Christmas Sugar Cookie Shots Recipe – Easy Holiday Party Treats

Let me paint you a scene: twinkling lights bouncing off garland, laughter echoing from the living room, and the irresistible scent of freshly baked sugar cookies drifting through your house. The moment you pull a tray of Christmas Sugar Cookie Shots from the oven, it’s pure holiday magic—warm vanilla, sweet butter, and the tiniest hint of almond swirling together. You know, the kind of aroma that instantly makes you close your eyes, inhale deeply, and forget about the chilly weather outside.

The first time I made these cookie shots, it was a snowy December afternoon, and I was knee-high to a grasshopper (or so my grandma would say). We’d been searching for a fun treat for our annual family party—something a little different, maybe a bit cheeky, but still packed with nostalgia. When I saw these adorable Christmas Sugar Cookie Shots on Pinterest, I was instantly hooked. The idea of a cookie you could fill with milk, eggnog, or even a splash of Baileys? Genius. That first batch disappeared in seconds (my uncle didn’t even wait for them to cool!), and it was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Honestly, these sugar cookie shots are dangerously easy, and they deliver pure, nostalgic comfort with a playful twist. My family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). They’re perfect for holiday potlucks, sweet treats for your kids, or just to brighten up your Pinterest cookie board. If I’d discovered this recipe years ago, I’d have saved myself so much holiday stress! Over the years, I’ve tested and tweaked this recipe more times than I can count—in the name of research, of course. Now, it’s a staple for family gatherings, gifting, and anytime you want that warm hug feeling. Trust me, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

If you’re searching for the ultimate Christmas Sugar Cookie Shots recipe, you’ve landed in the right spot. I’ve baked hundreds of batches, so you can bet this version is party-tested, family-approved, and totally reliable. Let’s face it—holiday baking should be fun, not fussy! Here’s why you’ll keep coming back to these:

• Quick & Easy: Whip these up in under 45 minutes—ideal for last-minute holiday gatherings or spontaneous cookie cravings.
• Simple Ingredients: No wild goose chases to fancy grocery stores. You probably have everything in your pantry already (flour, sugar, butter, eggs—you get the idea).
• Perfect for Parties: These cookie shots are the star of any holiday party. Set them out with different fillings—milk, hot cocoa, spiked eggnog—and watch guests light up.
• Crowd-Pleaser: I’ve never met a kid or grown-up who didn’t grin after the first bite. They’re festive, interactive, and just plain fun.
• Unbelievably Delicious: Crisp edges, soft and chewy centers, and that classic sugar cookie flavor—plus you get to fill them with whatever you like!

What sets my Christmas Sugar Cookie Shots apart? For starters, a little cornstarch keeps them tender and sturdy. Chilling the dough ensures perfect shape, and using a good quality vanilla extract adds that bakery-level aroma. Whether you’re a decorating pro or just want a quick, cheerful treat, you’ll love how these turn out every single time.

Honestly, these cookie shots aren’t just good—they’re the kind of treat that makes you close your eyes after that first, buttery bite. It’s comfort food, but with a playful holiday twist. They’re perfect for impressing guests (without any stress!), and they turn a simple party into a memorable moment. I promise, your Pinterest followers will thank you for sharing this one.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, but I’ll share a few favorite brands and substitution tips so you can make these Christmas Sugar Cookie Shots your way.

• For the Cookie Dough:
  • 2 1/4 cups (280g) all-purpose flour (I love King Arthur for consistent texture)
  • 1/2 cup (60g) cornstarch (helps keep the cookie shots sturdy yet tender)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (227g) unsalted butter, softened (room temperature is key)
  • 1 cup (200g) granulated sugar
  • 1 large egg (room temp for easy blending)
  • 1 teaspoon vanilla extract (use real vanilla for best flavor—Nielsen-Massey is my go-to)
  • 1/2 teaspoon almond extract (optional, but adds holiday magic)
• For Decorating:
  • 1/2 cup (60g) Christmas sprinkles (choose red, green, gold, or a mix)
  • 1/2 cup (90g) melted chocolate or candy melts (for coating the inside—prevents leaks)
  • Optional: colored icing for extra pizzazz
• For Filling:
  • Milk, hot cocoa, eggnog, coffee, or your favorite holiday spirits

Ingredient Tips: If you want to make these gluten-free, swap the flour for Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. Dairy-free? Use vegan butter sticks (like Earth Balance) and a plant-based milk for filling. No almond extract? Just skip it—it’s still delicious. In summer, you can swap the sprinkles for pastel colors, but honestly, nothing beats the classic Christmas palette.

For the best results, measure flour by spooning it into the cup and leveling off (a kitchen scale makes things foolproof). If you’re low on sprinkles, chopped candy canes or mini chocolate chips work in a pinch. Trust me, these cookie shots are all about flexibility and fun!

Equipment Needed

Here’s what you’ll need to make your Christmas Sugar Cookie Shots shine:

• Mini Muffin Tin: Standard 24-cup tin works best. I’ve tried silicone and metal—both are fine, but metal gives crispier edges.
• Mixing Bowls: At least two—one for dry, one for wet ingredients.
• Electric Mixer: Hand or stand mixer makes creaming butter a breeze (a sturdy wooden spoon works in a pinch, but it’s a workout!).
• Measuring Cups & Spoons: For accuracy. If you bake often, invest in a digital kitchen scale.
• Spatula: To scrape down the bowl and fold in sprinkles.
• Rolling Pin: Optional, but helpful if you want perfectly even dough.
• Cookie Shot Mold: If you want uniform cups, Wilton’s cookie shot molds are great, but not necessary—you can shape by hand.
• Piping Bag or Zip-Top Bag: For decorating with icing.

If you don’t have a mini muffin tin, you can use small cupcake liners on a baking sheet (they’ll look rustic, but that’s part of the charm). For easy cleanup, line the tin with parchment strips. I always hand-wash my muffin tin to keep it non-stick—trust me, it’s worth the extra minute. If you’re on a budget, most of this equipment is probably already in your kitchen, and you can get creative with what you have!

Preparation Method

1. Prep the Pan: Lightly grease a 24-cup mini muffin tin or line with parchment strips for easy removal. Set aside.
2. Mix Dry Ingredients: In a medium bowl, whisk together 2 1/4 cups (280g) flour, 1/2 cup (60g) cornstarch, 1/2 tsp baking powder, and 1/2 tsp salt. This step helps avoid lumps and gets you a smooth dough.
3. Cream Butter & Sugar: In a large bowl, beat 1 cup (227g) unsalted butter and 1 cup (200g) sugar until light and fluffy (about 2-3 minutes). You’re looking for pale yellow and creamy texture—if it feels grainy, keep mixing.
4. Add Egg & Extracts: Beat in 1 large egg, 1 tsp vanilla extract, and 1/2 tsp almond extract (if using). Scrape down the bowl with a spatula to make sure everything blends evenly.
5. Combine Wet & Dry: Add the dry ingredients to the wet mixture in two batches, mixing until just combined. Don’t overwork the dough—it should feel soft, not sticky.
6. Chill the Dough: Cover the bowl and chill for 30 minutes. This step keeps the cookie shots from spreading too much and helps them hold their shape.
7. Shape the Cookie Shots: Scoop 1 1/2 tablespoons (about 25g) of dough into each muffin cup. Use your thumb, a spoon, or a cookie shot mold to press the dough up the sides, creating a little cup. The walls should be about 1/4-inch (6mm) thick. If the dough sticks, dust your fingers with flour.
8. Bake: Preheat your oven to 350°F (175°C). Bake for 11-13 minutes, until edges are golden and centers look set. If the cups puff up in the middle, use the back of a spoon to gently press them down while hot (careful, they’re steamy!).
9. Cool Completely: Let the cookie shots cool in the pan for 10 minutes, then carefully remove and transfer to a wire rack. They’re fragile when hot, so go slow.
10. Seal the Inside: Melt 1/2 cup (90g) chocolate or candy melts, and brush or spoon a thin layer inside each cookie shot. Chill for 10 minutes to set (this keeps the filling from soaking through).
11. Decorate: Dip rims in more melted chocolate, then sprinkle with Christmas sprinkles. Use a piping bag to add colored icing if you’re feeling fancy.
12. Fill & Serve: Just before serving, fill cookie shots with milk, cocoa, eggnog, or your favorite holiday drink. Serve immediately for best crunch!

Troubleshooting: If the dough cracks, just pinch it back together. If the shots stick to the pan, let them cool a few minutes longer. For extra crispy edges, bake an extra minute—but don’t overdo it or they’ll get too hard. Sensory cue: finished cookie shots will be light golden and smell buttery-sweet, like classic sugar cookies.

Efficiency Tip: Shape the next batch while the first is baking. If you’re prepping for a big party, double the recipe and freeze half the dough for later.

Cooking Tips & Techniques

Here’s where experience really counts—Christmas Sugar Cookie Shots sound simple, but there are a few tricks to keep them perfect every time. I’ve had my share of cookie fails (trust me, I’ve learned the hard way):

• Chill That Dough: Seriously, don’t skip this step. Chilled dough holds its shape and won’t melt into puddles in the oven.
• Mold With Care: If you press the dough too thin, it’ll crack. Too thick, and it won’t bake through. Aim for 1/4-inch walls—use a measuring spoon if you’re picky!
• Timing Is Everything: Watch the oven like a hawk the first time. Sugar cookies go from golden to burnt in a flash. I set my timer for 11 minutes and check every 30 seconds after that.
• Chocolate Seal: Don’t skip the chocolate lining—it’s not just for flavor. It keeps your cookie shots crisp and leak-proof, especially if you’re using liquid fillings.
• Decorating: Let the chocolate set before adding sprinkles or icing, or you’ll get a drippy mess (been there, done that!).
• Consistency: Measuring flour by weight gives you reliable results. Scooping straight from the bag can pack too much in—your cookies will be dry.
• Multitasking: While one batch cools and sets, decorate the previous batch. It keeps the workflow smooth and makes you feel like a holiday baking superstar.

Honestly, the biggest mistake I made early on was rushing—these cookie shots do best with a little patience. If your first batch isn’t perfect, just laugh it off (they’ll still taste great!). With practice, you’ll get the hang of it, and your cookie shots will be the talk of every holiday party.

Variations & Adaptations

Christmas Sugar Cookie Shots are super versatile. Here are a few ways to switch things up for different tastes, diets, or occasions:

• Gluten-Free: Use a gluten-free 1-to-1 flour blend. Bob’s Red Mill never lets me down, and the texture is surprisingly close to the original.
• Dairy-Free: Swap butter for vegan sticks and use dairy-free chocolate for sealing. Fill with almond milk, oat nog, or coconut cream—really tasty!
• Flavor Twists: Add 1 tsp cinnamon or orange zest to the dough for extra warmth. Try peppermint extract for a candy cane vibe (my kids love this version!).
• Nut-Free: Skip the almond extract and double up on vanilla. Use allergy-friendly sprinkles.
• Different Cooking Methods: If you don’t have a muffin tin, shape mini cups by hand on a baking sheet lined with parchment. They’ll look rustic but taste fantastic.
• Seasonal Adaptation: For Easter or birthdays, swap Christmas sprinkles for pastel or rainbow colors. Cookie shots are a party hit any time of year!

One personal favorite? Adding crushed candy canes to the dough and filling cookie shots with peppermint mocha—such a festive twist! Don’t be afraid to mix and match fillings and toppings. These cookie shots are a blank canvas for holiday creativity.

Serving & Storage Suggestions

For best flavor and texture, serve Christmas Sugar Cookie Shots at room temperature or slightly chilled. Arrange them on a festive platter with little pitchers of milk, cocoa, and eggnog so guests can fill their own (interactive desserts are always a hit!).

Pair with cozy drinks—try hot chocolate, chai lattes, or even spiked coffee for grown-ups. If you want to go all out, serve alongside a tray of classic Christmas sugar cookies or gingerbread men.

To store, keep cookie shots in an airtight container at room temperature for up to 4 days. They freeze well (wrap tightly and freeze for up to 1 month), just thaw before serving. If filled, eat within a few hours—liquid fillings will soften the cookie over time. To reheat, pop unfilled shots in a low oven (300°F/150°C) for 3-4 minutes. Flavors meld and deepen after a day, so they’re even tastier on day two!

Nutritional Information & Benefits

Each Christmas Sugar Cookie Shot (unfilled) contains approximately:

• Calories: 110
• Fat: 6g
• Carbs: 13g
• Sugar: 7g
• Protein: 1g

Key ingredients like butter and eggs provide a little protein and healthy fats. For gluten-free or dairy-free versions, you’ll cut down on allergens. If you’re watching sugar, use reduced-sugar chocolate for sealing. These cookie shots are a special treat, so enjoy in moderation—honestly, holiday joy is part of the wellness equation!

Potential allergens: wheat, eggs, dairy, nuts (if almond extract is used). Always check your sprinkles and decorations for hidden allergens. From a wellness perspective, I love that you can fill these with lower-sugar drinks or dairy alternatives and still get all the fun.

Conclusion

If you’re hunting for a holiday treat that’s as adorable as it is delicious, Christmas Sugar Cookie Shots are it. They’re festive, fun, and totally customizable—perfect for parties, gifting, or just snacking with your family by the tree. Honestly, I love how they bring people together (who doesn’t smile at a cookie you can fill?).

Don’t be afraid to tailor the recipe to your own traditions and tastes—play with fillings, swap out sprinkles, or make them gluten-free. These cookie shots are more than just a recipe—they’re a holiday memory in the making. If you try them, please drop a comment below with your favorite twist, share your creations on social, or let me know if you have questions. Wishing you a season filled with warmth, laughter, and plenty of Christmas Sugar Cookie Shots!

FAQs

Can I make Christmas Sugar Cookie Shots ahead of time?

Absolutely! Bake and decorate the cookie shots up to 2 days ahead. Just fill right before serving so they stay crisp.

What fillings work best in cookie shots?

Milk, hot cocoa, eggnog, coffee, and even holiday liqueurs are all great. Try different options for a fun party spread.

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

Grease your muffin tin well or use parchment strips. Let them cool before removing, and use a butter knife to loosen edges if needed.

Can I freeze Christmas Sugar Cookie Shots?

Yes! Freeze unfilled cookie shots in an airtight container for up to a month. Thaw at room temperature before serving.

Are Christmas Sugar Cookie Shots kid-friendly?

Definitely! Fill with milk or hot chocolate for a fun kid-friendly treat. For adults, add a splash of Baileys or Kahlua for extra holiday cheer.

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