Description
These festive Christmas Sugar Cookie Shots combine the delightful flavors of classic sugar cookies with a fun twist – a hollow center filled with milk and optional flavored liqueur, topped with whipped cream. Perfect for holiday parties, these mini cookie shot glasses are both delicious and whimsical, decorated with red and green sugar sprinkles for a cheerful holiday touch.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Decoration and Filling
- Red and green sugar sprinkles for decoration
- 1 cup milk (for filling)
- 1 cup whipped cream (optional, for topping)
- 1-2 ounces of flavored liqueur (e.g., vanilla vodka or cake-flavored liqueur, optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin or spray with non-stick spray to ensure the cookies don’t stick.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the texture is light and fluffy, which helps create tender cookies.
- Add Eggs and Extracts: Beat in the egg, vanilla extract, and almond extract until everything is well incorporated, which adds flavor and moisture to the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix as that can toughen the cookies.
- Fill Muffin Tin with Dough: Use a small cookie scoop or tablespoon to drop the dough into the mini muffin tin cavities, filling each about two-thirds full to leave room for rising and creating the well.
- Bake the Cookies: Bake for 10-12 minutes until the edges turn golden and tops are set. Keep an eye on them to avoid over-baking which can dry them out.
- Create Wells in Cookies: After removing from the oven, let the cookies cool in the pan for 5 minutes. Then, while still warm, press gently with a small shot glass or the back of a measuring tool to create a hollow center for the milk shot.
- Decorate Cookie Edges: Once fully cooled, dip the edges of each cookie shot in water or corn syrup, then roll them in red and green sugar sprinkles to give a festive, colorful border.
- Fill and Garnish: Fill each cookie shot well with milk and/or your choice of flavored liqueur. Optionally, top with whipped cream for extra indulgence.
- Serve and Enjoy: Serve immediately for the best texture and flavor experience. These fun cookie shots are sure to bring festive cheer to any holiday gathering.
Notes
- Ensure not to overmix the dough to maintain tender cookies.
- Use softened butter for easier creaming and better texture.
- Press wells gently to avoid cracking the cookie.
- Cookies are best served the same day for freshness.
- Optional liqueur adds adult flair but can be omitted for a kid-friendly version.
- Milk can be substituted with any dairy or non-dairy milk as desired.
