Christmas cookies with alcohol couldn’t taste better. Try our most delicious recipes!

If you want to take your cookie game to the next level, why not add alcohol to your Christmas cookies?

They give them a unique twist that you can’t replace with anything else.

To help you get started, we have prepared five luxurious recipes for drunken cookies in baked and unbaked versions to impress your guests.

From the popular rum balls to meringues filled with eggnog cream and Italian white wine sweets, the choice is yours!

Drunk Beehive Cookies

Beehive cookies are a popular no-bake drunk cookie in the Czech Republic, made just before Christmas. These are lovely no-bake drunk cookies in the shape of a beehive, which is how they got their name. And, of course, the versions filled with eggnog cream taste best.

You need a special mold to prepare the cookies. You can purchase the molds online:

But there are also options if you don’t have this fold – try to use an egg carton as a mold. If you have a paper one, line it with cling film. If you have a plastic egg box, wash and dry it thoroughly before using it.

The cookie base is formed with a piece of rounded vanilla biscuit – Nilla Vanilla waffles will work just fine.

Ingredients

For the dough:

• 6 ounces vanilla biscuits
• ⅓ cup ground walnuts
• 1/2 cup unsalted butter
• 1 and ½ cups powdered sugar
• 3 Tablespoons cocoa powder
• 2 Tablespoons milk
• 2 Tablespoons rum

For the filling:

• 1/2 cup unsalted butter
• ½ cup powdered sugar
• 1 egg yolk (or 2 Tbsp eggnog or sweetened condensed milk)
• 2 Tablespoons rum

Method

• Begin by grinding the vanilla biscuits with a hand grinder or crushing them with a rolling pin.
• Combine the ground biscuits, nuts, cocoa powder, and powdered sugar in a large bowl.
• Add the butter, pour in milk and rum.
• Make a smooth dough by working the butter with your fingers.
• Let it rest in the fridge for two hours, wrapped in cling film.
• In the meanwhile, in a separate bowl, put butter, powdered sugar, egg yolk, and rum.
• Use a spoon to whip everything until light and airy.
• Once the dough has rested, remove it from the fridge.
• Take a small piece of dough and squeeze it a few times in your palm to soften it.
• Press the dough into the beehive mold.
• Make the hole in the middle with your finger – do not push too strong; otherwise, the dough won’t come out easily.
• Fill the hole with rum custard either by spoon or by decorating bag.
• To finish the base, use a round biscuit or wafer to seal the bottom.
• Carefully tap the mold to release the cookie.
• Bon apetite!

Italian Wine Cookies Ciambelle al Vino

Light, crunchy, quick, and easy to prepare. This Christmas drunken cookie is precisely like that, made from dry white wine. You will be surprised how delicious it is!

Ingredients

• 1/2 cup white wine (dry)
• 1/2 cup sugar
• 1/3 cup oil
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 2 1/4 cups all-purpose flour
• sugar for coating
• 1/2 – 1 teaspoon anise seeds (optional)

Method

• Preheat oven to 350°F.
• In a medium bowl, add wine, oil, sugar, salt, baking powder, and anise seeds (if you want to use them).
• Mix well.
• Gradually add the flour, a little at a time, and mix until all comes together.
• Transfer to a lightly floured flat work surface and knead lightly about ten times.
• The dough will be soft, so don’t work it too much.
• Cut off some dough, roll it into a small plump string (about 5 inches long), and bring the ends together to form a circle.
• Dip in sugar and place on baking sheets lined with baking paper.
• Bake for approx. 25-30 minutes or until golden.
• Enjoy it!

Boozy Chocolate Cupcakes

The holiday season is a time for indulgence and celebration, and these drunken sophisticated chocolate cupcakes are the perfect way to do just that. They’re the ultimate treat that will leave a lasting impression with a touch of bourbon, a hint of coffee liqueur, and a creamy vanilla vodka-spiked frosting.

Ingredients

For the dough:

• 2 cups all-purpose flour
• 3/4 cup powdered sugar
• 3/4 cup of walnuts
• 1 cup of unsalted butter
• 1 egg
• 2 tablespoons non-sweetened cocoa

For the walnut filling:

• 2 cups of walnuts
• 6 tablespoons rum
• 1/2 cup powdered sugar
• Vanilla or vanilla sugar

For the cream:

• 1 cup butter
• 1/2 cup granulated sugar
• 3 large eggs
• 2 tablespoons non-sweetened cocoa

For the chocolate frosting:

• 1 1/2 50% dark chocolate
• 4 tablespoons vegetable oil

Method

• Mix a large cube of butter with the sugar, then gradually add the rest of the dough ingredients.
• Make a smooth dough.
• Wrap the dough in cling film and put it in the fridge for a while.
• Roll out the chilled dough on a floured surface.
• Cut out round shapes from the dough and press them into the cupcake molds.
• Place the molds in the oven preheated to 360°F and bake for 12-15 minutes.
• Carefully turn the baked cupcakes out of the molds and let them cool.
• In the meantime, prepare the walnut filling.
• Mix the ground nuts in a bowl with the vanilla, sugar, and rum.
• Fill the cooled cupcakes with the filling.
• In a water bath, beat the eggs with sugar and Dutch cocoa until you have a thick cream.
• Take it off the heat and let it cool.
• Meanwhile, beat a large cube of butter into a smooth foam and then add the cooled cocoa cream spoon by spoonful.
•  Then, fill a pastry or classic plastic bag with buttercream and apply a layer of cream to each cupcake.
• Finally, prepare the chocolate frosting.
• Let the chocolate and fat melt in a water bath, then dip the cupcakes in this glaze.
• Leave to cool.

Christmas Rum Balls

If you’re looking for the easiest 4-ingredient drunken Christmas treat, these chocolate rum balls are it! They are incredibly easy to prepare, perfectly sweet, dense, and beautiful to look at. No baking required! Try to prepare them according to our recipe this time!

Ingredients

• 12 ounces biscuits/plain sweet cookies that you like (Vanilla wafers or milk arrowroot will work fine)
• 1 cup powdered sugar + 1/2 cup for covering the balls
• ½ cup finely chopped walnuts
• ¼ teaspoon salt
• ½ cup cocoa
• ½ cup dark rum
• 3 tablespoons corn syrup
• 1 cup desiccated coconut + 1/2 cup desiccated coconut for covering the balls

Method

• Blend or crush the biscuits into fine crumbs.
• Pour the crumbs into a bowl.
• Add sugar, nuts, salt, and cocoa to the crushed biscuits.
• Mix well to combine.
• Add the rum and corn syrup and stir with a fork until the mixture is nicely moist.
• Mix the dough thoroughly with your hands to combine well.
• Form balls and roll them in powdered sugar or coconut.
• Store in a covered container and refrigerate until ready to serve.
• Bon apetite!

Christmas Drunken Meringues with Eggnog Buttercream

Fill perfectly crumbly cinnamon meringues with a luxurious buttercream with eggnog and rum extract for the most delicious drunken cookie you’ve ever had. We guarantee that!

Ingredients

For the meringues:

• 6 tablespoons egg whites at room temperature
• 1/2 cup cane sugar
• 1/2 teaspoon + 1/8 cream of tartar
• 1/2 teaspoon cinnamon
• Food coloring of your choice (optional)

For the cream:

• 1 cup unsalted butter
• 3 cups powdered sugar
• 1/4 cup eggnog
• 1 teaspoon rum extract

Method

• Preheat the oven to 225°F.
• Place the egg whites in a bowl and beat with an electric mixer on high until foamy.
• Add the cane sugar and cinnamon, and beat for 1 minute.
• Add the cream of tartar and optional food coloring.
• Beat until stiff peaks form.
• Put the mixture in a decorating bag and spread the meringues on a baking sheet lined with parchment paper.
• Bake for 2 1/2 hours, then shut the oven off (do not open the door) and let the meringues sit and dry for 6-8 hours.
• Prepare the cream:
•  Add the butter and sugar in a large bowl (or the bowl of a stand mixer).
• Beat for 2-3 minutes.
• Add the eggnog and rum extract.
• Beat on high for 5-6 minutes.
• Put the cream in a decorating bag.
• To assemble, gently remove the meringues from the baking paper and spread the buttercream on the back of half the meringues.
• Top with another meringue.
• Enjoy your meal!

How to incorporate alcohol into candy?

A wide variety of alcohol will perfectly enliven your Christmas cookies. Whether it’s griot, rum, brandy, various liqueurs, mead, or egg cognac, all this gives the candy a great aroma and flavor.

• Add a few tablespoons of wine to the dough for a new dimension of flavors. White wine will give the candy a fresh and delicate taste, while red wine will give it a more prosperous and deeper aroma.
• Prepare a delicious rum glaze for your cookies. Mix sugar, butter, and milk on the stove, then add a little rum. Then, cover the candy with this aromatic glaze, and you won’t regret it.
• For a truly unusual experience, you can try creating cookies with champagne jelly inside. Just make the champagne jelly and let it harden. Then, form small balls of dough and incorporate this jelly into them. During baking, the jelly gently melts and creates a delicate, slightly alcoholic flavor that will refresh your every taste bud.
• Feel free to experiment with fruit, too. Instead of the traditional filling in a jam, you can prepare a filling from fruit soaked in alcohol. Blueberries soaked in gin, cherries in vodka, or apricots in rum – the possibilities are endless. This fruit mixture will give the candy a fresh taste, beautiful texture, and aroma.

And how did you like our drunken candy recipes today? Please write to us in the comments!