Super soft, delicate cookies flavored with orange and champagne. Then they are topped off with a champagne glaze.
These mimosa cookies are light and great for a party or brunch dessert. You get all the wonderful notes of a mimosa in a sweet treat. By using both orange zest and juice you get a perfect citrus flavor.
As you add the champagne and orange juice to the mixture it will look curdled and separated but don’t worry it will come together when you add in the flour.
When you are zesting you always want to be careful not to zest too far down. If you zest down into the white pith it can make the cookies bitter.
In making the glaze you can substitute water for the champagne if you prefer. The flavor isn’t too strong, just a pleasant subtle taste. The glaze needs to be on the thicker side. To check if it is thick enough, you will lift the spoon out. In doing so, you should be able to make a figure eight before the glaze settles back together.
To make mimosa cookies you will need:
- 1 cup unsalted butter (softened)
- 1 1/4 powdered (confectioners) sugar
- 1 tsp salt
- 1 large navel orange (zest and juice)
- 1/2 tsp vanilla extract
- 1/4 champagne
- 2 1/2 cups AP flour
- 1/4 cup champagne
- 1 1/2 cup powdered sugar*
- Using a micro plane or zester, zest the entire orange, about 2 teaspoons. Once zested, cut the orange in half and squeeze the juice, you need 1/4 cup of juice.
- Beat the butter until creamy then add powdered sugar in 3 additions.
- After add in the zest, salt, and vanilla extract. Mix together fully.
- Add the 1/4 cup of champagne and 1/4 cup of orange juice and combine. It will look curdled. Don’t panic.
- Add in the flour and mix until fully combined. Scoop the dough into balls. I used a small cookie scoop for these.
- Preheat the oven to 350 F. While the oven heats let the dough balls chill in the fridge.
- Bake on a lined cookie sheet for 10 minutes.
- Let cool on the pan for a couple minutes, before moving them to a wire rack to cool completely.
Making the Glaze:
- While the cookies cool, make the glaze by combining the champagne and powdered sugar. The amount of powdered sugar will depend. Keep testing for thickness.
- Then once the cookies are fully cool dip the top in the glaze and let the glaze dry.
- Add the powdered sugar to the butter in 3 additions and mix slowly to avoid getting a powder sugar cloud.
- Start with 1 cup of powdered sugar for the glaze then add until you get to the desired thickness.
- When zesting the orange be sure not to zest into the white pith.