This recipe was featured in a post sponsored by Cost Plus World Market and does contain affiliate links. All opinions are my own.
What’s better than a gingerbread cookie? A gingerbread cookie cocktail topped with fresh cinnamon whipped cream!
While many people look forward to pumpkin spiced everything in the Fall, I look forward to all things gingerbread. I looooove gingerbread so to celebrate my adoration I created this Creamy Gingerbread Cookie Holiday Cocktail Recipe that makes you want to cozy up by the fire and watch rom-coms all day. I’m serious.
Earlier today I shared my recipe for Gingerbread Cheesecake and while it was baking and the smell of ginger permeated every room in my house (yum!) I thought, “You know what this dessert needs? A boozy drink to go with it.” I’m not the only one who talks herself into creating coordinating cocktails, right? Maybe it’s just me.
When I shared this with my friend, Joanna, yesterday she closed her eyes and said, “Oh yes. This is good. This needs a party. We need to plan a party around this drink. Like, it needs to be the star of the show.” I seriously have the best friends!
So, here’s what you need my Party Princess friends…
- Baileys Vanilla Cinnamon Liquer
- Ginger Syrup
- Half & Half
- Ground Ginger
- Ground Cinnamon
- Ginger Snap Cookies
- Ingredients to make fresh cinnamon whipped cream
Before you get started putting this drink together you’ll want to crush the ginger snap cookies. You can do this by crushing them in a ziploc bag with a rolling pin or in a food processor. I have a mini 1.5 cup One Touch Toastmaster Food Chopper and it works perfectly for a small job like this. Once you’ve crushed your cookies set them aside in a small bowl.
You don’t have to make fresh whipped cream but it’s really easy and pretty darn good. I created a cinnamon whipped cream for my gingerbread cheesecake and I tell you what, added the cinnamon makes is soooo much better. It also tastes really really good in my morning coffee.
Once you’ve got all your “extras” together you can whip up these gingerbread cookie cocktails in no time. Measure your ingredients in a shot glass, pour in the shaker, shake it up, and serve in a pretty glass like this copper champagne glass from World Market.
You know that story, “If You Give a Mouse a Cookie”? My daughter and I love those books. This gingerbread stuff is kind of like that. If you give your friends a piece of gingerbread cheesecake, they’re going to want a gingerbread cookie cocktail, and chances are if you give them a gingerbread cookie cocktail…they’re going to want you to make some more!
- 2.5 oz Vodka
- 2.5 oz Buttershots
- 2.5 oz Baileys Vanilla Cinnamon Liqueur
- 2 oz Ginger Syrup
- 2 oz Half & Half
- ¼ tsp ground ginger
- ¼ tsp ground cinnamon
- 3-4 crushed ginger snap cookies
- Top with fresh cinnamon whipped cream
- Moisten rim of glass with vodka and dip in crushed cookies
- Fill shaker with ice and add vodka, Buttershots, Baileys, ginger syrup, half & half, ground ginger, and cinnamon. Shake well.
- Strain into cooked rimmed glass and top with fresh cinnamon whipped cream.
- Serve and enjoy.
I hope you enjoyed my Creamy Gingerbread Cookie Holiday Cocktail recipe. Please tell me if you made it and what you thought in the comments below.