This Sugar Cookie Martini is my go-to festive cocktail when I want dessert and a drink all in one. I first discovered this combination at a holiday party where someone passed around a martini that tasted exactly like a classic sugar cookie. I spent a few evenings after that tweaking proportions so the drink would be creamy but not cloying, boozy but still smooth. The result is a glass that brings buttery vanilla, white chocolate sweetness, and the gentle almond warmth of amaretto together with a clouds-of-cream mouthfeel. It is comfort and celebration in a single sip. Because this drink relies on a few high-quality components, I prioritize good vanilla vodka and a clean white chocolate liqueur like Godiva for the best flavor clarity. The rim is where the fun begins: melting white chocolate and rolling the chilled glass in Christmas sprinkles turns each serving into a party presentation. I love making a batch of these for friends because they are quick to prepare and always disappear fast. Serve them after dinner or as a cheerful pre-dessert drink to set a festive tone.

Ingredients

• Vanilla vodka 1.5 ounces: Use a good-quality flavored vodka such as Smirnoff Vanilla or Ketel One Vanilla for clean vanilla notes. The vodka provides the drinkable backbone and lifts the sweet elements without muddling them.
• White chocolate liqueur 0.75 ounce: Godiva white chocolate liqueur is my preferred choice because it balances sweetness with real cocoa butter flavor. It delivers that unmistakable white-chocolate cookie taste.
• Irish cream 0.75 ounce: Irish cream adds silky, coffee-cream depth and softens the spirit edge. Use Baileys or a similar brand for reliable consistency.
• Disaronno Velvet 0.75 ounce (or 0.5 ounce regular amaretto): The almond-marzipan flavor is essential for that sugar-cookie impression. If you only have regular amaretto, reduce it to 0.5 ounce to avoid overpowering sweetness.
• Heavy cream 2 ounces: Provides the lush mouthfeel. Use full-fat heavy cream for the creamiest texture; light cream will taste thinner and less luxurious.
• Vanilla extract 2 drops: A whisper of pure vanilla extract amplifies the vanilla vodka and rounds the aroma. Use pure extract over imitation for best flavor.
• Ice: Plenty of ice to chill and slightly dilute for balance. Fresh, clean-tasting ice is important because it affects the final dilution.
• For the rim - white chocolate and sprinkles: Two squares of white chocolate melted create an adhesive for sprinkles. Use festive sugar sprinkles that will hold up against moisture; nonpareils or sugar strands work best.

Instructions

Prepare the rim: Chill a martini glass in the freezer for at least 10 minutes. Melt two squares of white chocolate gently in a microwave-safe bowl in 10-second bursts, stirring until smooth. Pour the melted chocolate onto a small plate and place a second plate with a shallow layer of Christmas sprinkles beside it. Holding the chilled glass by the stem, dip the rim into the melted chocolate so the top edge gets a thin, even coat. Immediately dip the chocolate-coated rim into the sprinkles and roll gently until the rim is fully covered. Refrigerate the glass briefly to set the chocolate if needed. Assemble the cocktail: Fill a cocktail shaker halfway with fresh ice. Measure and 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 amaretto), 2 ounces heavy cream, and 2 drops vanilla extract. Secure the shaker lid and shake vigorously for 15 to 20 seconds until the outside of the shaker feels very cold and the cream is fully integrated. This vigorous shake aerates the cream for a silky texture and ensures proper dilution. Strain and serve: Place a fine strainer over the prepared martini glass and pour the shaken mixture through. The fine strainer catches any ice shards and ensures a smooth surface. Serve immediately while the rim is crisp and the drink is chilled. If preparing multiple drinks, keep the shaker cold and shake each individually for best texture.

Storage Tips

Prepared cocktails are best served immediately for peak texture and rim integrity. If you must prepare components ahead, melt the white chocolate and keep it in a small airtight container at room temperature for up to 24 hours. Keep heavy cream chilled and combine spirits in a sealed bottle for up to 48 hours in the refrigerator; shake with fresh ice just before serving. Prepared drinks should not be stored for more than a few hours because dairy breaks down and sprinkles soften. For rimmed glasses, set them on a single layer on parchment and refrigerate for up to 2 days to keep the chocolate set and sprinkles crisp.

Ingredient Substitutions

If you do not have Disaronno Velvet, substitute regular Disaronno amaretto at 0.5 ounce to prevent excessive sweetness. For a lighter version, use half-and-half or 1 ounce of heavy cream and 1 ounce of milk, but expect a thinner mouthfeel. If white chocolate liqueur is unavailable, substitute crème de cacao (white) mixed with a teaspoon of white chocolate syrup to approximate the flavor. For a non-alcoholic mocktail, replace spirits with vanilla almond milk and use a splash of white chocolate syrup and cream for richness, though the alcoholic warmth will be absent.

Serving Suggestions

Serve this drink in chilled martini glasses with a single delicate cookie on the side, such as a butter cookie or a shortbread. Garnish with a light dusting of finely grated white chocolate across the drink surface if desired. Pair with light desserts like lemon bars or fruit tartlets to balance the creamy sweetness. For a holiday spread, place the glasses on a mirrored tray with additional sprinkles and small edible gold accents for a festive presentation. Small napkins with a holiday motif complement the playful rim.

Seasonal Adaptations

Transform the drink across seasons by changing the rim and spices. For winter holidays keep the Christmas sprinkles; in spring swap for pastel sprinkles and lemon zest for brightness. For a cozy autumn twist add a pinch of ground nutmeg or cinnamon to the shaker and replace sprinkles with crushed gingersnap crumbs on the rim. For Valentine themed gatherings use heart-shaped sprinkles and a drop of raspberry liqueur for a subtle fruit note. Each small change adapts the drink to the season without losing the sugar-cookie character.

Meal Prep Tips

When preparing for a party, premeasure and combine the spirits into a labeled bottle so you only need to add cream, shake with ice, and strain per serving. Pre-melt chocolate for rims and store in a warm thermos to keep it pourable during service. Chill glasses in advance and set up an assembly station with shaker, strainer, and sprinkles. Make one test drink to confirm sweetness and creaminess, then scale. Using multiple shakers allows two people to work together and serve guests faster.

Success Stories

I served this at a small New Year celebration and watched guests compare notes about which holiday cookie it most resembled. One friend who dislikes overly sweet cocktails asked for a second and then requested the recipe. Another time I adapted the rim to crushed pistachios for a green holiday theme and the color contrast stole the show. These small experiments taught me that presentation and balance matter as much as ingredients in getting repeat requests.

Raise a glass and enjoy the nostalgia in every sip. This Sugar Cookie Martini invites playful presentation and a touch of indulgence, and I hope it becomes a favorite drink to share at your next celebration.