RumChata Jello Shots in Sugar Cookie Shot Glasses
Edible shot glasses made from sugar cookie dough hold creamy RumChata jello shots for the ultimate party treat. The cookie cups are glazed inside to prevent leaking, then topped with cream cheese icing and crushed Cinnamon Toast Crunch cereal for extra flavor and crunch. Perfect for adult parties, holidays, or special celebrations where you want to impress guests with an interactive dessert that combines the fun of jello shots with the indulgence of freshly baked cookies.
Ingredients
- 1 pouch Betty Crocker Sugar Cookie Mix, 17.5 ozhomemade sugar cookie dough1:1gluten
use your favorite recipe
- 1 stick butter, softened but not melted
- ½ cup powdered sugar
- 1 teaspoon water
- ⅓ cup sugar
- ¼ cup water
- 1 pouch Betty Crocker Cream Cheese Decorating Cookie Icing
- ½ cup Cinnamon Toast Crunch cerealgraham cracker crumbs1:1texture
similar sweet crunch
- 2 packets unflavored gelatin
- ½ cup warm water
- 1 ½ cups RumChata liqueurBailey's Irish Cream1:1alcoholadds dairy
different flavor profile
Instructions
- 1
Preheat oven to 350°F and spray mini popover pan with nonstick baking spray
- 2
Combine cookie mix, butter, powdered sugar, and water in large bowl, kneading with hands until firm dough forms
- 3
Press dough into popover cups, pressing against sides with rolling pin to form shot glass shape
- 4
Bake for 9-11 minutes until edges puff up, then press rolling pin into centers to indent cup shapes
- 5
Return to oven for 2-4 minutes until edges are golden brown
- 6
Remove from oven and carve out any puffed dough from centers with small spoon
- 7
Whisk gelatin with warm water until dissolved, then whisk in RumChata
- 8
Cover jello mixture with plastic wrap and refrigerate
- 9
Heat sugar and water until boiling, then boil for 60 seconds stirring constantly
- 10
Brush sugar glaze inside each cookie shot glass and freeze for 10 minutes to harden
- 11
Top each shot glass rim with cookie icing and press into crushed cereal
- 12
Remove jello mixture from refrigerator, whisk smooth, and fill cookie cups
- 13
Insert paper straws for garnish and refrigerate until ready to serve
Tips
The cookie dough will puff and fill in while baking - this is normal. Use the rolling pin to reshape the cups while they're still warm and pliable.
The sugar glaze is crucial for preventing leaks. Make sure to coat the inside thoroughly and let it harden completely in the freezer before filling.
Serve within 4 hours of filling to maintain the best texture of both the cookies and jello shots.
Good to Know
Refrigerate filled shot glasses for up to 4 hours. Cookie cups can be made 1 day ahead and stored covered at room temperature.
Cookie shot glasses can be baked and glazed up to 1 day in advance. Store covered at room temperature. Fill with jello mixture just before serving.
Serve chilled within 4 hours of filling. Provide small spoons if desired for easier consumption.
Common Mistakes
Don't skip the sugar glaze step or the jello will leak through the cookie cups
Allow glaze to fully harden in freezer before filling to prevent leaks
Don't over-carve the cookie centers or you'll create holes in the shot glasses
Substitutions
Gluten-Free Swaps
use your favorite recipe
General Alternatives
different flavor profile
FAQ
Can I make these without alcohol?
Yes, substitute the RumChata with an equal amount of cream or milk mixed with vanilla and cinnamon extract for a non-alcoholic version.
How long will these keep?
The filled shot glasses should be consumed within 4 hours for best quality. The cookie cups alone can be stored for up to 2 days.
Can I use a different pan if I don't have a mini popover pan?
You can use a mini muffin tin, though the shape won't be as tall. Press the dough up the sides and follow the same baking process.