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Birthday Cake Sugar Cookie Shots

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These festive sugar cookie shots are baked in mini muffin tins to create edible ‘shot glasses,’ filled with a creamy birthday cake-inspired filling and topped with sprinkles. Perfect for parties, birthdays, or any celebration, they’re quick to make and guaranteed to bring smiles.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • ¾ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1 ½ teaspoons pure vanilla extract
  • ½ teaspoon almond extract (optional)
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ⅓ cup rainbow sprinkles
  • 4 ounces cream cheese, softened
  • ½ cup powdered sugar
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 2 tablespoons rainbow sprinkles (plus extra for topping)
  • Whipped cream (optional, for topping)
  • Extra sprinkles (optional, for topping)
  • Mini birthday candles (optional, for decoration)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 24-cup mini muffin tin.
  2. In a large mixing bowl, cream together butter and granulated sugar with a hand mixer on medium speed for about 2 minutes until light and fluffy.
  3. Add egg, vanilla extract, and almond extract. Mix until just combined.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Gradually add dry ingredients to wet mixture, beating on low until a soft dough forms. If dough is too sticky, add an extra tablespoon of flour.
  6. Gently fold in rainbow sprinkles with a spatula.
  7. Using a small cookie scoop or tablespoon, portion dough into 24 balls. Press each ball into the muffin tin, forming a cup shape with a well in the center.
  8. Bake for 11-13 minutes, until edges are lightly golden and centers look set. If centers puff up, gently press down with a spoon after baking.
  9. Cool cookie cups in the tin for 10 minutes, then carefully remove to a wire rack. Cool completely before filling.
  10. For the filling: In a medium bowl, beat cream cheese and powdered sugar until smooth. Add milk, vanilla, and almond extract; mix until creamy and fluffy. Fold in sprinkles.
  11. Transfer filling to a piping bag or zip-top bag with the tip snipped off. Pipe filling into each cooled cookie cup.
  12. Top with whipped cream, extra sprinkles, and mini birthday candles if desired. Serve immediately or chill for up to 2 hours before serving.

Notes

Chill dough for 10 minutes if your kitchen is warm to prevent spreading. Don’t overmix after adding flour for tender cookies. If cookie cups puff up, press centers down immediately after baking. For gluten-free or dairy-free adaptations, use appropriate substitutes. Cookie cups can be made ahead and filled the day of serving. Store leftovers in the fridge for up to 3 days.

Nutrition

Keywords: birthday cake, sugar cookie shots, party dessert, edible shot glasses, sprinkle cookies, easy dessert, kid-friendly, birthday treat

Find it online: https://jodierecipes.com/birthday-cake-sugar-cookie-shots-easy-party-dessert-recipe/