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These Sugar Cookie Pudding Shots have the flavor of classic holiday sugar cookies in a fun pudding shot package. Pretty, festive, and easy to make, these shots are a perfect addition to your next party.
If baking sugar cookies is your favorite holiday tradition, you’ll love these sugar cookie pudding shots. Sugar cookie coffee creamer is the secret ingredient that gives these festive shots their holiday cookie taste. Combined with creamy vanilla pudding, fluffy Cool Whip, and vodka, this recipe makes a creamy, sweet treat with a boozy kick that’s sure to be the hit of your holiday party.
Like most shots, these are budget-friendly and super simple to make, so they’re always a great choice for parties. This is also a nice change from the typical party Jello shot recipe, and perfect for those who prefer rich and creamy desserts and drinks over fruity ones.
Although this pudding shot recipe probably won’t replace your actual holiday cookie baking, it’s an incredibly fun and delicious treat that you need to try this holiday season!
Why We Love This Recipe
Perfect for Christmas – Sugar cookies are a classic holiday treat, and this fun treat brings that cookie taste to a boozy pudding shot.
Two Treats in One – We love boozy desserts – they’re a delicious way to satisfy your craving for sweet treats and holiday cocktails at the same time.
It’s Easy – This simple recipe has just a few ingredients and is practically as easy as making instant pudding!
- Vanilla instant pudding mix (white chocolate pudding would also work)
- Sugar cookie creamer
- Whole milk
- Cool whip
- Whipped cream for topping (optional)
- Christmas sprinkles for topping (optional)
- Plastic shot cups or shot glasses
How to Make Sugar Cookie Pudding Shots
Step 1: Place the shot glasses (or disposable shot cups) on a shallow baking tray or cookie sheet. In a large bowl, whisk together the cold milk and pudding mix.
Step 2: Add sugar cookie creamer to the pudding mixture.
Step 3: Add vodka.
Step 4: Add the Cool Whip. Whisk until the mixture is well combined.
Step 5: Spoon pudding into the shot cups and move them to the refrigerator to chill for 1 hour. Before serving, top with whipped cream and festive sprinkles.
Tips & Tricks
- You can substitute vanilla vodka, whipped cream vodka, or even Bailey’s Irish Cream for the plain vodka in this recipe.
- Change it up by switching out the vanilla pudding for chocolate to make creamy chocolate pudding shots.
- Use a small cookie scoop or a frosting bag for an easy way to fill your shot cups with no mess.
- Serve these with some mini plastic spoons – your guests may find it easier to eat them like a dessert rather than taking them as a shot.
How Do I Store Sugar Cookie Pudding Shots?
Cover your shots with plastic wrap or lids and place them in an airtight container. If properly covered, they should keep for 3-4 days in the refrigerator.
Sure – just replace the vodka with milk to make a version that’s kid-friendly and perfect for those who don’t drink.
More Festive Holiday Drinks and Shots
- Christmas Jello Shots
- Vanilla Pomegranate Holiday Punch
- Grinch Jello Shots
- Vanilla Spiced Eggnog
- Gingerbread Coffee
Sugar Cookie Pudding Shots
- plastic shot cups 2 ounce size
- 1 box vanilla instant pudding mix
- ½ cup milk
- ½ cup sugar cookie creamer
- ½ cup vodka
- 4 ounces cool whip
- Whipped cream for topping optional
- Christmas sprinkles for topping
- Place the shot glasses (or 2 ounce disposable cups) on a shallow baking tray or cookie sheet. In a large bowl, whisk together the cold milk and pudding mix.1 box vanilla instant pudding mix, ½ cup milk
- Add sugar cookie creamer and vodka.½ cup sugar cookie creamer, ½ cup vodka
- Add the Cool Whip. Whisk until the mixture is well combined.4 ounces cool whip
- Spoon pudding into the shot cups and move them to the refrigerator to chill for 1 hour. Before serving, top with whipped cream and festive sprinkles.Whipped cream for topping, Christmas sprinkles for topping
- You can easily make a non-alcoholic version by replacing the vodka with milk.
- Properly stored, these should keep for 3-4 days in the refrigerator.