These Sugar Cookie Pudding Shots are made with vanilla pudding, sugar cookie creamer, heavy cream, vodka, sprinkles and mini sugar cookies.

These Sugar Cookie Pudding Shots are a little different than the normal way I make them.

Usually I make mine with whole milk.

However, I was going for the sugar cookie flavor.

A few years ago while at Target I found Elf Frosted Sugar Cookie Creamer and fell in love with it.

I was SO happy when they continued to bring it back each holiday season.

Luckily creamer lasts a little longer than milk and so I buy a bunch and hoard it so I can have it past the holidays.

But because it’s creamer it is thinner than milk.

So I do a mix of the creamer and of heavy cream.

You really do need the heavy cream to make these thicker.

And even then they are a little runnier than my usually shots.

Now some places in the US this time of year carry Sugar Cookie Flavored milk.

If you have this as an option I would go for that.

And just use all of it instead of the creamer and heavy cream.

So that would be 1 1/2 cups of sugar cookie milk.

If you don’t have either the creamer or the sugar cookie milk then you will need to use an extract.

I’m a big fan of the Buttery Sweet Dough Emulsion or the Butter Vanilla Bakery Emulsion.

I would subsititue the creamer and heavy cream with 1 1/2 cups whole milk with 1 tsp of either of the emulsions.

They used to make a sugar cookie vodka but don’t anymore.

Boo.

So I used a vanilla vodka here.

But whipped cream vodka can work too.

For the sugar cookies I used just my go to sugar cookie recipe and made mini trees.

Tips For Making Pudding Shots:

Remember when using any alcohol that is more than 80 proof can make your pudding shots runny.

Most vodkas run at 80 proof and that is usually the highest alcohol content booze I use so you should be fine.

But always good to check.

Don’t skip the Cool Whip.

Many people ask can they use whipped cream instead.

Yes, you can.

However, make sure that you do not use the kind out of a can.

That will not hold up.

I’ve always made mine with Cool Whip just because I feel it holds it shape better in pudding shots.

Be sure to chill them for at least 30 minutes.

While I say to chill them for at least 30 minutes I usually end up chilling them for much longer.

Often I make up the pudding the night before and place it into an airtight container and then scoop the day of the party.

Saves time on the day of the party.

P.S. It’s a great day to buy my cookbook Holy Sweet!

Want More Pudding Shots?

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