Christmas Sugar Cookie Shots Recipe: Easy Festive Party Treats

Picture this: the aroma of fresh butter, vanilla, and sugar swirling through your kitchen, mingling with the twinkle of fairy lights and the distant echo of carols. That’s what it feels like when a batch of Christmas Sugar Cookie Shots comes out of my oven—honestly, there’s nothing quite like it! The first time I made these, it was a snowy December evening, and I was knee-high to a grasshopper, watching my grandma transform simple ingredients into pure holiday magic. She’d wink at me, saying, “You can always sneak a little frosting when no one’s looking.” You know what? I still do.

The moment I tried my hand at these Christmas Sugar Cookie Shots, I was instantly hooked (and so were my kids, who couldn’t stop grabbing them off the cooling rack). It’s the kind of recipe that makes you pause—take a breath, and just smile—because you know you’ve stumbled onto something truly special. There’s a nostalgic comfort in every bite, but with a playful twist that feels modern and just a bit cheeky.

These cookie shots aren’t just for show—they’re dangerously easy, wildly fun, and perfect for festive parties, potlucks, or just brightening up your Pinterest board. I wish I’d discovered them years ago for holiday gatherings; now they’re a staple for Christmas Eve, cookie swaps, and gifting to friends. My family’s honest feedback? “Can we have these every year?” And in the name of research, I’ve tested this recipe more times than I’d care to admit. Trust me, these Christmas Sugar Cookie Shots feel like a warm hug, wrapped in sprinkles and laughter. Bookmark this one—you’ll want it for every holiday season!

Why You’ll Love This Recipe

Let’s face it—everyone loves a festive treat that looks adorable and tastes even better. After years of baking (and a dozen failed attempts at holiday cookies), I can say with confidence: these Christmas Sugar Cookie Shots are a party MVP. Here’s why you’ll love them:

• Quick & Easy: Ready in under 40 minutes—ideal for last-minute celebrations or spontaneous cravings.
• Simple Ingredients: Pantry staples you probably already own. No wild goose chases to specialty stores.
• Perfect for Festive Parties: These cookie shots shine at Christmas gatherings, potlucks, and even office parties.
• Crowd-Pleaser: Kids and adults alike can’t resist the fun shape and sweet flavors. I’ve seen entire trays vanish in minutes.
• Unbelievably Delicious: Crisp edges, soft centers, and a creamy filling that’s pure comfort food.

What makes these Christmas Sugar Cookie Shots stand out from the rest? It’s all about the balance—the dough is rich but not too sweet, and the shot glass shape is a playful twist that lets you fill them with anything from milk to homemade eggnog. I’ve experimented with chilling the dough for extra tenderness and adding just a hint of almond extract for a subtle flavor boost. Honestly, this isn’t just another sugar cookie—it’s my best version, perfected through years of baking and (a few kitchen disasters).

They’re not just good; they’re the kind of treat that makes you close your eyes with the first bite. Whether you’re aiming to impress without stress or want a recipe that turns any gathering into a memory, these cookie shots deliver. Comfort food, but with a festive twist—and a whole lot of holiday cheer.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and the perfect festive texture without any fuss. Most of these are pantry staples, and you’ll find plenty of room to play with substitutions if needed.

• For the Sugar Cookie Dough:
  • 2 1/2 cups (315g) all-purpose flour (King Arthur or Bob’s Red Mill work great—makes for a tender cookie)
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup (170g) unsalted butter, softened (adds richness)
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 tsp pure vanilla extract (use a good vanilla—Rodelle is my go-to)
  • 1/2 tsp almond extract (optional, but brings a lovely holiday aroma)
• For Decorating & Filling:
  • 1 cup (120g) powdered sugar (for a simple glaze or dusting)
  • 2-3 tbsp milk (dairy or plant-based, for thinning the glaze)
  • Festive sprinkles (red, green, gold—get creative!)
  • Mini chocolate chips or crushed candy canes (optional, for extra flair)
  • Edible glitter or shimmer (optional, for Pinterest-worthy sparkle)
  • Filling of choice: cold milk, hot cocoa, Irish cream, eggnog, or whipped cream
• Substitutions & Tips:
  • Use almond flour (1:1) for a gluten-free twist—texture will be a bit crumblier, but still delicious.
  • Swap butter for vegan margarine to keep things dairy-free.
  • If you’re out of almond extract, just stick to vanilla—still festive!
  • Can’t find festive sprinkles? Try colored sugar or chopped nuts for crunch.
  • In summer, swap out the Christmas colors for pastels and serve at birthday parties.

These ingredients are flexible—don’t stress if you need to swap something in a pinch. The magic is in the balance of butter, sugar, and a hint of vanilla. That’s where all the nostalgia lives.

Equipment Needed

• Mini muffin tin or shot glass silicone mold (these make the perfect cookie shot shape—Wilton and OXO have sturdy options)
• Mixing bowls (I use one for dry and one for wet ingredients to keep things tidy)
• Hand mixer or stand mixer (helps cream the butter and sugar to fluffy perfection)
• Silicone spatula (for scraping and mixing—plus, easy cleanup)
• Measuring cups and spoons (accuracy matters for cookie texture!)
• Cooling rack (for crisp edges and easier decorating)
• Piping bag or zip-top bag (to add glaze or whipped cream in a snap)

If you don’t have a shot glass mold, honestly, mini muffin tins work just fine—just press the dough up the sides for that classic shape. I’ve used both, and while the silicone molds help with release, a well-greased muffin tin and a little patience will get you there.

Maintenance tip: Wash silicone molds with warm, soapy water and let them air dry to avoid lingering odors. For budget-friendly options, look for generic silicone molds online—they’re usually just as good as the fancy ones!

Preparation Method

1. Preheat the Oven: Set your oven to 350°F (175°C). Line a mini muffin tin or shot glass mold with a light coating of nonstick spray.
2. Mix Dry Ingredients: In a medium bowl, whisk together 2 1/2 cups (315g) flour, 1/2 tsp baking powder, and 1/4 tsp salt. Set aside.
3. Cream Butter & Sugar: In a large bowl, use a hand or stand mixer to beat 3/4 cup (170g) softened butter and 1 cup (200g) sugar until pale and fluffy—about 2-3 minutes. The mixture should look light and almost airy.
4. Add Wet Ingredients: Beat in 1 large egg, 2 tsp vanilla extract, and (optional) 1/2 tsp almond extract. Mix until just combined; don’t overbeat!
5. Combine Mixtures: Gradually add the dry ingredients to the wet, mixing on low until a soft dough forms. If dough seems sticky, chill in the fridge for 15 minutes.
6. Shape Cookie Shots: Scoop about 1 tbsp (15g) dough into each mini muffin cup. Use your finger or a wooden dowel to press the dough up the sides, forming a “shot glass” shape. (Tip: Dip your finger in flour to prevent sticking.)
7. Bake: Place in the oven and bake for 10-12 minutes, or until edges are lightly golden and centers set. (Watch closely—overbaking leads to brittle cookie shots.)
8. Cool & Release: Let cookie shots cool in the pan for 10 minutes, then gently twist and lift out. Transfer to a cooling rack. If any stick, run a butter knife around the edge.
9. Decorate: Mix 1 cup (120g) powdered sugar with 2-3 tbsp milk until you have a thick glaze. Pipe or spoon glaze into and around the rims of cookie shots. Add festive sprinkles, mini chocolate chips, or edible glitter—whatever makes you smile!
10. Fill: Once completely cool, fill with your choice of milk, eggnog, or even a splash of Irish cream for adults. Top with whipped cream for extra fun.

Preparation notes: If your dough cracks, don’t panic—just patch with a little extra dough and press gently. The dough should feel soft but sturdy, not sticky. If it’s too dry, add a teaspoon of milk; too wet, sprinkle in a touch more flour.

Efficiency tip: Shape all the cookie shots first, then bake in batches if needed. While one batch cools, start mixing your glaze and prepping decorations. That’s how I get everything done before the party starts!

Cooking Tips & Techniques

After countless holiday batches (and more than a few mishaps), I’ve learned a thing or two about getting Christmas Sugar Cookie Shots just right:

• Chill the Dough: If it’s warm, the dough gets sticky and hard to shape. A quick chill in the fridge makes it much easier to work with.
• Don’t Overmix: Once the flour goes in, mix just until combined. Overmixing leads to tough cookies—learned that the hard way!
• Watch the Bake Time: Even 1-2 minutes over can cause cookies to crisp up too much. I always set a timer and check early.
• Use Silicone Molds for Easy Release: Metal pans work, but silicone makes popping out the cookie shots way less stressful.
• Patching Cracks: Sometimes the dough cracks as you shape it. Just grab a little dough, press it gently into place, and smooth it out—no one will know.
• Let Cool Completely Before Filling: Warm cookie shots will melt your fillings and make a mess. Patience pays off here.

I’ve definitely burned a batch or two by getting distracted—so I keep my baking station clear and ingredients ready to go. Multitasking? Prep decorations while the cookies bake, and fill them right before serving for best results. The key to success is paying attention to texture and color—golden edges mean they’re ready!

Variations & Adaptations

Christmas Sugar Cookie Shots are just the beginning! Here’s how you can make them your own:

• Gluten-Free Option: Substitute almond flour or a gluten-free all-purpose blend. The cookie shots will be a bit more delicate, but still absolutely delicious.
• Vegan Version: Use plant-based butter and a flaxseed egg (1 tbsp flaxseed meal + 2.5 tbsp water) instead of regular egg. Swap milk in the glaze for any non-dairy alternative.
• Flavor Twists: Add orange zest to the dough for a citrusy holiday vibe, or sprinkle cinnamon into the glaze for warmth.
• Seasonal Changes: For other holidays, swap red and green sprinkles for pastel ones at Easter or orange and black for Halloween.
• Different Fillings: Try chocolate mousse, peppermint whipped cream, or even cheesecake filling for extra indulgence.
• Personal Favorite: Last year, I tried crushed candy cane rims and filled the cookie shots with homemade eggnog—my family still talks about it!

Don’t be afraid to experiment. These cookie shots are endlessly adaptable—just swap ingredients or fillings to fit your party theme or dietary needs. Allergens? Stick to nut-free sprinkles and fillings if you’re serving a crowd.

Serving & Storage Suggestions

Serve these Christmas Sugar Cookie Shots slightly chilled or at room temperature for best flavor and texture. If you’re going all out for a party, arrange them on a festive platter with extra sprinkles and a side of mini candy canes. They pair perfectly with hot cocoa, mulled wine, or a glass of cold milk (trust me—it’s a classic combo).

Storage is easy: keep unfilled cookie shots in an airtight container at room temperature for up to 5 days. If filled, store in the fridge and enjoy within 24 hours to maintain crispness. For longer keeping, freeze the baked, undecorated cookie shots for up to a month—thaw at room temperature and decorate before serving.

Reheating? Not really needed, but if you want that fresh-from-the-oven warmth, pop them in at 300°F (150°C) for 2-3 minutes. The flavors tend to meld and mellow over time, making day-old cookie shots just as tasty (sometimes even better!).

Nutritional Information & Benefits

Each Christmas Sugar Cookie Shot (without filling) contains approximately:

• Calories: 110
• Fat: 5g
• Carbohydrates: 15g
• Protein: 1g
• Sugar: 8g

The recipe is nut-free (unless you add almond extract), and can easily be adapted to gluten-free or dairy-free diets. Key ingredients like butter and eggs offer a bit of protein and healthy fats, but let’s be real—these are a treat! The small serving size makes portion control easy, and swapping in almond flour or plant-based milk can lighten things up.

For me, the real wellness benefit is in sharing—baking together, laughing, and enjoying the holidays. Just keep an eye out if you have allergies; always check your sprinkles and fillings for hidden dairy or nuts.

Conclusion

If you’re looking for a sweet, festive, and downright fun holiday treat, Christmas Sugar Cookie Shots are absolutely worth a spot in your repertoire. They’re simple, customizable, and a guaranteed hit at any party. I love how they bring out smiles—whether it’s from the first bite or the playful decorating process.

Don’t hesitate to switch up the flavors, fillings, or decorations to suit your crowd. That’s the beauty of holiday baking—making it yours. Personally, these cookie shots hold a special place in my heart because they turn everyday moments into memories (plus, they look adorable on Pinterest!).

If you try this recipe, let me know in the comments—share your favorite fillings or decorating tips! Tag your creations on social media so we can all enjoy your holiday cheer. Happy baking, and may your Christmas be as sweet as your cookie shots!

FAQs

Can I make Christmas Sugar Cookie Shots ahead of time?

Yes! Bake the cookie shots up to 5 days in advance and store them in an airtight container. Fill and decorate right before serving for best results.

What can I use if I don’t have a shot glass mold?

A mini muffin tin works perfectly—just press the dough up the sides to create a cup shape. Grease well to make release easier.

How do I keep the cookie shots from sticking to the pan?

Use nonstick spray or butter to grease the molds. Let the cookie shots cool for 10 minutes before gently twisting to release.

Can I make these gluten-free or vegan?

Absolutely! Substitute almond flour or a gluten-free blend, and use vegan butter and a flaxseed egg for a plant-based option.

What fillings work best for Christmas Sugar Cookie Shots?

Milk, eggnog, hot cocoa, whipped cream, or even boozy options like Irish cream. You can get creative with mousses or cheesecake fillings too!

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