I love baking, especially at Christmas!  This was my first time baking with Pink Champagne.  First, I attempted to infuse Pink Champagne into the sugar cookie batter and bake.  However, that did not turn out  as planned.  To be honest, they tasted a bit tart.  Not to worry!  Later, I tried whipping up a Pink Champagne Buttercream Frosting.  Yum!  It just so happened, while I was baking my sister requested Candy-cane Sugar Cookies.

 

Pink Champagne Buttercream Frosting

I used a recipe from Pillsbury.  However, due to my food allergies I had to modify it slightly.

My modified version:

1 cup Earth Balance Butter

3 cups powdered sugar

1/2 cup pink champagne (I added a little extra)

1-2 drops red food coloring

Candy-cane Sugar Cookies

I used a box of dairy-free and gluten-free sugar cookie mix.  After using cookie cutters to make Christmas inspired shapes, I added in pieces of candy-cane before baking.  An alternative option, is to decorate the baked cookies with regular frosting and then add candy-cane pieces as a garnish.

 

Happy Baking!

 

Enjoy!

 

Merry Christmas!

with love, xo