14 Ways to Make Sugar Cookie Martinis Without Amaretto

Just because you’re out of amaretto doesn’t mean you can’t enjoy a sweet, festive sugar cookie martini! We’ve rounded up 14 clever variations that swap in other flavors—perfect for holiday parties or cozy nights in. Get ready to shake up something delicious!

Classic Vanilla Sugar Cookie Martini

For a quiet evening, there's something utterly comforting about blending the warmth of a sugar cookie with the smoothness of vanilla vodka. This cocktail feels like a soft, sweet embrace in a glass.

Serving: 1 | Prep Time: 5 minutes | Cooking Time: 0 minutes

Ingredients

For the Cocktail

• Ice cubes (preferably filtered)
• 2 oz smooth vanilla vodka
• 1 oz rich Irish cream liqueur
• 1/2 oz homemade vanilla simple syrup (with real vanilla bean)
• 1/2 oz chilled heavy cream

For the Rim

• 2 tbsp coarse sanding sugar (sparkling)

Instructions

1. Place the coarse sanding sugar on a small, shallow plate. Moisten the rim of a chilled martini glass with a damp paper towel, then dip the rim into the sugar to coat evenly. (Tip: For a thicker rim, let the glass sit for a minute after dipping.)
2. Fill a cocktail shaker with ice cubes. A full shaker ensures proper dilution and chill.
3. Add the smooth vanilla vodka, rich Irish cream liqueur, homemade vanilla simple syrup, and chilled heavy cream to the shaker.
4. Shake vigorously for at least 15 seconds until the outside of the shaker is frosty. (Tip: Use a double strainer—a Hawthorne strainer and a fine-mesh sieve—to catch any ice shards and ensure a silky texture.)
5. Strain the mixture into the prepared martini glass. (Tip: For an extra-chilled drink, you can also freeze the glass for 10 minutes before rimming.)
6. Garnish with a vanilla bean or a small sugar cookie on the rim, if desired.

But the real magic is in the finish—a soft, buttery sweetness that lingers like a warm memory. Best enjoyed slowly, perhaps with a sugar cookie on the side.

Chocolate Drizzle Sugar Cookie Martini

Perhaps it’s the quiet comfort of a sugar cookie, that buttery sweetness softened by time. Paired with rich chocolate liqueur, this martini becomes a gentle indulgence—a dessert you sip slowly, letting each note unfold.

Serving: 1 | Prep Time: 5 minutes | Cooking Time: 0 minutes

Ingredients

• velvety chocolate liqueur
• smooth vanilla vodka
• chilled heavy cream
• homemade simple syrup (1:1 sugar to water)
• crushed sugared butter cookies
• silky chocolate syrup
• ice cubes

Instructions

1. Drizzle a thin layer of silky chocolate syrup onto a small plate. Dip the rim of your martini glass into the syrup, then into crushed sugared butter cookies to coat the edge evenly. Set aside.
2. Fill a cocktail shaker halfway with ice cubes. Using large cubes helps dilute slowly for a smoother finish.
3. Pour 2 ounces of velvety chocolate liqueur into the shaker.
4. Add 1 ounce of smooth vanilla vodka.
5. Measure and add 1 ounce of chilled heavy cream.
6. Stir in 1/2 ounce of homemade simple syrup.
7. Place the lid on the shaker and shake vigorously for about 15 seconds until the outside feels frosty. This aerates the cream for a light, frothy texture.
8. Strain the mixture into the prepared martini glass, ensuring the rim remains intact.
9. Drizzle a little more silky chocolate syrup over the top in a zigzag pattern. Drizzle slowly to avoid sinking into the drink.
10. Optionally, garnish with a whole sugar cookie on the rim for an extra touch.

On the palate, the creamy richness of the chocolate liqueur mingles with the subtle vanilla cookie rim—each sip a sweet whisper. Over a plate of homemade sugar cookies, this martini turns an ordinary evening into a quiet celebration.

Coconut Cream Sugar Cookie Martini

Sipping this Coconut Cream Sugar Cookie Martini feels like a gentle escape to a tropical paradise, where the flavors of creamy coconut and sweet sugar cookie melt together in a soothing, golden hour cocktail.

Serving: 1 | Prep Time: 5 minutes | Cooking Time: 0 minutes

Ingredients

• 2 oz sugar cookie vodka
• 1 oz full-fat coconut milk
• 1 oz coconut cream
• 1/2 tsp pure vanilla extract
• Ice cubes
• 1 tbsp honey (for rim)
• 2 tbsp finely crushed sugar cookies (for rim)
• 1 tbsp toasted coconut flakes (for garnish)

Instructions

1. Chill a martini glass by filling it with ice water or placing in freezer for 5 minutes. Tip: A chilled glass keeps the cocktail cold longer without dilution.
2. On a small plate, spread the honey. On another plate, spread the crushed sugar cookies.
3. Dip the rim of the chilled glass into the honey, then into the crushed sugar cookies to coat evenly.
4. In a cocktail shaker, combine the sugar cookie vodka, coconut milk, coconut cream, and vanilla extract.
5. Fill the shaker with ice cubes. Tip: Use large ice cubes to minimize melting and maintain the drink's creamy texture.
6. Shake vigorously for 15 seconds until well-chilled. Tip: Shake until the shaker feels frosty to ensure proper dilution and aeration.
7. Strain the mixture into the prepared martini glass.
8. Garnish with a sprinkle of toasted coconut flakes.
9. Serve immediately.

The first sip reveals a velvety smoothness that coats your palate with coconut and vanilla, while the sugar cookie rim adds a nostalgic crunch. This cocktail is perfect for a quiet evening or a virtual happy hour with friends.

Spiced Pumpkin Sugar Cookie Martini

Gently, the first chill of autumn inspires something warm and sweet. This Spiced Pumpkin Sugar Cookie Martini is my quiet celebration of the season—a creamy, spiced cocktail that tastes just like a sugar cookie dipped in pumpkin frosting.

Serving: 1 | Prep Time: 5 minutes | Cooking Time: 0 minutes

Ingredients

For the Rim

• 2 tbsp fine granulated sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger

For the Cocktail

• 2 oz smooth vanilla vodka
• 1 oz creamy pumpkin spice liqueur
• 1 oz rich heavy cream
• 1/2 oz golden simple syrup
• 1/4 tsp pure vanilla extract
• Ice cubes

Instructions

1. On a small plate, combine the sugar, cinnamon, nutmeg, and ginger. Stir until evenly mixed.
2. Dip a fingertip into the simple syrup and run it around the rim of a chilled martini glass. Press the rim into the sugar mixture at a slight angle for even coverage.
3. Fill a cocktail shaker with ice cubes.
4. Add the vanilla vodka, pumpkin spice liqueur, heavy cream, simple syrup, and vanilla extract to the shaker.
5. Shake vigorously for about 15 seconds, until the shaker feels icy cold to the touch—this ensures proper dilution and chill.
6. Strain the mixture into the prepared martini glass. For a festive touch, garnish with a cinnamon stick or star anise.

Go ahead and curl up with this martini as the leaves turn. Each sip is a cozy moment—smooth, sweet, and gently spiced, like a soft whisper of fall.

Almond-Free Sugar Cookie Martini with Hazelnut

A quiet evening calls for a cocktail that feels like a hug in a glass. This sugar cookie martini, made without almond but rich with hazelnut liqueur, is my new favorite way to unwind.

Serving: 1 | Prep Time: 5 minutes | Cooking Time: 0 minutes

Ingredients

• buttery crushed sugar cookies (for rim)
• 2 oz crisp vanilla vodka
• 1.5 oz rich hazelnut liqueur
• 1 oz silky half-and-half
• 0.5 oz sweet simple syrup
• high-quality ice cubes

Instructions

1. Rim a chilled martini glass by dipping the edge in a shallow dish of simple syrup, then into the crushed sugar cookies, gently twisting to coat evenly.
2. Fill a cocktail shaker halfway with ice cubes.
3. Pour in the vanilla vodka, hazelnut liqueur, half-and-half, and remaining simple syrup.
4. Shake vigorously for 15 seconds, until the shaker feels frosty to the touch—this ensures proper dilution and a silky texture.
5. Strain the mixture into the prepared martini glass, being careful not to disturb the cookie rim.

Like a cozy sweater for your taste buds, this martini wraps you in nutty sweetness with a creamy finish. Serve it alongside some shortbread cookies for an extra treat.

Lemon Zest Sugar Cookie Martini

Finding the perfect balance between a cozy sugar cookie and a bright, zesty lemon, this martini feels like a quiet celebration all to itself. It's the kind of drink you sip slowly, letting each note settle on your tongue.

Serving: 2 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

• 2 tablespoons finely crushed sugar cookies (with a hint of butter)
• 1 teaspoon freshly grated lemon zest
• 1 lemon wedge (for rimming)
• 4 ounces smooth vanilla vodka
• 2 ounces bright, zesty limoncello
• 1 ounce freshly squeezed lemon juice
• 1 ounce homemade simple syrup (or store-bought)
• 1 cup large ice cubes
• Optional: thin lemon wheel for garnish

Instructions

1. On a small plate, combine the crushed sugar cookies and lemon zest. Press the mixture together gently so the zest adheres to the cookies—this helps the rim stick evenly.
2. Rub the lemon wedge around the rims of two martini glasses, then dip each into the cookie-zest mixture, rotating to coat completely. Set aside.
3. Fill a cocktail shaker with the large ice cubes. Using big cubes minimizes dilution, keeping the martini crisp.
4. Add the vanilla vodka, limoncello, lemon juice, and simple syrup to the shaker.
5. Shake vigorously for 15–20 seconds, until the shaker feels frosty. The longer shake ensures a silky texture and proper chill.
6. Strain the mixture into the prepared glasses, pouring slowly to preserve the rim.
7. Garnish each glass with a thin lemon wheel or a small pinch of extra zest for a fragrant finish.

Zippy lemon brightness mingling with the sweet, buttery cookie rim creates a sip that's both nostalgic and refreshing. Pour one on a slow afternoon, and let the world pause for a moment.

Peanut Butter Sugar Cookie Martini

Here's a slow sip of nostalgia—a creamy, indulgent cocktail that tastes just like a soft sugar cookie with a nutty twist. It's the kind of drink you make when you want to treat yourself without turning on the oven.

Serving: 1 | Prep Time: 5 minutes | Cooking Time: 0 minutes

Ingredients

• 2 oz smooth peanut butter vodka (such as Skrewball)
• 1 oz creamy peanut butter (room temperature, for easy blending)
• 0.5 oz simple syrup
• 2 oz chilled half-and-half
• 2 tbsp finely crushed sugar cookies (for rim)
• 1 tsp honey (for rim adhesion)

Instructions

1. Chill a martini glass in the freezer for at least 10 minutes—this keeps the cocktail cold without dilution.
2. On a small plate, spread 2 tbsp finely crushed sugar cookies. On another plate, drizzle 1 tsp honey. Dip the rim of the chilled glass first into the honey, then into the crushed cookies, rotating gently to coat evenly. Set aside.
3. In a cocktail shaker, combine 2 oz smooth peanut butter vodka, 1 oz creamy peanut butter, 0.5 oz simple syrup, and 2 oz chilled half-and-half. Tip: using room-temperature peanut butter helps it incorporate smoothly without clumps.
4. Fill the shaker with ice and shake vigorously for about 15 seconds—long enough for the peanut butter to fully emulsify and the drink to become silky.
5. Strain the mixture into the prepared martini glass. For a cleaner pour, use a fine-mesh strainer if the peanut butter leaves any small bits.
6. Garnish with a mini peanut butter cup on the rim or a sprinkle of crushed sugar cookies on top. Serve immediately.

Buttery rich with a sugary cookie crunch on the rim, each sip is like dessert in a glass—decadent yet surprisingly light. Pour it for a cozy night in or as a playful party starter that always gets smiles.

Nut-Free Sugar Cookie Martini with Vanilla

Knowing that finding an allergen-friendly cocktail can feel like a treasure hunt, I wanted to create something simple and comforting. This nut-free sugar cookie martini captures the essence of a warm vanilla cookie, without any worries.

Serving: 1 | Prep Time: 5 minutes | Cooking Time: 0 minutes

Ingredients

For the Rim

• 2 tablespoons finely crushed nut-free sugar cookies (like Enjoy Life or similar)
• 1 tablespoon rich maple syrup

For the Drink

• 2 ounces smooth vanilla vodka
• 1 ounce creamy oat milk (Barista blend works best)
• 1/2 ounce pure maple syrup
• 1/2 teaspoon pure vanilla extract
• Handful of crystal-clear ice cubes

Instructions

1. Chill a martini glass by filling it with ice water and setting aside for 2 minutes.
2. On a small plate, spread the finely crushed nut-free sugar cookies in an even layer.
3. On another small plate, pour the rich maple syrup.
4. Empty the chilled martini glass and dry it gently. Dip the rim into the maple syrup, then into the crushed cookies, rotating to coat evenly. Set aside.
5. In a cocktail shaker, combine the smooth vanilla vodka, creamy oat milk, pure maple syrup, and pure vanilla extract.
6. Fill the shaker with a handful of crystal-clear ice cubes (tip: large cubes dilute less).
7. Shake vigorously for 15 seconds until the shaker feels frosty cold.
8. Strain the mixture into the prepared martini glass using a fine-mesh strainer to catch any ice shards (tip: double-straining gives a silky texture).
9. Garnish with a small pinch of crushed cookies on top or a vanilla bean pod if desired.

Creamy and gently sweet, this martini wraps you in a cozy hug with every sip. The vanilla essence lingers like a soft whisper, while the cookie rim adds a playful crunch. Serve it as a dessert cocktail or a thoughtful treat for a quiet evening.

Red Velvet Sugar Cookie Martini

Mixing a cocktail that tastes like a red velvet sugar cookie is like capturing a moment of cozy indulgence—sweet, creamy, and just a little bit nostalgic. I love how the familiar flavors of vanilla and cocoa come together in a sip that feels like a hug.

Serving: 1 | Prep Time: 5 minutes | Cooking Time: 0 minutes

Ingredients

For the glass rim

• 2 tbsp finely crushed sugar cookies (about 2 cookies)
• 1 tbsp melted unsalted butter

For the cocktail

• 2 oz smooth vanilla vodka
• 1 oz sweet amaretto liqueur
• 1 oz heavy cream (or half-and-half for a lighter option)
• 1 tbsp unsweetened cocoa powder, sifted
• 0.5 oz rich simple syrup
• 2-3 drops red gel food coloring
• handful of ice cubes

Instructions

1. Prepare the glass: On a small plate, spread the finely crushed sugar cookies. Lightly brush the rim of a chilled martini glass with the melted unsalted butter, then dip the rim into the crushed cookies, rotating gently to coat evenly. Set aside.
2. In a cocktail shaker, combine the smooth vanilla vodka, sweet amaretto, heavy cream, sifted unsweetened cocoa powder, rich simple syrup, and red gel food coloring. Tip: Sifting the cocoa prevents clumps for a silky finish.
3. Add a generous handful of ice cubes to the shaker. Secure the lid and shake vigorously for 15 seconds—you'll feel the shaker get frosty. This step chills and dilutes the drink just enough.
4. Strain the mixture into the prepared martini glass, pouring slowly so the cookie rim stays intact. Tip: For an extra-smooth texture, double-strain through a fine-mesh sieve.
5. Garnish with a mini sugar cookie or a swirl of whipped cream if desired. Serve immediately while cold.

Ultimately, this martini is a dessert in a glass—smooth, creamy, with just a hint of cocoa and that signature red velvet sweetness. The cookie rim adds a playful crunch that makes every sip feel like a celebration.

Mint Chocolate Chip Sugar Cookie Martini

But here's the thing about cocktails that taste like cookies—you don't need an oven to bake up something sweet. This Mint Chocolate Chip Sugar Cookie Martini is a slow, dreamy escape into cool mint, rich chocolate, and a soft sugar-cookie rim that crumbles with every sip.

Serving: 1 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

For the Rim

• 2 crumbly sugar cookies, finely crushed
• 1 tablespoon melted white chocolate, for sticking

For the Cocktail

• 2 ounces smooth vanilla vodka
• 1 ounce premium white crème de cacao
• ½ ounce vibrant green crème de menthe
• 2 ounces rich half-and-half
• 1 teaspoon dark chocolate syrup

For the Garnish

• 1 teaspoon mini chocolate chips
• 1 fresh mint leaf

Instructions

1. Pour the crushed sugar cookies onto a small plate. Dip the rim of a chilled martini glass into the melted white chocolate, letting any excess drip off, then gently press the rim into the cookie crumbs until evenly coated. Tip: work slowly to keep the rim intact.
2. In a cocktail shaker, combine the vanilla vodka, white crème de cacao, green crème de menthe, half-and-half, and dark chocolate syrup. Tip: add the syrup last so it pools before shaking.
3. Fill the shaker with ice cubes, then seal tightly. Shake vigorously for 20 seconds until the outside of the shaker feels frosty—this means it's perfectly chilled.
4. Strain the mixture into the prepared martini glass, pouring slowly to preserve the cookie rim. The drink will be creamy pale green with a hint of chocolate.
5. Sprinkle the mini chocolate chips over the top, letting a few sink in, and gently place the mint leaf on the surface for garnish. Tip: pat the mint dry first to keep it crisp.

One sip and you'll catch the cool mint first, then the creaminess, then the soft crunch of cookie on your lip. I love serving this on a quiet evening with a stack of old magazines and the window cracked just enough to let in the spring air.

Toasted Marshmallow Sugar Cookie Martini

Some evenings call for a drink that feels like a warm hug—a little sweet, a little smoky, and wholly comforting. This toasted marshmallow sugar cookie martini is that kind of drink, capturing the essence of a campfire in a glass.

Serving: 1 | Prep Time: 5 minutes | Cooking Time: 2 minutes

Ingredients

• 2 oz premium vanilla vodka
• 1 oz rich butterscotch schnapps
• 1 oz heavy cream, velvety
• 1 tbsp fluffy marshmallow fluff
• 2 large marshmallows for garnish
• 1/4 cup crushed buttery sugar cookies for rim
• Ice cubes

Instructions

1. Chill a martini glass in the freezer for at least 10 minutes—a cold glass keeps the drink silky smooth.
2. Spread the crushed sugar cookies on a small plate. Run a lime wedge around the rim of the chilled glass, then dip the rim into the cookie crumbs to coat evenly.
3. In a cocktail shaker, combine the vanilla vodka, butterscotch schnapps, heavy cream, and marshmallow fluff. Add a handful of ice cubes.
4. Shake vigorously for 15 seconds until the shaker feels frosty—over-shaking can dilute the cream's richness.
5. Strain the mixture into the prepared glass, pouring slowly to preserve the rim.
6. Toast the two large marshmallows using a kitchen torch until golden and slightly charred, rotating for even browning. Alternatively, hold them with a skewer over a gas flame for a smoky note.
7. Gently place the toasted marshmallows on a cocktail pick or skewer, then rest it across the rim of the glass. Serve immediately.

Madly soft and decadent, each sip brings forward burnt sugar notes and creamy marshmallow sweetness, balanced by the buttery cookie rim. For an extra cozy touch, serve alongside a warm gingerbread cookie for dipping.

Caramel Swirl Sugar Cookie Martini

A rich, velvety martini that tastes like a sugar cookie drizzled in caramel—this is the kind of drink you make when you want to treat yourself after a long week.

Serving: 1 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

• 2 oz smooth vanilla vodka
• 1 oz nutty amaretto
• 1 oz rich half-and-half
• 2 tbsp buttery caramel sauce, divided
• 1/4 cup crunchy sugar cookie crumbs
• 1 cup ice cubes

Instructions

1. Pour a thin layer of caramel sauce onto a small plate and spread the sugar cookie crumbs on another plate. Dip the rim of a martini glass first into the caramel, then into the crumbs to coat evenly. Set aside.
2. Fill a cocktail shaker halfway with ice cubes.
3. Add the vanilla vodka, amaretto, half-and-half, and 1 tablespoon of caramel sauce to the shaker.
4. Shake vigorously for about 15 seconds until the outside of the shaker feels frosty.
5. Strain the mixture into the prepared martini glass.
6. Drizzle the remaining 1 tablespoon of caramel sauce over the top in a spiral pattern, then gently swirl with a toothpick for a decorative effect.

A sip of this martini is like biting into a soft sugar cookie with a ribbon of gooey caramel. The crunchy rim gives way to the creamy, sweet cocktail—perfect for a cozy night in.

Raspberry Sugar Cookie Martini

Raspberries, with their jewel-like color and bright tang, feel like a secret worth savoring. I’ve been tinkering with this cocktail for weeks, and today it finally clicked—a gentle, creamy sip that tastes like a sugar cookie dipped in raspberry jam.

Serving: 1 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

For the Raspberry Puree

• 1/2 cup fresh raspberries (or frozen, thawed)
• 1 tablespoon granulated sugar
• 1 teaspoon fresh lemon juice

For the Cocktail

• 2 ounces vanilla vodka
• 1 ounce cream liqueur (such as RumChata or Baileys)
• 1 ounce raspberry puree
• 1/2 ounce simple syrup
• Ice cubes for shaking
• Garnish: fresh raspberries and a mini sugar cookie (optional)

Instructions

1. In a small bowl, mash the fresh raspberries with the granulated sugar and lemon juice until smooth. Press through a fine-mesh sieve to remove seeds; discard seeds and set puree aside. (Tip: For a smoother puree, use a blender and then strain.)
2. Fill a cocktail shaker with ice cubes. Add the vanilla vodka, cream liqueur, raspberry puree, and simple syrup. (Tip: Chill your martini glass in the freezer beforehand for a frosty finish.)
3. Shake vigorously for 15-20 seconds until well combined and chilled.
4. Strain into a chilled martini glass.
5. Garnish with a few fresh raspberries and a mini sugar cookie on the rim, if desired. (Tip: Use a small knife to notch the cookie so it rests securely on the rim.)

With each sip, the creamy vanilla and tart raspberry swirl together like a sweet memory. I love serving this on a warm evening, letting the pink-hued cocktail catch the last rays of sunlight.

Mango Sugar Cookie Martini

Perhaps on a warm June evening, when the sun lingers long and the air feels thick with possibility, I find myself reaching for something sweet and cool. A cocktail that tastes like summer in a glass — tropical mango and the comforting hint of a sugar cookie, all shaken into a martini.

Serving: 1 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

For the Cocktail

• 2 oz (1/4 cup) chilled mango vodka (smooth and fruity)
• 1 oz (2 tbsp) creamy vanilla liqueur (rich and sweet)
• 1 oz (2 tbsp) ripe mango nectar (lush and tropical)
• 1/2 oz (1 tbsp) freshly squeezed lime juice (bright and tart)
• Clear ice cubes (for shaking)

For the Rim & Garnish

• 1 tbsp fine granulated sugar (sparkling white)
• 1/2 tsp ground cinnamon (warm and aromatic)
• 1 lime wedge (for rimming)
• 1 thin slice of fresh mango (golden and silky)
• 1 small sprig of mint (fragrant green)

Instructions

1. On a small plate, combine 1 tablespoon fine granulated sugar with 1/2 teaspoon ground cinnamon. Run a lime wedge around the rim of a chilled martini glass, then dip the rim into the sugar-cinnamon mixture to coat evenly. Set aside.
2. To a cocktail shaker, add 2 ounces chilled mango vodka, 1 ounce creamy vanilla liqueur, 1 ounce ripe mango nectar, and 1/2 ounce freshly squeezed lime juice. Tip: Fresh lime juice brightens the drink far more than bottled—don't skip it.
3. Fill the shaker with clear ice cubes, then cover and shake vigorously for about 15 seconds until the outside of the shaker feels frosty. Tip: Shaking with ice not only chills but gently dilutes, balancing the sweetness.
4. Strain the cocktail into the prepared martini glass. Tip: For an extra-smooth texture, double strain through a fine-mesh sieve to catch any ice shards or pulp.
5. Garnish with a thin slice of fresh mango placed on the rim and a small sprig of mint floating on top. Serve immediately.

Now, sitting quietly on the porch as the evening colors deepen, I sip this martini and feel the layers unfold — first the bright mango, then the creamy vanilla finish, like a cookie dipped in sunlight. It's a gentle indulgence, perfect for those long, lazy summer nights.

Conclusion

Whether you’re a seasoned mixologist or a curious beginner, these sugar cookie martinis are sure to impress. Pick your favorite variation, shake one up, and let us know how it turned out in the comments. Don’t forget to save this roundup on Pinterest for later. Cheers!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.