Is it your birthday? It’s not mine. But it is my unbirthday. And I like to celebrate birthdays any time that I get the chance. I don’t see the harm in celebrating strangers’ birthdays, either. Plus, my family goes through 94% of our birthdays in one week’s time, so I need a better balance. Celebrate with me? Okay! Let’s make funfetti cookie shooters!
The logic behind these:
- Funfetti = rainbow = clearly a birthday celebration.
- Cookies = everyone likes cookies? Obviously.
- Milk = every good cookie gets 10x better with milk.
- The cup = the place to put the milk (or birthday cake shot…either one is great; it mostly just depends on your level of sophistication. Or sanity. You pick.)
They are also VERY easy to make! But you need a couple of key tools.
What you’ll need:
- A sugar cookie recipe that holds its form (I will leave the recipe I use down below)
- A popover pan
- Six metal shot cups
- Rainbow sprinkles
- White chocolate chips
*If you decide you want to do the birthday cake shot, you’ll need Bailey’s and cake-flavored vodka.
- 3 sticks softened butter
- 2 cups sugar
- 1 egg
- 1 tsp vanilla extract
- 3 1/2 cups flour
- Mix butter, sugar, egg, and vanilla by hand until just combined.
- Incorporate flour, one cup at a time, until all ingredients are uniform throughout.
Prepare the cookie dough. The recipe I used is a combination of sugar cookie cut-outs and shortbread. This worked perfectly because it helps the dough keep its shape while it cooks, and it won’t fall apart when you take it out of the pan.
Fold in the rainbow sprinkles. I used about 1/2 cup, but you can use more or less depending on how much color you want in there.
Press the dough into the very-well-greased popover pan. Start at the bottom, and then work your way around the sides. Make it about 1/2 inch all the way around (bottom, too). If it’s too thin, you will ruin everything. And if it’s too thick, it won’t cook right. 1/2 inch, okay?! And make sure that the dough stays about 1/2 inch below the curve of the popover pan cup – we don’t want the dough cooking over the sides.
Chill the dough in the refrigerator for about 20 minutes.
Stick your shot glasses inside the cups. Why are these the best things ever? Because the cookie dough will form right around the cup and make the most precious little cup shape. If the shot cups aren’t in there, I promise your cookie will look like the knot of a tied balloon. I know this is a birthday celebration, but balloons should stay in their latex form.
Bake your cups at 350 degrees F for about 20-25 minutes.
Once they are out of the oven and cooled ALL THE WAY, you can remove them from the pan, and take the shot glasses out.
Melt your white chocolate. This is going to be used to coat the inside of the cookie cup. If you skip this step, the cookie will turn into a sopping mess once the milk goes in. So don’t skip this step. Don’t skip it.
Pour the melted chocolate into the cup until it’s filled about half way. Spin the cup on its side until the chocolate covers the entire inside surface, then dump the excess into a spare bowl. Repeat for each cookie cup.
The sprinkle rim: this step is optional, but it shouldn’t be. It makes these things look so much cuter and festive. So do it. Dip the top rims of the cookie cups into the white chocolate, then into the sprinkles to give it a nice rainbow rim. And when you take that first bite, the extra sprinkles really make all the difference.
Add the milk! Or the shot.
And that’s it!
How cute, right? And they taste so good. You can take a sip, then take a bite, or take the whole shot and shove the rest in your mouth. The options are endless. Maybe not endless, but there are a few.
I hope you enjoy these. If it’s your birthday, I hope these brighten your already wonderful day! And if it’s not, pretend that it is. Happy birthday! 🙂