This Sugar Cookie Martini arrived in my life the way most holiday favorites do: unexpectedly and at a party. I first encountered this combination on a chilly December evening when a friend brought a tray of small, glittering cocktails that smelled like vanilla frosting. With the first sip I was transported back to childhood cookie swaps — warm vanilla, a whisper of almond, and the soft, comforting texture of cream. I kept asking what was in the glass and the recipe became my mission to recreate for every holiday gathering since.

What makes this drink special is its ability to balance decadent sweetness with a clean, boozy backbone so it never feels cloying. The vanilla vodka brings a bright, familiar flavor, while white chocolate liqueur and Irish cream add silk and depth. A splash of Disaronno Velvet or regular amaretto adds that marzipan-like note reminiscent of buttered sugar cookies. Garnished with melted white chocolate and festive sprinkles on the rim, it’s a playful, crowd-pleasing sip that looks as good as it tastes.

Ingredients

• Vanilla vodka (1.5 ounces): Choose a smooth, mid-priced vanilla vodka for pronounced flavor without harsh alcohol burn. Brands like Absolut Vanilia or Pinnacle Vanilla are reliable; homemade vanilla-infused vodka also works if you prefer a fresher vanilla aroma.
• White chocolate liqueur (0.75 ounce): We used Godiva white chocolate liqueur for its creamy, true-white-chocolate profile. It adds sweetness and a cocoa butter richness that mimics a baked cookie.
• Irish cream (0.75 ounce): Adds silky texture and light coffee-cocoa notes; Baileys is the classic choice and provides sweetness and warmth.
• Disaronno Velvet or amaretto (0.75 ounce): Disaronno Velvet is creamier than regular amaretto; if you only have standard amaretto, use 0.5 ounce to avoid overpowering sweetness and almond notes.
• Heavy cream (2 ounces): Key to the martini's luxurious mouthfeel. Use heavy cream rather than half-and-half for a truly velvety finish; for a lighter version, substitute half-and-half but expect a thinner body.
• Vanilla extract (2 drops): A tiny amount intensifies vanilla without tasting artificial; if using homemade vanilla extract, one good drop is plenty.
• Ice: Plenty of large, fresh ice for shaking — larger cubes melt slower and prevent over-dilution.
• For the rim: Two squares of white chocolate, melted, and Christmas sprinkles for a festive coating. You can also use sanding sugar or crushed shortbread for alternative textures.

Instructions

Prepare the rim: Chill a martini glass in the freezer for at least 10 minutes so the chocolate sets quickly. Melt two squares of white chocolate gently in the microwave in 10-second bursts, stirring until glossy. Pour the melted chocolate onto a small plate. Dip the chilled glass rim into the chocolate, then immediately dip into a plate of sprinkles, rolling the glass so the rim gets an even coat. Place the glass upright on parchment until the chocolate firms (about 5 minutes in the fridge). Assemble the cocktail: Fill a cocktail shaker about two-thirds full with fresh ice. 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. Close the shaker and shake vigorously for 15–20 seconds until the shaker is well chilled and slightly frosted. Vigorous shaking aerates the cream, producing a silky, slightly frothy texture. Strain and finish: Double-strain the mixture into the prepared, chilled glass to remove any small ice shards, pouring smoothly to preserve the sprinkled rim. Garnish with a few extra sprinkles or a fine white chocolate shaving if desired. Serve immediately while cold.

Storage Tips

Store spirits and liqueurs at room temperature in a cool, dark place; they maintain quality for months. Prepared, rimmed glasses can be made a day ahead and refrigerated upright on parchment to prevent the rim from picking up odors. The mixed cocktail should be shaken and consumed immediately for best texture; if you must hold it, keep it in a tightly sealed container in the fridge and re-shake briefly with fresh ice before serving. Leftover mixture will separate and lose its froth, but can be gently whisked before serving — expect some loss in mouthfeel.

Ingredient Substitutions

If you want to lighten the drink, swap heavy cream for half-and-half at a 1:1 ratio for a thinner yet still creamy finish. For a dairy-free option, use a full-fat canned coconut cream or a barista-style oat creamer — coconut adds a subtle tropical note, while oat retains neutral sweetness. If you don’t have white chocolate liqueur, increase the Irish cream by 0.25 ounce and add 0.25 ounce simple syrup and a small white chocolate shaving for a similar profile. For a nutty almond emphasis, use 0.5 ounce regular amaretto instead of Disaronno Velvet.

Serving Suggestions

Pair this cocktail with buttery shortbread, lemon bars or a simple vanilla sugar cookie to echo the drink’s flavors. For a brunch occasion, serve alongside mini fruit tarts and espresso shots to balance sweetness. Garnish ideas include a light dusting of nutmeg, a single vanilla bean scrap on the rim, or a few toasted almond slivers floated gently on top. For an elegant presentation, serve in chilled coupe glasses and present on a mirrored tray with small napkins.

Seasonal Adaptations

Make this a winter signature by stirring in a pinch of ground cinnamon or nutmeg, or replace sprinkles with crushed peppermint candy for a festive twist. In the warmer months, lighten it with a 25% reduction in heavy cream and add a dash of lemon zest to brighten the palate. For spring, consider a lavender-infused simple syrup (10 ml) swapped for a portion of the white chocolate liqueur for floral complexity.

Meal Prep Tips

For a party of 8, multiply the ingredients and prepare a chilled cocktail batch in a pitcher: multiply each spirit and cream by 8, keep the mixture iced and shake in measured batches just before serving to maintain froth. Rim glasses earlier in the day, store them upright in the fridge, and bring out the shaker last minute. Use a thermal drink dispenser filled with ice and a perforated shelf to keep the mixed cocktail chilled while pouring without dilution.

Success Stories

I served a tray of these at a holiday cookie exchange and watched coworkers line up, curious about the glittering rims. By the end of the night several guests asked for the recipe and one even requested a batch to take home. Another memorable moment was a small New Year’s Eve gathering where guests toasted with Sugar Cookie Martinis at midnight — it was playful, indulgent and felt like a toast to cozy comfort. Those reactions are why this drink remains a staple for me.

Whether you’re making one for yourself or a dozen for friends, this is a simple, show-stopping drink that invites creativity. Give it a try and make the rim your own — that tiny detail turns a great cocktail into a memorable moment.