Aperol Spritz Cookies 🍊🍹🍪
Bubbly, zesty, and dressed to impress—these cocktail-inspired cookies are crisp, citrusy, and topped with a vibrant Aperol glaze. Perfect for summer brunches, bridal showers, or happy hour with a twist!
Yields: 12–18 cookies
Cookie Dough
30 g Prosecco or sparkling wine
113 g unsalted butter, room temp
90 g granulated sugar
½ egg yolk
160 g all-purpose flour
⅛ tsp salt
Pink + orange/yellow food coloring (optional)
Aperol Glaze
120 g powdered sugar, sifted
33 g Aperol
Directions for the Cookie Dough
Reduce the Prosecco - In a small saucepan, boil the prosecco over medium heat for 1–2 minutes until it reduces to approximately ¼ cup. Cool completely.
Cream the Butter & Sugar - In a stand mixer with paddle attachment, cream the butter briefly. Add sugar and beat until light and fluffy, scraping down the bowl as needed.
Mix in Yolk & Color - Add the egg yolk and food coloring (if using); mix until combined.
Add Dry Ingredients - Gradually add flour in batches, mixing after each addition. Add salt and mix again.
Add Reduced Prosecco - Drizzle in the cooled prosecco reduction and mix until fully incorporated. Scrape down the bowl. Cover and refrigerate dough for 45–60 minutes, or overnight.
Preheat & Shape - Preheat oven to 350°F (175°C). Scoop 2 tbsp of dough, form into balls, and place 2 inches apart on a parchment-lined baking sheet.
Bake - Bake on the middle rack for 12–14 minutes, or until the edges are lightly golden. Cool cookies on the baking sheet for a few minutes, then transfer to a wire rack.
To Make the Glaze: Whisk Aperol into the sifted powdered sugar until a thick, drippable glaze forms.
To Glaze the Cookies: Once cookies are fully cool, dip or drizzle each one with glaze. If dipping, swirl gently as you lift. Let excess drip off, then place on the wire rack.
Garnish: Top with fresh orange or lemon zest, or a thin slice of citrus if desired. Let glaze set before serving or packaging.
