Wine Drop Cookies

Rich, fruity, and utterly decadent, these Wine Drop Cookies are a game-changer for any wine lover. With the subtle tang of Cabernet Sauvignon or Merlot, these tender treats are perfect for a sophisticated gathering or a cozy night in with friends.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup red wine (Cabernet Sauvignon or Merlot work well)
• Colored sugar or sprinkles for decoration (optional)

Instructions

Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper or a silicone mat.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Set aside.

In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, followed by the vanilla extract.

Gradually mix in the flour mixture until just combined, being careful not to overmix.

Stir in the red wine until fully incorporated.

Use a cookie scoop or spoon to drop rounded balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

If desired, sprinkle the tops with colored sugar or sprinkles before baking.

Bake for 12-15 minutes, or until the edges are lightly golden.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Use high-quality red wine for the best flavor, as it’s a prominent ingredient in these cookies.

Since the wine flavor will mellow out during baking, don’t worry if you’re not a huge fan of wine.

For a more vibrant color, use a bold red wine like Cabernet Sauvignon.

If you prefer a milder flavor, go with a smoother wine like Merlot.

If you don’t plan on decorating the cookies right away, store them in an airtight container at room temperature for up to 3 days.

These cookies will be soft and chewy when they’re fresh out of the oven, but they’ll firm up as they cool.

If you prefer a crisper cookie, bake for 15-17 minutes.

Nutrional Value

• Calories: 220
• Total Fat: 12g
• Saturated Fat: 8g
• Cholesterol: 20mg
• Sodium: 150mg
• Total Carbohydrates: 24g
• Dietary Fiber: 0g
• Sugars: 12g
• Protein: 2g