Christmas Sugar Cookie Cocktail

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Cocktail History

The Christmas Sugar Cookie Cocktail is a Christmas cocktail that was created by Jassy Davis and was first published in her book Winter Warmers: 60 Cosy Cocktails for Autumn & Winter. Described by the author as “slightly ridiculous, definitely extravagant, and wonderfully indulgent,” the recipe is essentially a liquid version of a Christmas sugar cookie that combines vanilla-flavored vodka with Irish cream liqueur, hazelnut, heavy cream, sugar, and sprinkles, making for a sweet, dessert-like beverage perfect for festive celebrations. Its decadent nature and festive ingredients make it a true indulgence during the holiday season.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Vanilla Vodka: This is a type of vodka made with vanilla pods, grains, vegetables or fruits, alcohol, and water. I used Smirnoff Vanilla Vodka.

Hazelnut Liqueur: This is a liqueur made with toasted hazelnuts, vanilla, baking spices, sugar, alcohol, and water. I used Frangelico.

Irish Cream Liqueur: This is a liqueur made with cream, whiskey, sugar, and spices. I used Bailey’s Irish Cream Liqueur.

Heavy Cream: This is a thick, high-fat milk product. I used Prairie Farms Dairy Heavy Whipping Cream.

Simple Syrup: This is a sweetener made with white sugar and water. I used this stovetop recipe.

Sprinkles: These are small pieces of confectionary that are used as decoration. I used Wilton Assorted Holiday Sprinkles.

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Bar Mat: This is a rubber or silicone mat that’s placed on the bar surface to catch spills, provide grip for glasses and tools, and keep the workspace clean and organized. I used the Highball & Chaser 18×12 Bar Mat.

Jigger: This is a small, double-sided measuring tool that’s used to accurately portion spirits and mixers, typically with one side measuring 1 oz and the other 1.5 or 2 oz. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Boston Shaker: This is a two-piece cocktail shaker consisting of a metal tin and a glass or metal mixing glass that’s used for shaking and blending ingredients. I used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.

Hawthorne Strainer: This is a metal strainer with a spring around its edge that’s used to filter out ice and solids when pouring the cocktail into a glass. I used the A Bar Above Hawthorne Strainer.

Coupe Glass: This is a stemmed, shallow, wide-bowled glass that’s designed to enhance aroma and presentation. I used the Pier One Coupe Glass.

Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Pale brown color with a colorful sprinkle rim

• Aroma: Vanilla and flavored cream

• Taste: Creamy, full-bodied vanilla flavor with a hint of nuttiness and whiskey spices

• Finish: Slightly bittersweet hazelnut and baking spices

Kendall’s Take: “I will admit that the sprinkle rim was a pain to place, but boy, is this cookie-flavored cocktail so very delicious. It also wouldn’t have been quite the same without its fun rim, in my opinion. Overall, I really loved this version of the Christmas Sugar Cookie Cocktail and would call it a dangerous holiday cocktail because its sweet dessert flavors mask the booziness a little too well. Put this on your post-holiday dinner menu though, and you are sure to hear rave reviews from your guests!”

Recipe

This cocktail recipe was found in the book Winter Warmers: 60 Cosy Cocktails for Autumn & Winter by Jassy Davis.