Christmas Cookie Cocktail Recipe

I just whipped up a vodka and Kahlua Christmas Cookie Shooter that tastes exactly like a frosted sugar cookie and I’m definitely not sharing.

I’m obsessed with this Christmas cookie cocktail because it tastes exactly like a frosted sugar cookie and I’ll drink it at every holiday thing I bring. I love how the vanilla vodka and Kahlua coffee liqueur make it dangerously smooth and kind of nostalgic, but not in a syrupy way.

And the rimmed glass with rainbow sprinkles? Childish and necessary.

I bring it to Cookies And Cocktails Party nights and to any Food To Take To A Christmas Party when I want applause. It’s loud, it’s sweet, it’s not trying too hard.

Pure dessert in a cup every single time.

Ingredients

• Basically smooth vanilla kick, makes it taste like cookie milk, use good vodka trust me
• Rich coffee warmth, cuts sweetness and adds that grown-up coffee vibe instant mocha memory
• Creamy slightly boozy, gives that cozy dessert creaminess you’ll love like adult frosting
• Silky texture, makes it lush and creamy; use what you got, seriously
• Adds mellow sweetness, vanilla syrup makes it feel like bakery cookies a little goes far
• Crunchy rim, first sip’s sweet crunch like cookie crumb party, yes
• Playful color, tiny sugar pops that make every sip festive childhood grin included
• Chills and thins, keeps drink smooth without watering down too fast keep a handful ready

Ingredient Quantities

• 1 1/2 oz vanilla vodka (use a good flavored vodka, trust me)
• 1 oz Kahlua coffee liqueur
• 1 oz Baileys Irish Cream
• 1 oz heavy cream or half and half (use what you got)
• 1/2 oz simple syrup or vanilla syrup for extra sweetness
• 1 tablespoon granulated sugar for rimming
• 1 tablespoon rainbow sprinkles for garnish
• Ice, about a cup or a handful depending on your shaker

How to Make this

1. Chill a coupe or martini glass in the freezer for 5 to 10 minutes so your cocktail stays cold longer.

2. Pour the tablespoon of granulated sugar into a shallow dish and add a few drops of water or swipe the glass rim with simple syrup or vanilla syrup, then dip the rim into the sugar so it sticks; press gently to get an even coating.

3. Fill a cocktail shaker about halfway with ice, roughly a cup or a handful depending on your shaker size.

4. Add 1 1/2 oz vanilla vodka, 1 oz Kahlua, 1 oz Baileys Irish Cream, 1 oz heavy cream or half and half, and 1/2 oz simple syrup or vanilla syrup into the shaker. Use vanilla syrup if you want it sweeter and more cookie-like.

5. Close the shaker and shake hard for 15 to 20 seconds until the outside of the shaker gets cold and a little frosty; that makes the drink nicely blended and a bit foamy.

6. If you hate ice chips in your drink, double strain into the chilled, sugared glass using a Hawthorne strainer and a fine mesh strainer. If not, just strain once over a few fresh ice cubes.

7. Sprinkle the tablespoon of rainbow sprinkles on top right after pouring so they stick to the foam and look cute.

8. Serve immediately, and tell people to sip slowly because it tastes like dessert and goes down easy.

Equipment Needed

1. Chilled coupe or martini glass (stick it in the freezer a few mins so the drink stays cold longer)
2. Cocktail shaker (Boston or cobbler style, you’ll need to shake it hard for 15 to 20 seconds)
3. Jigger or measuring spoons (accurate pours make a big difference)
4. Shallow dish or small plate (for the granulated sugar rim)
5. Hawthorne strainer (for the first strain off the shaker)
6. Fine mesh strainer (double strain if you don’t want ice chips)
7. Ice scoop or tongs and plenty of ice (about a cup or a handful)
8. Small spoon or your fingers for the sprinkles (to scatter them on the foam)

FAQ

Christmas Cookie Cocktail Recipe Substitutions and Variations

• Vanilla vodka: swap for plain vodka plus 1/2 tsp vanilla extract or vanilla syrup for the same flavor without a flavored bottle. If you want less alcohol use 1 oz vodka and 1 oz chilled apple cider for a festive twist.
• Kahlua coffee liqueur: use cold brew coffee plus 1/2 oz simple syrup for a lower alcohol option, or try Tia Maria if you want a slightly lighter, smoother coffee note.
• Baileys Irish Cream: replace with chocolate liqueur plus 1/2 oz heavy cream for a richer chocolate cookie vibe, or use a non dairy Irish cream alternative if you need dairy free.
• Heavy cream or half and half: swap with full fat coconut milk for a dairy free creamy texture, or use whole milk plus 1/2 oz mascarpone stirred in for similar richness without the heavy cream.

Pro Tips

1) Use a really cold glass and cold ingredients. If anything is warm the drink gets watery fast. Toss the glass in the freezer while you prep and keep the cream in the fridge so it stays thick.

2) Shake hard and fast for 15 to 20 seconds. That little froth on top makes the sprinkles stick, so don’t be shy. If you hate tiny ice bits double strain with a fine mesh so it’s silky.

3) Taste before you pour. Vanilla syrup makes it more cookie like, simple syrup keeps it cleaner. Add the sweetener in small bumps so you don’t overdo it.

4) Pick a decent vanilla vodka and don’t skimp on the Kahlua. Cheap flavored vodka can taste fake and will fight the cream. If you want it lighter swap half and half for heavy cream, but don’t expect the same rich mouthfeel.