Sugar Cookie Martini

There’s a moment at every holiday gathering when someone asks who makes a good dessert cocktail. It’s not about dumping sugar into a glass—it’s about balance. This Sugar Cookie Martini nails it: vodka provides structure, amaretto delivers that recognizable almond note from actual sugar cookies, and Irish cream brings richness without turning the drink into liquid candy.

We designed this for hosts who need something festive that won’t embarrass them in front of guests who actually know drinks. That frosting rim isn’t decoration—it’s part of the experience. The amaretto does the heavy lifting on flavor while the vodka keeps everything grounded. One sip and your guests will ask for the recipe.

A creamy sugar cookie martini cocktail in a sprinkle-rimmed glass sits on a wooden board with frosted cookies and pinecones in the background.

What Is a Sugar Cookie Martini?

Quick Answer: A Sugar Cookie Martini is a vodka-based dessert cocktail that combines amaretto, Irish cream, and vanilla to recreate the flavor of a frosted sugar cookie. The amaretto provides the almond note that makes sugar cookies distinct, while the Irish cream delivers richness. The drink has become a holiday season staple for hosts who want a dessert cocktail that looks impressive but comes together in under five minutes.

A hand dips a cocktail glass rim into red, green, and white sprinkles, with bottles and a green tiled wall behind.

What you’ll love about this recipe:

STILL A MARTINI – We use a full ounce of vodka as the base, which keeps this from becoming just boozy milk. The spirit anchors everything while the liqueurs and cream build the cookie flavor around it.
THAT TASTES LIKE A COOKIE – The amaretto mimics the almond extract that makes sugar cookies distinct, the Irish cream adds that buttery richness, and the vanilla syrup ties it all together. That frosting rim isn’t just decoration—it completes the experience.

What You Need to Make a Sugar Cookie Martini

Vodka: The foundation spirit. We use one ounce of quality vodka—enough to give this drink structure without getting lost in the sweetness. Vanilla vodka works if you want to amplify that note.
Amaretto liqueur: This brings the almond flavor that makes sugar cookies recognizable. It’s sweet but has enough nuttiness to add complexity rather than just sugar.
Irish cream liqueur: The richness factor. This adds body and that buttery quality you get from real cookie dough. Baileys is the standard, but any Irish cream works.
Half and half: Provides creaminess without making the drink too heavy. You can substitute with whole milk, heavy cream, or even oat milk if you’re avoiding dairy.
Vanilla syrup: The finishing touch that brings all the cookie elements together. Make your own or use quality store-bought—this isn’t the place to cheap out.
Vanilla frosting and holiday sprinkles: For the rim. This isn’t optional if you want the full effect. Presentation matters when you’re serving something this fun.

How to Make a Sugar Cookie Martini

Prepare the glass. Spread vanilla frosting around the outside rim of your martini glass using a small spatula or butter knife. Keep it clean—you want an even line, not a mess.
Add the sprinkles. Scatter holiday sprinkles on a shallow plate and press the frosted rim into them until evenly coated. This takes patience—if you rush it, half your sprinkles end up on the counter.
Build the drink. Fill a cocktail shaker halfway with ice. Add the vodka, amaretto, Irish cream, half and half, and vanilla syrup.
Shake hard. Secure the lid and shake until the outside of the shaker is very cold—about 15 seconds. This drink needs proper dilution and aeration to balance all that richness.
Strain and serve. Strain into your prepared martini glass. The drink should be smooth, creamy, and cold enough that condensation forms immediately on the glass.

Bartender’s Tips

Dial back the vanilla syrup if you find this too sweet. Start with a quarter ounce and taste before adding more. Everyone’s sweetness threshold differs, and the amaretto already brings sugar to the party.
Make sure your frosting is soft. If it’s too cold from the fridge, it won’t spread evenly or hold the sprinkles. Let it sit at room temperature for a few minutes before you start.
Dry your glass if the sprinkles won’t stick. Any moisture on the outside of the glass will prevent the frosting from adhering properly. Wipe it down before you start rimming.
Batch this for parties, but shake individually. You can multiply the ingredients and mix them in a pitcher, but shake each serving with fresh ice before serving. Pre-shaken drinks get watery and warm—nobody wants that.
Use white chocolate liqueur instead of Irish cream for a different angle. It’s sweeter and less coffee-forward, which some people prefer in a dessert martini.

A sprinkle-rimmed sugar cookie martini cocktail sits on a wooden board alongside frosted sugar cookies and a bowl of whipped cream.

How to Serve This Sugar Cookie Martini

Serve in a classic martini glass—the wide rim shows off that sprinkle coating, and the stemmed design keeps your drink cold while you hold it. This works best as a dessert cocktail rather than an all-night sipper. One is celebration, three is a sugar headache.

Pair it with a holiday cookie tray if you’re leaning into the theme, or serve it after dinner when guests want something sweet but don’t want a heavy dessert. Keep a pitcher of water nearby—rich cocktails make people thirsty.

More Cocktail Recipes

SEE MORE COCKTAILS

If you’re building a holiday cocktail menu, check out our vodka cocktails collection for more crowd-pleasers. The Espresso Martini gives you a sophisticated alternative if you want coffee instead of cookies, and our Lemon Drop Martini shows you how to handle sweet-tart balance in a vodka martini.

Join our Facebook community to share your Sugar Cookie Martini photos and get recipe ideas from other cocktail enthusiasts. We also send out a weekly newsletter every Friday—right in time for happy hour—with new recipes, techniques, and the occasional cocktail history lesson. Subscribe here and make your weekends better.

Prep Time:10

Total Time:10

Ingredients

For the rim

vanilla frosting 
holiday sprinkles

For the drink

1 ounce vodka
1 ounce amaretto liqueur
1 ounce Irish cream liqueur
2 ounces half and half
½ ounce vanilla syrup

Instructions

Spread a line of vanilla frosting around the outside rim of a martini glass with a small spatula or butter knife.
Scatter the holiday sprinkles on a small shallow plate. Press the frosted rim into the sprinkles until the rim is evenly coated.
Fill a cocktail shaker halfway with ice cubes.
Pour the vodka, amaretto, Irish cream, half and half, and vanilla syrup into the shaker.
Secure the lid on the shaker. Shake until the outside of the shaker feels very cold.
Strain the cocktail into the martini glass.

Servings: 1 cocktail

Author: Dee Broughton

Recipe FAQs

Can I make this without the amaretto?

You can, but you’ll lose the almond note that makes this taste like an actual sugar cookie. Try adding a drop of pure almond extract to the shaker if you can’t get amaretto—start with a tiny amount, as extract is concentrated.

What vodka works best for this cocktail?

Any quality vodka works since you’re not drinking it neat. We like Tito’s or Smirnoff for mixing—save your premium bottles for martinis where the vodka is the star. Vanilla vodka amplifies the cookie flavor if you want to go that direction.

How do I make this less sweet?

Cut the vanilla syrup in half or eliminate it entirely. You can also add a quarter ounce of fresh lemon juice to the shaker, which will cut through the sweetness without making the drink taste sour.

Can I batch these for a party?

Yes—multiply the ingredients by however many servings you need and mix everything except the ice in a large pitcher. Keep it refrigerated. When guests arrive, shake each serving with fresh ice and strain into prepared glasses. This keeps drinks properly cold and diluted.

What if my sprinkles keep falling off?

Your glass is probably wet on the outside, or your frosting is too cold and stiff. Dry the glass completely before applying frosting, and make sure the frosting is soft enough to be sticky. Press firmly but gently when coating the rim with sprinkles.

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