Champagne-Frosted Cookies Are a Sweet Way to Say Happy New Year

12/27/2013 at 12:01 PM ET

Christina Tosi Momofuku Milk Bar Champagne Cookies
Courtesy Christina Tosi

Break out the bubbly! Christina Tosi, founder of NYC bakery Momofuku Milk Bar, has a new tradition for your New Year’s Eve party: cookies topped with a sparkling-wine icing.

“I approach baking for New Year’s Eve with the thought that people are a little food-ed out from the holidays. So I’ve tried to come up with cookies that aren’t very sweet,” Tosi tells PEOPLE of her cookie recipe, which uses just butter, sugar, flour and salt.

Once decorated with the simple frosting, which Tosi makes with Chandon sparkling wine (she’s teamed with the brand for the holidays) and confectioner’s sugar, these cookies are “a really nice complement to a glass of bubbly,” she says.

Use cookie cutters shaped like stars and champagne flutes—”or anything representative of a New Year’s Eve celebration,” Tosi says. Sprinkles made with bubbly and granulated sugar make her food even more festive.

“The cookie itself is low profile, so you’re glamming it up,” she explains. Try it for yourself below!

Christina Tosi Momofuku Milk Bar Champagne Cookies
Courtesy Christina Tosi

New Year’s Eve Cookies
Servings vary

1 cup unsalted butter
½ cup light brown sugar
2¼ cups flour, plus a sprinkle for rolling
½ tsp. kosher salt
½ cup all purpose flour for dusting

1. In a stand mixer with a paddle attachment, cream butter and light brown sugar on medium-high until well-incorporated, about 2 minutes. Add flour and salt and mix on low speed until well-incorporated, about 1 minute.

2. Flatten dough into two evenly shaped pancakes. Wrap in plastic wrap or wax paper and chill in the fridge for at least an hour.

3. Preheat oven to 350 degrees. Once dough is chilled, remove from refrigerator, dust with a sprinkling of flour and, with a rolling pin, roll out to ¼-inch thickness.

4. Cut out desired shapes. Gently transfer shapes to a lined or nonstick baking sheet. (Work quickly! The colder the dough, the easier it is to cut, transfer and bake.) Bake cookies until slightly golden around the edges, 10-12 minutes. Let cool completely before decorating.


2 cups confectioner’s sugar
¼ cup sparkling wine (use rosé for a pink tint)
Food coloring, as desired

In a medium bowl, slowly whisk sparkling wine into confectioner’s sugar. Color icing as desired.


1 cup granulated sugar
4 tbsp. sparkling wine, divided

1. In a small bowl, combine sugar and 2 tbsp. sparkling wine, tossing with a small spoon until sugar is evenly coated. Spread sugar on a clean, dry baking sheet and let sit out at room temperature overnight to dry out.

2. In a food processor or blender, pulse sugar clumps into a granulated, sugar-like state. Repeat steps 1-2 using the pulsed sugar and only 1 tbsp. sparkling wine. Repeat again.

Cookies can be kept for several days in an airtight container at room temperature.

—Kate Hogan

FILED UNDER: Baking , Dessert , Food , Holidays , Recipes

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms
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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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