I created a Christmas Cookie Shooter with vodka and Kahlua that tastes just like a frosted sugar cookie and hides a surprisingly simple secret.

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I made a Christmas cookie cocktail that honestly fooled me, it tastes just like a frosted sugar cookie but way more mischievous. I mix vanilla vodka with Kahlua coffee liqueur for that sweet, slightly coffee-kissed backbone, and somehow it becomes a grown up dessert you can sip.

It’s perfect as Food To Take To A Christmas Party and doubles as a cheeky Christmas Cookie Shooter when guests want something fun after dinner. I kept tweaking it because I couldn’t believe how nostalgic one tiny glass felt, and now I can’t stop thinking about who I should make it for next.

Ingredients

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Vanilla vodka: Adds boozy vanilla flavor, no nutrients, plain carbs from mixers, not really healthy.
Kahlua coffee liqueur: Coffee flavor, sweet and rich, mostly sugars and calories, gives depth.
White chocolate liqueur: Very sweet, heavy on sugar and carbs, creamy candy like notes.
Heavy cream or half and half: Adds creaminess, fats and calories, some protein, silky mouthfeel.
Vanilla simple syrup: Pure sweetness, mostly sucrose, boosts vanilla taste, adds calories fast.
Granulated or sanding sugar: Crunchy sweet rim, pure carbs, no nutrients, fun sparkle.
Festive sprinkles: Tiny sugar bits, decorative and sweet, negligible nutrition, childlike festive vibe.
Mini sugar cookie: Adds real cookie crunch, carbs and sugars, nostalgic, doubles as garnish snack.

Ingredient Quantities

1 oz vanilla vodka (or 1 oz plain vodka + a tiny splash vanilla extract if you dont have vanilla vodka)

1 oz Kahlua coffee liqueur

1 oz white chocolate liqueur or white creme de cacao

1 oz heavy cream or half and half

1/2 oz vanilla simple syrup (or 1/2 oz simple syrup + 1/8 tsp vanilla)

1 tablespoon vanilla frosting or 1 tablespoon simple syrup, for rimming

1 tablespoon granulated or sanding sugar, for rim

Festive sprinkles, a pinch for the rim and garnish

Mini sugar cookie or full sugar cookie, optional garnish

How to Make this

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1. Chill your glass in the freezer for 10 minutes while you prep the rim and ingredients.

2. Thin 1 tablespoon vanilla frosting with a drop or two of hot water if its stiff, or use 1 tablespoon simple syrup instead; dip the glass rim, then press into 1 tablespoon granulated or sanding sugar mixed with a pinch of festive sprinkles. set aside.

3. Fill a cocktail shaker about 2/3 full with ice.

4. Add 1 oz vanilla vodka (or 1 oz plain vodka + a tiny splash vanilla extract), 1 oz Kahlua, 1 oz white chocolate liqueur or white creme de cacao, 1 oz heavy cream or half and half, and 1/2 oz vanilla simple syrup (or 1/2 oz simple syrup + 1/8 tsp vanilla).

5. Shake hard for 15 to 25 seconds until the shaker is frosty and well chilled; shaking more gives a nicer froth but will also dilute a touch.

6. Strain into the prepared glass. if you used lots of rim sprinkles, use a fine mesh strainer so bits dont fall in the drink.

7. Garnish with a tiny pinch more sprinkles on top and optionally perch a mini sugar cookie or a full sugar cookie on the rim.

8. Quick tips: warm the frosting a few seconds in the microwave to make rimming easier, use half and half to cut richness, or add a little extra Kahlua if you want stronger coffee notes. Serve right away and enjoy.

Equipment Needed

1. Freezer-safe serving glass (coupe or martini)
2. Cocktail shaker with lid (Boston or cobbler style)
3. Jigger or measuring spoons for 1 oz and 1/2 oz pours
4. Fine-mesh strainer for catching sprinkle bits
5. Small bowl or ramekin to thin the frosting and hold sugar
6. Small spoon or offset spatula to spread the frosting on the rim
7. Bar spoon or long mixing spoon for stirring if needed
8. Ice scoop or tongs (or just a sturdy pair of hands if you gotta)

FAQ

Q: Can I use plain vodka instead of vanilla vodka? A: Yes, use 1 oz plain vodka plus a tiny splash of vanilla extract, about 1/8 teaspoon, added to the shaker so it mixes evenly.

Q: How do I make vanilla simple syrup? A: Heat equal parts sugar and water until sugar dissolves, cool, then stir in vanilla. For a small batch mix 1/2 cup sugar, 1/2 cup water, cool, add 1 teaspoon vanilla.

Q: Can I make this non alcoholic? A: Yep, swap the vodka and Kahlua for chilled espresso or strong coffee plus a little coffee syrup, use white chocolate syrup instead of liqueur, and keep the cream and vanilla syrup for the same cookie flavor.

Q: Can I make it ahead? A: You can mix the alcohols and syrup ahead and refrigerate up to 24 hours, but add the cream and shake with ice right before serving for best texture.

Q: Any dairy free options? A: Yes use full fat coconut cream or a creamy oat milk, but coconut will add a coconut note, so pick one you like with vanilla and white chocolate flavors.

Q: How do I make the rim sugar and sprinkles stick better? A: Use a sticky base like thinned frosting or simple syrup, press the rim into the sugar/sprinkle mix, then chill briefly so it sets and stays put when you pour.

Christmas Cookie Cocktail Recipe Substitutions and Variations

Vanilla vodka: no vanilla vodka? use 1 oz plain vodka + a tiny splash (about 1/8 tsp) vanilla extract, or swap in a cake or vanilla flavored vodka for a sweeter vibe.
Kahlua coffee liqueur: swap with 1 oz Tia Maria, or use 1 oz strong cold brew + 1/4 oz simple syrup if you want to skip the liqueur.
White chocolate liqueur / white creme de cacao: use 1 oz white chocolate syrup mixed with 1/2 oz cream (shake well), or just use 1 oz regular creme de cacao if thats what you got.
Heavy cream: use 1 oz half and half for a lighter pour, or 1 oz full fat coconut milk for dairy free, note itll be a touch thinner and slightly coconutty.

Pro Tips

1) Chill the glass and the booze if you can, it keeps the drink colder longer so you wont have to shake as long which means less dilution and a creamier mouthfeel.
2) Warm the vanilla frosting for just a few seconds to make rimming easy, or use simple syrup instead, press the sugar + sprinkles on with a slight twist and let it set in the freezer for a minute so it wont flake off.
3) Shake long for froth but know longer = more water, so use really cold, larger ice cubes to chill fast but slow down dilution, or shorten the shake and accept a bit less foam.
4) If you dont have vanilla vodka, plain vodka + a tiny splash of vanilla works fine, just add the extract very sparingly or itll taste artificial; bump the Kahlua a little if you want stronger coffee notes, or use half and half to cut the richness.
5) Double strain when pouring if you rimmed with lots of sprinkles so bits dont fall in, and always garnish and serve right away — the texture and froth drop fast so dont let it sit.

Christmas Cookie Cocktail Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I created a Christmas Cookie Shooter with vodka and Kahlua that tastes just like a frosted sugar cookie and hides a surprisingly simple secret.

Servings

servings

Calories

529

kcal

Equipment: 1. Freezer-safe serving glass (coupe or martini)
2. Cocktail shaker with lid (Boston or cobbler style)
3. Jigger or measuring spoons for 1 oz and 1/2 oz pours
4. Fine-mesh strainer for catching sprinkle bits
5. Small bowl or ramekin to thin the frosting and hold sugar
6. Small spoon or offset spatula to spread the frosting on the rim
7. Bar spoon or long mixing spoon for stirring if needed
8. Ice scoop or tongs (or just a sturdy pair of hands if you gotta)

Ingredients

1 oz vanilla vodka (or 1 oz plain vodka + a tiny splash vanilla extract if you dont have vanilla vodka)
1 oz Kahlua coffee liqueur
1 oz white chocolate liqueur or white creme de cacao
1 oz heavy cream or half and half
1/2 oz vanilla simple syrup (or 1/2 oz simple syrup + 1/8 tsp vanilla)
Ice
1 tablespoon vanilla frosting or 1 tablespoon simple syrup, for rimming
1 tablespoon granulated or sanding sugar, for rim
Festive sprinkles, a pinch for the rim and garnish
Mini sugar cookie or full sugar cookie, optional garnish

Directions

Chill your glass in the freezer for 10 minutes while you prep the rim and ingredients.
Thin 1 tablespoon vanilla frosting with a drop or two of hot water if its stiff, or use 1 tablespoon simple syrup instead; dip the glass rim, then press into 1 tablespoon granulated or sanding sugar mixed with a pinch of festive sprinkles. set aside.
Fill a cocktail shaker about 2/3 full with ice.
Add 1 oz vanilla vodka (or 1 oz plain vodka + a tiny splash vanilla extract), 1 oz Kahlua, 1 oz white chocolate liqueur or white creme de cacao, 1 oz heavy cream or half and half, and 1/2 oz vanilla simple syrup (or 1/2 oz simple syrup + 1/8 tsp vanilla).
Shake hard for 15 to 25 seconds until the shaker is frosty and well chilled; shaking more gives a nicer froth but will also dilute a touch.
Strain into the prepared glass. if you used lots of rim sprinkles, use a fine mesh strainer so bits dont fall in the drink.
Garnish with a tiny pinch more sprinkles on top and optionally perch a mini sugar cookie or a full sugar cookie on the rim.
Quick tips: warm the frosting a few seconds in the microwave to make rimming easier, use half and half to cut richness, or add a little extra Kahlua if you want stronger coffee notes. Serve right away and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.