This Sugar Cookie Martini is a grown-up treat that tastes like a boozy sugar cookie in a glass. I first developed this version the week before a Christmas party when I wanted a dessert cocktail that could be dressed up and poured quickly between courses. The balance of vanilla vodka with white chocolate liqueur, Irish cream, and a touch of amaretto-style liqueur creates a silky, sweet, and slightly nutty drink that reminds me of my grandmother's holiday baking without any of the flour-covered mess.

I discovered this combination while experimenting with leftover holiday chocolates and a pantry full of liqueurs; the result was so approachable that guests asked for the recipe before the first sip was finished. The texture is luxuriously creamy thanks to the heavy cream, while the rim — melted white chocolate rolled in colorful sprinkles — turns every pour into a festive presentation. Whether you make one for yourself after a long day or mix a pitcher-sized batch for a brunch or party, this cocktail is an easy way to make any moment feel celebratory.

Ingredients

• Ice: Enough to fill a cocktail shaker — use large cubes if possible to chill quickly without over-diluting; clear, filtered ice tastes best.
• Vanilla vodka (1.5 ounces): Choose a quality vanilla-flavored vodka such as Smirnoff Vanilla or Absolut Vanilia for a crisp, natural vanilla note that carries through the cream.
• White chocolate liqueur (0.75 ounce): Godiva White Chocolate liqueur is ideal for its genuine chocolate flavor and smooth texture; if unavailable, any white chocolate liqueur will work but expect subtle differences in sweetness.
• Irish cream (0.75 ounce): Baileys or a comparable Irish cream adds depth, light coffee and cocoa undertones, and creaminess that layers beautifully with the white chocolate.
• Disaronno Velvet (0.75 ounce) or regular amaretto (0.5 ounce): Disaronno Velvet is a creamier amaretto variant and gives a rounded almond note; if using regular amaretto, reduce to 0.5 ounce to avoid overpowering sweetness.
• Heavy cream (2 ounces): Use full-fat heavy cream for the silkiest mouthfeel; chilling it beforehand helps create a colder, thicker shake.
• Vanilla extract (2 drops): Pure vanilla extract enhances the vanilla vodka without making the drink artificial — two drops are enough to lift the aroma.
• For the rim: 2 squares white chocolate, melted, and Christmas sprinkles — melt the chocolate in short bursts and use small plates for dipping so the rim gets an even coating.

Instructions

Prepare the rim: Chill a martini glass in the freezer for 10 minutes first — a cold glass helps the chocolate set quickly. Melt two squares of white chocolate in a microwave-safe bowl in 10-second bursts, stirring between bursts until smooth. Pour the melted chocolate onto a small plate. Dip the rim of the chilled glass into the chocolate, tilt and rotate to coat evenly, then immediately dip the chocolate-coated rim into a separate plate of sprinkles and roll the glass so the sprinkles adhere. Place the glass upright on parchment to set while you make the cocktail. Assemble the cocktail: Fill a cocktail shaker with ice to the top. Add 1.5 ounces vanilla vodka, 0.75 ounce white chocolate liqueur, 0.75 ounce Irish cream, 0.75 ounce Disaronno Velvet (or 0.5 ounce regular amaretto), 2 ounces heavy cream, and 2 drops vanilla extract. Make sure ingredients are measured precisely; liqueurs are sweet, so small deviations affect balance. Shake and strain: Shake vigorously for 15–20 seconds until the shaker's exterior becomes very cold and a slight frost forms. This aerates the cream and gives the drink a silky texture. Double-strain into your prepared martini glass using a fine mesh strainer to catch any tiny ice shards or chocolate bits from the rimming process. Serve immediately for the coldest, creamiest experience.

Storage Tips

Store leftover liqueurs and heavy cream in the refrigerator if you plan to reuse them; once mixed with alcohol and shaken, store the base (without ice) in an airtight bottle for up to 48 hours. Rimming glasses should be done no more than a few hours ahead as the sprinkles can begin to settle; if you need to prepare much earlier, rim the glasses and place them in a cool area upright on parchment. For frozen storage, freeze only unopened bottles of liqueur or pre-measured components; avoid freezing the finished cocktail because cream can separate and change texture when thawed.

Ingredient Substitutions

If you don’t have Disaronno Velvet, substitute 0.5 ounce regular amaretto and reduce white chocolate liqueur by a splash if the overall profile becomes too sweet. For a dairy-free approach, use canned full-fat coconut milk or a commercial barista-style oat cream in place of heavy cream — expect a subtle coconut or oat flavor. Replace white chocolate liqueur with a white chocolate syrup plus 0.25 ounce of neutral vodka if you’re in a pinch; taste and adjust sweetness. If you want a lighter version, swap heavy cream for half-and-half and reduce the white chocolate liqueur by 0.25 ounce.

Serving Suggestions

Serve this martini in chilled martini glasses with the sprinkle rim and a light dusting of finely grated white chocolate or a single small sugar cookie on the rim as a garnish. Pair with light, crisp finger foods like citrus shortbread, almond biscotti, or fresh berries to cut through the richness. It works beautifully as a dessert cocktail after holiday meals or as a sparkling addition to brunch when paired with egg-based dishes and fruit compotes. For a non-alcoholic party option, make a mocktail version using white chocolate syrup and a splash of vanilla extract with chilled cream.

Cultural Background

While not a traditional cocktail with deep historical roots, the concept of dessert cocktails dates back to the mid-20th century when liqueurs and cream became fashionable in post-war cocktail culture. The sugar cookie flavor profile taps into nostalgic American holiday baking, translating familiar cookie flavors into a glass. This style of sweet, creamy cocktail has lineage alongside classics like the Grasshopper and Brandy Alexander — drinks that pair liqueurs and dairy to create dessert-like textures and flavors.

Seasonal Adaptations

During winter holidays, use red and green sprinkles or crushed peppermint for a festive twist. In spring, swap sprinkles for lemon zest and a dusting of sugar for a brighter finish. For summer, lighten the drink by using chilled half-and-half and serving over one large clear ice cube. For a Thanksgiving variation, add a pinch of cinnamon or pumpkin spice to the shaker for warm spice aromatics that pair nicely with the cream and amaretto notes.

Meal Prep Tips

For parties, pre-measure liqueurs into a large bottle and keep chilled; multiply ingredient quantities by the number of servings (for example, for 10 drinks, multiply each ounce measurement by 10 and combine in a pitcher). Chill the mixture and heavy cream separately, then shake each drink with ice individually to preserve the shaken texture. Use an insulated cooler with ice to keep bottles cold between rounds, and set up a rim-and-garnish station so guests can personalize their glasses easily. Label containers with times and dates if storing any pre-made mixture.

Ultimately, this Sugar Cookie Martini is a joyful way to celebrate — whether one glass or many, it brings sweetness, nostalgia, and a memorable presentation to any gathering. Cheers and enjoy creating a little holiday magic in a glass.