How to Make Vanilla Sugar Cookie Shots

Vanilla Sugar Cookie Shots

Raise a cookie and say cheers to these adorable little vanilla, sugar cookie milkshake shots featuring the new, delicious and exotic flavor of Tahitian Pure Vanilla Bean Paste. For a limited time only, this paste is available for purchase on Amazon. Hurry before it's all gone!

Ingredients

Cookie Shots

  • 1 cup butter (2 sticks), room temperature
  • 1 cup white sugar
  • 1 tablespoon Nielsen-Massey Tahitian Pure Vanilla Bean Paste –
    BUY NOW on Amazon
  • 3 cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 egg
  • ½ cup white chocolate melting chips
  • ½ cup organic, all-natural rainbow sprinkles

Very Vanilla Milkshake

  • 1 cup vanilla ice cream
  • ½ cup whole milk
  • 1½ teaspoons Nielsen-Massey Tahitian Pure Vanilla Bean Paste

Special Equipment

  • gallon size resealable bag
  • 12 wine corks
  • muffin or popover pan

Directions

Cookie Shot

Combine butter, sugar, and vanilla paste in a gallon size resealable bag. Close bag and knead thoroughly to cream butter and sugar until well combined.

Open the bag and add flour, baking powder, salt and egg. Reseal and continue to knead until dough is smooth and uniform. Use a rolling pin to smooth the dough into a thin, uniform layer. To chill, place bag flat in the refrigerator for at least one hour.

Meanwhile, wrap a small piece of aluminum foil around a wine cork and remove excess foil by twisting until it breaks away. Use the cork as a guide to wrap each individual piece of dough around, then fold up the bottom to form a cup.

Preheat oven to 350°F. Lay chilled dough flat in bag and make incisions in the side seams. Open bag and carefully peel away the top layer.

Use a cookie cutter to slice dough into quarters vertically and thirds horizontally.

Place the cookies in a muffin or popover pan with the corks inside. Bake for 12-15 minutes. Remove from oven and let cool. Carefully remove corks once fully cooled.

Melt white chocolate in a ramekin. Add two small spoonful’s of chocolate into each cookie cup and turn, holding horizontally, to coat the interior with a thin layer of chocolate. Invert and dip the rim to coat. Immediately dip the rim in sprinkles. Let cool for at least 10 minutes before filling.

Very Vanilla Milkshake

For the filling, combine ice cream, whole milk and vanilla paste in a blender. Blend for 15 seconds until smooth.

Assembly

Fill each cookie cup with vanilla milkshake and enjoy.

Notes:

For a fun boozy twist, try adding coffee flavored rum, Irish whisky, or bourbon to the blender when making the milkshake.

Recipe by So Yummy.

Cookie Shots

  • 225 grams butter (2 sticks), room temperature
  • 200 grams white sugar
  • 1 tablespoon Nielsen-Massey Tahitian Pure Vanilla Bean Paste – BUY NOW on Amazon
  • 360 grams flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 egg
  • 85 grams white chocolate melting chips
  • 76 grams organic, all-natural rainbow sprinkles

Very Vanilla Milkshake

  • 150 grams vanilla ice cream
  • 125 ml whole milk
  • 1½ teaspoons Nielsen-Massey Tahitian Pure Vanilla Bean Paste

Special Equipment

  • gallon size resealable bag
  • 12 wine corks
  • muffin or popover pan

Directions

Cookie Shots

Combine butter, sugar, and vanilla paste in a gallon size resealable bag. Close bag and knead thoroughly to cream butter and sugar until well combined.

Open the bag and add flour, baking powder, salt and egg. Reseal and continue to knead until dough is smooth and uniform. Use a rolling pin to smooth the dough into a thin, uniform layer. To chill, place bag flat in the refrigerator for at least one hour.

Meanwhile, wrap a small piece of aluminum foil around a wine cork and remove excess foil by twisting until it breaks away. Use the cork as a guide to wrap each individual piece of dough around, then fold up the bottom to form a cup.

Preheat oven to 177°C. Lay chilled dough flat in bag and make incisions in the side seams. Open bag and carefully peel away the top layer.

Use a cookie cutter to slice dough into quarters vertically and thirds horizontally.

Place the cookies in a muffin or popover pan with the corks inside. Bake for 12-15 minutes. Remove from oven and let cool. Carefully remove corks once fully cooled.

Melt white chocolate in a ramekin. Add two small spoonful’s of chocolate into each cookie cup and turn, holding horizontally, to coat the interior with a thin layer of chocolate. Invert and dip the rim to coat. Immediately dip the rim in sprinkles. Let cool for at least 10 minutes before filling.

Very Vanilla Milkshake

For the filling, combine ice cream, whole milk and vanilla paste in a blender. Blend for 15 seconds until smooth.

Assembly

Fill each cookie cup with vanilla milkshake and enjoy.

Notes:

For a fun boozy twist, try adding coffee flavored rum, Irish whisky, or bourbon to the blender when making the milkshake.

Recipe by So Yummy.

  • 20 minprep

  • 12 mincook

  • 12 shots

This Recipe Uses

Tahitian Pure Vanilla Bean Paste 4oz Bottle

Tahitian Pure Vanilla Bean Paste