📖 Instructions

1. Cream butter and sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Don't skimp on this step; properly creamed butter and sugar are key to a tender cookie.
2. Add egg and vanilla: Beat in the egg and vanilla extract until well combined. Scrape down the sides of the bowl to ensure everything is evenly mixed.
3. Incorporate Champagne reduction: Slowly drizzle in the cooled Champagne reduction, mixing until just combined. Be careful not to overmix at this stage.
4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Gradually add dry ingredients to wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Again, avoid overmixing.
6. Chill the dough: Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes, or up to 2 hours. Chilling prevents the cookies from spreading too thin during baking.
7. Preheat oven: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. This will prevent the cookies from sticking and make cleanup easier.
8. Scoop dough onto baking sheets: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
9. Bake the cookies: Bake for 8-10 minutes, or until the edges are lightly golden brown. The centers will still look slightly soft, but they will firm up as they cool.
10. Cool on baking sheets: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
11. Prepare the Champagne glaze (optional): While the cookies are cooling, prepare the glaze by whisking together the powdered sugar and Champagne reduction until smooth. Add more Champagne reduction, one teaspoon at a time, until you reach your desired consistency.
12. Glaze the cookies (optional): Once the cookies are completely cooled, dip the tops in the glaze or drizzle the glaze over them using a spoon. Let the glaze set before serving.
13. Garnish (optional): Sprinkle with edible gold glitter or coarse sugar for an extra touch of elegance. Alternatively, a few strategically placed sprinkles can add a touch of whimsy.