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Holiday Sugar Cookie Shots

A closeup photo of Tiffany holding a bouquet.
By Tiffany
Modified: · Published:

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Holiday sugar cookie shots are baked sugar cookie shot glasses topped with sprinkles and filled with milk, eggnog, mousse, pudding, Irish cream liquor, or ice cream.

Christmas Sugar Cookie Shots

These are a sweet treat others will remember! They’re so unique and can easily be customized for baby showers, birthdays, or other holidays besides Christmas.

I used Wilton’s cookie shot mold called Sweet Shooters. Wilton’s pan set comes with a chocolate chip cookie shot recipe to try too.

  • Shortening
  • Sugar
  • Large Egg
  • Honey
  • Lemon Extract
  • All-Purpose Flour
  • Salt
  • Red Sugar Sprinkles
  • Green Sugar Sprinkles
  • Almond Bark or Candy Melts
  • Sprinkles for Topping
  • Milk, Egg Nog, or Ice Cream, for filling

Fillings

If milk, eggnog, or ice cream is not what you are looking for, try vanilla cheesecake mousse, pudding, or a creamy alcoholic shot for adults.

This delicious sugar cookie cocktail recipe can be added to the cookie shots.

A sugar cookie shot with a bite taken out

Cookie shots are made with cookie dough but without any leavening agents like baking powder or baking soda.

  • Preheat the oven to 350 degrees Fahrenheit. Spray the shot pan set and the inserts with non-stick cooking spray.
  • In a stand mixer or a large bowl, cream together shortening and sugar. Add egg, honey, and lemon extract and mix on a low speed until well blended.
  • Add salt and flour, and both red and green sugar sprinkles to the dough, and mix.
  • Scoop 2 heaping tablespoons of dough into your hand and form a ball. Place the ball at the bottom of the mold.
  • Press the insert straight down into the dough evenly so that the insert does not push into the sides to create holes. Repeat this step with the remaining molds.
  • Once all of the inserts are placed, evenly trim any overflowing cookie dough from the tops. If the dough does not reach the top, that is okay; it will rise a little as it bakes.
  • Bake in the oven for 16-18 minutes until they are lightly golden brown.
Cookie shot pan set with baked sugar cookies inside
  • Allow to cool on a cooling rack for 5-10 minutes and then carefully twist the inserts out of the mold and remove the cookie shot from the insert.
A hand pulling a cookie shot out of the pan
  • If you are planning to fill the cookie shots with a liquid, melt almond bark or candy melts to coat the inside so they do not leak or become soggy before serving. Spread it with a knife, brush, or small spatula.
Coating the rim of the cookie shot with red sugar
  • Use additional melted almond bark or candy melts to dip the rim of each shot glass in, and then dip in sprinkles for decoration.
Cookie shots with vanilla almond bark lining the inside
  • Allow them to dry/cool before adding milk, eggnog, or ice cream. I recommend filling the liquid below the sprinkles around the rim; otherwise, the colorful sugar will dissolve into the liquid and change its color.
Sugar cookie shots with red, green, and gold sugar on the rims and milk inside
  1. There can be some trial and error with these, so I will mention these tips to save you some trouble!
  2. Be sure to press the insert straight down; otherwise, you risk putting holes in the sides of your cookie shots.
  3. I was able to press the insert all the way to the bottom until I met resistance, and still had cookie dough on the bottom. Others have stated that it left the bottom without any dough.
  4. To avoid this, simply do not press the insert all the way to the bottom.
  5. Be sure to remove the excess dough sticking out of the top of the molds before baking. It helps keep an even cookie shot top and also avoids a “muffin top” that overflows onto the pan set.
  6. Avoid using any large pieces of dough. Large sprinkles or regular-sized chocolate chips make it difficult to place the insert, and they turn out uneven.
  7. Be sure to grease the inserts in addition to the pan itself for easy removal.
Christmas Sugar Cookie Shots Filled with Milk

If you do not have a cookie shot mold, use a regular-sized muffin pan and place a ball of dough in the tins. Press the dough down with a shot glass or with your fingers. Ensure there is dough pressed against the sides evenly.

The cookie shots will be shorter in a muffin pan and more like a “cookie cup,” but everyone will love how cute they are!

Christmas Sugar Cookie Shots

Holiday Sugar Cookie Shots

Tiffany
Holiday sugar cookie shots are baked sugar cookie shot glasses topped with sprinkles and filled with milk, eggnog, mousse, pudding, or ice cream.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Course Desserts
Cuisine American
Servings 18 Cookie Shots
Calories 198 kcal

Equipment

Ingredients
  

  • ⅓ cup Shortening
  • ⅓ cup Sugar
  • 1 Large Egg
  • ⅔ cup Honey
  • 1 teaspoon Lemon Extract
  • 2 ¾ cups All-Purpose Flour
  • 1 teaspoon Salt
  • 2 tablespoons Red Sugar Sprinkles
  • 2 tablespoons Green Sugar Sprinkles
  • Almond Bark or Candy Melts
  • Sprinkles for Topping
  • Milk Egg Nog or Ice Cream for Filling

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit. Lightly spray shot glass pan set and the inserts with non-stick cooking spray.
  • In a stand mixer or a large bowl, cream together shortening and sugar. Add egg, honey, and lemon extract and mix on a low speed until well blended. Add salt and flour and mix well. Add both red and green sugar sprinkles to the dough and mix.
  • Scoop 2 heaping tablespoons of dough into your hand and form a ball. Place the ball in the bottom of one shot glass mold. Press the insert straight down into the mold evenly so that the insert does not push into the sides to create holes. Repeat this step with the remaining molds.
  • Once all of the inserts are placed, carefully evenly trim any overflowing cookie dough from the tops. If the dough does not reach the top, that is okay, it will rise a little as it bakes.
  • Bake in the oven for 16-18 minutes until they are lightly golden brown. Allow to cool on a cooling rack for 5-10 minutes and then carefully twist the inserts out of the mold (with an oven mitt if it’s still too hot!) Allow the cookie shots to cool on the rack.
  • If planning to fill with a liquid, melt almond bark or candy melts to coat the inside of the cookie shot glasses so they do not leak or become soggy before serving.
  • Use additional melted almond bark or candy melts to dip the rim of each shot glass in and then dip in sprinkles for decoration. Allow them to dry/cool before adding milk, egg nog, or ice cream to the shot glasses.

Nutrition

Calories: 198kcalCarbohydrates: 33gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 3gCholesterol: 25mgSodium: 155mgFiber: 1gSugar: 17g

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5 from 1 vote (1 rating without comment)

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