dough should weigh about 30 ounces. Divide into three 10-ounce balls and place two of the balls into two small bowls.

Add enough red dye to one and green dye to other to make vivid red and green dough balls. If using the gel dye, about an eighth of a teaspoon of gel per dough ball. Leave one ball without dye. (I used disposable latex gloves to mix the dye in by hand to prevent my hands from getting dyed with green and red.)

Roll out each ball into a log 24 inches long.

Press the three logs to each other and form one round log, again, 24 inches long.

Spray the log with kitchen pan spray to help the sprinkles stick.

Pour the sprinkles out onto your counter and roll the now wet log into and over the sprinkles so all sides get covered. Does not have to be perfect, but do use all of the sprinkles.

This one log will yield 48 cookies, each ½ inch thick. To accomplish this, cut the log in half, then each half in half. This will give you four, six-inch pieces. Cut each six-inch piece in half so you now have eight, three-inch pieces. Now cut each three-inch piece in half which will give you 16 pieces. Finally cut each of those 16 pieces into 3 cookies.  This will yield 48 cookies, each ½ inch thick.

Line cookie sheets with parchment and place 12 cookies per tray.

Bake one pan at a time in the center of the oven for 10-12 minutes or until the bottoms are slightly golden. (I baked ours for exactly 11 minutes per pan, but ovens vary so check at the 10-minute mark)

Slide the parchment onto a rack to cool then slide the cookies off of the parchment and cool completely.

Serve immediately or store in an air-tight container up to two days.

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© Author: A Family Feast
Cuisine: Italian American Method: baking