Boozy Sugar Cookie Milkshakes to celebrate 5 years!

5 years...1349 posts...this calls for a celebration!

I'm bringing the booze (of course). Spike those shakes and let the good times roll! Don't worry, I'll have two blenders going - one will be booze-free for the kids and designated drivers.

I'm also bringing the sprinkles, because everybody knows it's impossible not to get in the spirit (no pun intended) if you have sprinkles.

So, just a simple celebration to commemorate the day, and a complex THANK YOU from the bottom of my heart to the friends and readers that I've met along the way. This journey is still in motion, so don't hop off now.

Boozy Sugar Cookie Milkshakes

by Heather Schmitt-Gonzalez

Prep Time: 20 minutes (+30 minutes unattended)

Cook Time: n/a

Keywords: dessert beverage ice cream alcohol birthday ice-cream frozen American

Ingredients (2 large milkshakes)

for the sugar cookie dough:

• 2 ounces unsalted butter, at room temperature
• 1/2 cup sugar
• 1-1/2 teaspoons heavy cream
• 1/2 teaspoon pure vanilla extract
• 1/2 cup + 2 tablespoons all-purpose flour
• pinch of sea salt
• 1/4 cup sprinkles and/or jimmies

for the milkshakes:

• 6 large scoops vanilla bean ice cream (slightly less than a quart)
• 1/4 - 1/2 cup milk
• 2 fluid ounces Sugar Cookie vodka
• 1 fluid ounce Licor 43
• reserved sugar cookie dough
• 2 tablespoons sprinkles and/or jimmies

to finish:

• 2 tablespoons heavy cream
• 2 tablespoons sprinkles and/or jimmies
• whipped cream, as much as you want

Instructions

start by making the cookie dough:

Cream the butter and sugar together in a medium bowl until fluffy. Beat in cream and vanilla. Beat in flour and salt until smooth.

Put 1/4 cup sprinkles in a small bowl. Pinch off small pieces of the dough and drop into the sprinkles; roll around to grab sprinkles, form into balls, set on a lined baking sheet. The balls don't have to be uniform, but make them around the size of a marble, give or take (with a few really tiny pebble-sized ones to use as garnish later). Slide into the freezer for 30 minutes.

making the milkshake:

Combine all of the milkshake ingredients except cookie dough and remaining sprinkles in a blender (starting with the lesser amount of milk), and blend until smooth. If it is too thick for you, blend in some more milk until you have it the consistency that you want it (or if too thin, add some more ice cream).

Add the cookie dough balls from the freezer (reserving the tiniest ones for garnish) and the sprinkles, and pulse until combined.

to serve:

Pour the heavy cream into one saucer and the sprinkles into another. Dip the rim of your glasses into the heavy cream, and then into the sprinkles.

Divide the milkshakes among the two glasses. Top with whipped cream, a the few reserved cookie dough balls, and a smattering of sprinkles.

-The Eggless Sugar Cookie Dough in these milkshakes was ever-so-slightly adapted from The Cookie Dough Lover's Cookbook

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