Christmas sugar cookie shots are baked sugar cookie shot glasses topped with sprinkles and filled with milk, eggnog, mousse, pudding, or ice cream.
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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.
Christmas Sugar Cookie Shots Ingredients
- 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
What else can they be filled with?
If milk, egg nog, or ice cream is not what you are looking for try vanilla cheesecake mousse, pudding, or an actual alcoholic shot for adults.
This delicious sugar cookie cocktail recipe can be added to the cookie shots.
How to Make Christmas Sugar Cookie Shot Glasses
Cookie shots are made with cookie dough but without any levening 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 in the bottom of one shot 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.
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.
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.
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. I recommend filling the liquid below the sprinkles around the rim otherwise the colorful sugar will dissolve into the liquid and change its color.
Tips to Successful Cookie Shots
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.
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 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 with 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.
How to Make Cookie Shot Glasses Without a Mold
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!
Looking for additional cookie shot recipes?
- Chocolate Chip Cookie Shots
- Cookies and Cream Cookie Shots
- Raspberry Mousse-Filled Chocolate Cookie Shots
Enjoy!
Christmas Sugar Cookie Shots
Ingredients
- ⅓ cup Shortening
- ⅓ cup Sugar
- 1 Large Egg
- ⅔ cup Honey
- 1 tsp Lemon Extract
- 2 ¾ cups All-Purpose Flour
- 1 tsp Salt
- 2 tbsp Red Sugar Sprinkles
- 2 tbsp 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.
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Nutrition
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