Every holiday season, Carol’s crinkle cookies are the talk of the Christmas cookie exchange. But this year, Miss Cookie Queen will officially be abdicating her throne – to you! Get ready to be the newly crowned cookie champ with our festive collection of boozy cookie recipes and cocktails to match.
Every holiday season, Carol’s crinkle cookies are the talk of the Christmas cookie exchange. But this year, Miss Cookie Queen will officially be abdicating her throne – to you! Get ready to be the newly crowned cookie champ with our festive collection of boozy cookie recipes and cocktails to match.
Don’t believe us? Just ask Buddy the Elf. The guy survives exclusively on sugar and syrup!
One thing we can all surely agree on is that nothing complements a sweet treat quite like a festive and flavorful cocktail. So, if you really want to be the MVB (most valuable baker) of any sweets swap or holiday soiree this year, try leveling up with a cookie and cocktail combo. Or, combine the magic and try making one of our spiked cookie recipes.
Don’t be afraid to take a whisk this year! Read on for the best cookie and cocktail recipes to bring to your next holiday cookie exchange.
Sugar cookies are a classic holiday confection. This buttery cookie can be dressed up with sprinkles or sweet frosting for the season. We’ve found that serving up a dozen (or two) alongside a warm Tito’s “snow” day sipper will surely land you on Santa’s nice list because this cookie and cocktail duo is sweet, spiked and oh-so-nice.
If you find yourself needing to cool off, you can shake up a peppermint bark martini between those golden bites instead.
Want to mix the magic? Try our spiked peppermint bark sugar cookies, but don’t forget to leave a few out for the big guy on Christmas Eve.
The Recipe:
Ready-to-bake sugar cookie dough
12-ounce bag of white chocolate chips
1 ounce Smirnoff Peppermint Twist Vodka
6 candy canes, crushed
Bake the sugar cookies according to the directions on the package.
Put white chocolate chips and peppermint vodka in a glass bowl. Fill a pot large enough to hold the glass bowl over it halfway with water. It is important that the vodka and chocolate are heating together at the same time. If you put the vodka in after the chocolate is melted, the sugar will crystalize. Over low–medium heat, heat the pot with the glass bowl sitting on top of it, stirring as the chocolate melts.
Following, crush the candy canes and put in a separate bowl. Pour melted chocolate over cookie then coat with crushed candy canes.
There is no denying that chocolate chip is the reigning holiday cookie champion. Whether you’re scooping from a tub of premade dough or using your tried and true family recipe, we advise you not to eat too much dough because you’ll want enough of these baked baddies to dunk in a Baileys hot chocolate. Or you could layer up (because it’s cold outside) and make two holiday heavy-hitters: chocolate chip cookies and homemade coquito.
If that sounds too basic for your get-together, spice things up with a simple spiked chai eggnog. The chai flavors really transform this year-round cookie into a holiday hit.
Since Christmas calories don’t really count, spread a little extra cheer this year by making cookie cups filled with Irish cream liqueur icing.
The Recipe:
Ready-to-bake chocolate chip cookie dough
1 cup softened butter
4 cups powdered sugar
1 - 2 tablespoons Michaels Irish Cream Liqueur
Chocolate chips (optional)
In a nonstick muffin tin, bake the individual cookies according to the package. The cookies will come out looking like muffins, so while they are hot, take a small spoon and shape them like cups. Set aside and let them cool.
In a mixer, combine the butter, powdered sugar and Michaels Irish Cream Liqueur. Whip until the mixture is light and fluffy. Fill the cookie cup with the Irish cream icing and decorate with chocolate chips.
Gingerbread cookies and Christmas are pretty much synonymous. These cute cookie characters have a snap of ginger flavor along with a soft center, making this treat a holiday cookie plate staple. But we have to admit, it feels a bit sadistic to bite into a little leg or chomp off a head. So, it seems to go down easier when sipping a ginger snap or ginger mint spritz. If you’re demolishing a whole gingerbread house, whip up a batch of jingle bucks. That task is going to take a whole team of your best elf buds.
And if you want to go Bad Santa this season, try our recipe for a gingerbread cookie spiked with a bourbon glaze.
The Recipe:
Ready-to-bake gingerbread cookie dough
2 cups powdered sugar
¼ cup Cooper’s Mark Bourbon
1 teaspoon vanilla
Glaze icing
Bake individual cookies according to the packaging. When done, set aside to cool.
While cookies are cooling, mix together powdered sugar, bourbon and vanilla until combined. Decorate cookies with glaze.
