Sugar Cookie Martini Recipe That Tastes Like Holiday Cheer in a Glass (No Oven Required)

You want dessert, but you also want a drink. This solves both. The sugar cookie martini is the cocktail equivalent of walking into a warm bakery with a VIP pass—sweet, creamy, and slightly dangerous if you forget it’s not actually a cookie.

It’s festive without requiring a single baking sheet. And the best part? You can make it in under five minutes and look like you’ve been secretly moonlighting as a bartender.

What Makes This Recipe Awesome

This isn’t just a “sweet drink.” It’s a balanced, velvety sipper that hits vanilla, almond, and buttery notes with a whisper of spice—like your favorite sugar cookie got an MBA and started hosting parties.

It uses easy-to-find ingredients, so you’re not chasing obscure liqueurs around town. The texture is silky, the flavor is nostalgic, and it’s dangerously drinkable. Plus, the rim is a remix of cookie sprinkles and sugar that makes every sip feel a little extra—because it is.

Shopping List – Ingredients

2 oz vanilla vodka (or regular vodka + 1/4 tsp vanilla extract)
1 oz Irish cream liqueur
1 oz white chocolate liqueur (e.g., Godiva; sub: 1 oz heavy cream + 1/2 oz simple syrup)
1 oz half-and-half or heavy cream (creamier = richer cookie vibes)
1/2 oz amaretto (optional but highly recommended for that “almond cookie” note)
1/4 tsp butter extract (optional secret weapon for real sugar-cookie depth)
1/8 tsp ground cinnamon (plus extra for garnish)
1 tsp vanilla frosting (for the rim)
Sanding sugar or sprinkles (for the rim; gold or rainbow = fun, white = classy)
Ice

Instructions

Prep the rim: Spread frosting in a thin circle on a small plate.
On another plate, pour a layer of sanding sugar or sprinkles. Roll the rim of a chilled martini glass in frosting, then dip into the sugar/sprinkles. Chill the glass while you mix.
Fill the shaker: Add ice to a cocktail shaker until it’s 2/3 full.
Pour in vanilla vodka, Irish cream, white chocolate liqueur, half-and-half, amaretto, butter extract, and cinnamon.
Shake like you mean it: Seal and shake hard for 15–20 seconds until the shaker is frosty. This aerates the cream and makes the drink luscious.
Strain and serve: Double-strain into the prepared martini glass to catch ice shards and cinnamon specks. You want smooth, not grainy.
Garnish: Dust a pinch of cinnamon on top or add a tiny cookie to the rim.
Optional, but highly Instagrammable.

Preservation Guide

Batching for a party: Combine all liquid ingredients (no ice) in a pitcher up to 24 hours ahead. Keep cold. Shake each serving with fresh ice right before pouring to maintain texture.
Storage: Leftovers can be refrigerated in a sealed jar for up to 48 hours.
Shake before serving to recombine the dairy and spirits.
Rim strategy: Rim glasses just before serving. Frosting can weep or slide if it sits in a warm room too long.
Freezer tip: You can keep the mixed base (without dairy) in the freezer for two weeks. Add cream/half-and-half when serving for the best mouthfeel.

Nutritional Perks

Let’s be honest: this is a treat, not a kale smoothie.

But there are a few wins. The cream and Irish cream offer a small amount of calcium. The serving is moderate in size, so you’re getting roughly 250–350 calories per cocktail depending on your pour and swaps.

Want to trim it a bit? Use light cream or a protein-enriched milk, and reduce the simple sugar content by relying on the liqueurs’ sweetness instead of extra syrup. Also, you’re sipping slowly—built-in portion control.

Kind of.

Avoid These Mistakes

Using warm ingredients: If your spirits and cream aren’t cold, the drink tastes flat. Chill everything, including the glass.
Skipping the shake: Stirring won’t cut it. The shake emulsifies the dairy and traps micro-bubbles for that cookie-froth finish.
Overdoing vanilla extract: It’s potent.
If you’re subbing for vanilla vodka, cap it at 1/4 teaspoon per drink.
Clashing flavors: Don’t mix strong flavored vodkas (like caramel or whipped cream) with amaretto and expect balance. Pick one “hero” flavor and support it.
Watery ice: Small, half-melted ice dilutes fast. Use fresh, solid cubes for a clean, cold shake.

Mix It Up

Frosted Sugar Cookie: Add 1/4 oz crème de cacao (white) and a dash of nutmeg.
Swap half-and-half for heavy cream for extra body.
Peppermint Cookie: Replace cinnamon with 1–2 drops peppermint extract and rim with crushed candy canes. Festive, minty, and yes, addictive.
Brown Butter Twist: Use a few drops of browned-butter extract instead of butter extract. Adds toasty complexity—chef’s kiss.
Gluten-Free Friendly: Most spirits are gluten-free, but check labels on liqueurs.
Rim with plain sanding sugar instead of cookie crumbs.
Lighter Version: Use vanilla vodka, 1 oz Irish cream, 1 oz unsweetened vanilla almond milk, 1/2 oz amaretto, and skip the white chocolate liqueur. Still dessert-y, less heavy.
Decaf Coffee Boost: Add 1/2 oz chilled decaf espresso for a mocha-cookie vibe without staying up all night. You’re welcome.

FAQ

Can I make this without Irish cream?

Yes.

Replace Irish cream with 1 oz heavy cream, 1/2 oz simple syrup, and a tiny splash (1/8 tsp) of coffee extract or cocoa to mimic the depth. It won’t be identical, but it stays in the sugar-cookie zone.

What if I don’t have white chocolate liqueur?

Sub 1 oz heavy cream mixed with 1/2 oz simple syrup and a few drops of vanilla. You’ll lose the precise white-chocolate note, but the texture and sweetness will be on point.

Is there a non-alcoholic version?

Absolutely.

Mix 3 oz vanilla almond milk, 1 oz heavy cream, 1 oz white chocolate sauce (or melted chips), 1/4 tsp vanilla extract, a drop of almond extract, and a pinch of cinnamon. Shake with ice and serve with the same rim. Tastes like a PG-13 cookie dream.

Can I batch this for a crowd?

Yes, multiply everything by 6–8 and mix in a pitcher without ice.

Keep in the fridge. Shake each serving with ice to order. Pro tip: pre-rim a tray of glasses and keep them chilled for a smooth service flow.

How strong is this cocktail?

Moderately strong.

Expect roughly 1.5–2 standard drinks per serving depending on your pour and brands. It’s smooth enough to forget, so pace yourself—your future self will thank you.

Why use butter extract?

It’s the secret that makes “sweet vanilla drink” taste like an actual cookie. A few drops add bakery-level richness without extra sugar or fat.

Don’t overdo it; it’s concentrated.

My Take

This sugar cookie martini is the rare “dessert cocktail” that doesn’t guzzle sugar just to fake flavor. With the right ratio of vanilla vodka, cream, and a strategic hit of amaretto and butter extract, it tastes like bite-into-a-cookie nostalgia with a grown-up edge. It’s simple, it looks impressive, and IMO it beats serving a tray of store-bought cookies by a mile.

Make it for holidays, birthdays, or any random Tuesday you want to upgrade. Just remember: it’s a martini, not milk—respect the pour, and enjoy the glow.