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Sugar Cookie Smoothie

Indulge in the nostalgic taste of a classic sugar cookie, transformed into a creamy, dreamy smoothie. This delightful treat captures the essence of sweet vanilla and almond, perfect for a breakfast treat or a decadent snack.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 servings
Course: Beverage, Breakfast, Snack
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Smoothie
  • 1 cup milk dairy or non-dairy, e.g., almond milk
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 2 tbsp powdered sugar or granulated sugar, adjust to taste
  • 2 oz cream cheese softened, full-fat recommended
  • 1 cup ice cubes
  • 1/8 tsp butter extract optional, for deeper cookie flavor
  • Pinch salt optional, balances sweetness
For Garnish (Optional)
  • Whipped cream for garnish
  • Sprinkles for garnish

Equipment

  • Blender
  • Measuring Cups
  • Measuring Spoons
  • Drinking glass

Method
 

Prepare Ingredients
  1. Add the milk, vanilla extract, almond extract, powdered sugar, softened cream cheese, butter extract (if using), and a pinch of salt (if using) into a high-speed blender.
  2. Blend on low speed until the cream cheese is fully incorporated and the mixture is smooth, ensuring no lumps remain.
  3. Add the ice cubes to the blender.
  4. Blend on high speed until the ice is completely crushed and the smoothie is thick and creamy. If the smoothie is too thick, add a splash more milk; if too thin, add a few more ice cubes and blend again.
  5. Pour the Sugar Cookie Smoothie into a glass. Garnish with whipped cream and sprinkles, if desired, and serve immediately for the best flavor and texture.

Notes

For a thicker, colder smoothie, consider freezing your milk in an ice cube tray overnight and reducing the amount of regular ice. Adjust sweetness to your preference by adding more or less sugar. This smoothie is best enjoyed immediately; leftovers can be stored in the refrigerator for a short period but may lose some of their ideal creamy texture.