Description
Christmas Sugar Cookie Shots Recipe – Perfect Holiday Treat!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- melting wafers or candy melts (white or dark chocolate, or green and red)
- royal icing
- Christmas sprinkles
- edible glitter
- crushed candy canes
- warm milk
- hot cocoa
- non-alcoholic eggnog
- peppermint non-alcoholic cream
Instructions
- In a large mixing bowl, cream together 1 cup (2 sticks) of softened unsalted butter with 1 cup of granulated sugar until it’s light and fluffy, about 2-3 minutes with an electric mixer. Then, beat in 1 large egg and 1 teaspoon of vanilla extract until just combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; the dough should come together in a cohesive ball.
- Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 1-2 hours, or up to overnight.
- Once your dough is chilled, preheat your oven to 375°F (190°C). If you’re using specific cookie shot molds, lightly grease them. If using oven-safe shot glasses, ensure they are clean and dry, and give them a light spray of cooking oil.
- On a lightly floured surface, roll out the chilled dough to about ¼-inch thickness. Using a round cookie cutter slightly larger than the base of your shot glass mold, cut out circles for the bottom. For the sides, either use strips of dough cut to the height of your mold or gently press dough directly into the molds.
- Place the dough-filled molds on a baking sheet. Bake for 12-15 minutes, or until the edges are lightly golden. If using shot glasses as molds, carefully remove the shot glass halfway through baking to allow the inner cookie surface to crisp up, then return the cookie shell to the oven.
- Remove from the oven and let the cookie shots cool in their molds for about 5-10 minutes before carefully twisting and removing them. Transfer to a wire rack to cool completely.
- Melt your chocolate wafers or candy melts according to package directions. Carefully pour a small amount of melted chocolate into each cooled cookie shot, swirling it around to coat the entire inside surface. Pour out any excess and let the chocolate set completely.
- Once the chocolate is set, decorate the outside of your cookie shots with royal icing, sprinkles, or edible glitter. Just before serving, fill them with your favorite non-alcoholic warm milk, hot cocoa, or festive beverage.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie shot
- Calories: 150
- Sugar: 8 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 30 mg