Description
Delight in these festive Christmas Sugar Cookie Shots, perfect for holiday parties and cozy gatherings. These mini cookie cups are buttery and soft, topped with colorful sprinkles, and filled with milk or flavored liqueur for a fun and delicious treat that embodies the spirit of the season.
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 flavored liqueur (e.g., vanilla vodka or cake-flavored liqueur, optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin or spray it with non-stick spray to ensure easy removal of the cookie shots.
- Cream Butter and Sugar: In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy, creating a smooth base for your cookie dough.
- Add Wet Ingredients: Mix in the egg, vanilla extract, and almond extract until everything is well combined, infusing your dough with rich and aromatic flavors.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the raising agent and seasoning.
- Combine Mixtures: Gradually add the dry ingredients into the wet mixture, stirring just until combined. Avoid overmixing to keep your cookies tender.
- Fill Muffin Tin: Using a small cookie scoop or tablespoon, drop the dough into each mini muffin cavity, filling about two-thirds full to allow room for rising and shaping.
- Bake the Cookies: Place the muffin tin in the oven and bake for 10-12 minutes or until the edges turn golden and tops appear set, ensuring not to overbake for moist cookies.
- Create Wells: Let the cookies cool in the tin for 5 minutes, then gently press a small shot glass or the back of a measuring tool into the center of each warm cookie to form a little well for the filling.
- Decorate Edges: After the cookies are completely cool, lightly dip the edges in water or corn syrup, then roll them in red and green sugar sprinkles to create a festive, colorful rim.
- Fill and Top: Pour milk and/or your choice of flavored liqueur into each cookie shot bowl. Optionally, top with whipped cream for an extra indulgent touch.
- Serve and Enjoy: Serve these charming cookie shots immediately to impress your guests with a unique and delicious holiday treat.
Notes
- For non-alcoholic versions, simply fill the cookie shots with milk or a milk alternative.
- Ensure the cookies are completely cooled before decorating the edges to prevent sprinkles from sliding off.
- You can substitute almond extract with more vanilla extract if preferred.
- Use mini muffin tins to maintain the perfect shot glass size.
- Store leftover cookie shots in an airtight container at room temperature for up to 3 days; fill with milk or liqueur just before serving.
