Description
These Fireball Cookies are a delightful twist on classic snickerdoodles, infused with the spicy warmth of Fireball cinnamon whisky. Soft and chewy with a cinnamon-sugar exterior, they are topped with a creamy, boozy cream cheese frosting that perfectly balances sweetness and spice, making them a perfect treat for any occasion.
Ingredients
Scale
Cookies
- 17.9 ounces package of Snickerdoodle cookie mix (use cinnamon sugar packet from the mix)
- ½ cup salted butter, room temperature
- 1 large egg, room temperature
- 1 tablespoon Fireball cinnamon whisky
Frosting
- 6 ounces cream cheese, room temperature
- 4 tablespoons salted butter, room temperature
- 4 cups powdered sugar, sifted
- 2 tablespoons Fireball cinnamon whisky
Instructions
- Prepare the cookie dough: In a mixing bowl, combine the Snickerdoodle cookie mix, room temperature butter, egg, and 1 tablespoon of Fireball cinnamon whisky. Mix until a soft dough forms, ensuring all ingredients are well incorporated.
- Shape the cookies: Using your hands or a cookie scoop, roll the dough into evenly sized balls. Optionally, roll each ball in the reserved cinnamon sugar from the mix to enhance the cinnamon flavor on the exterior.
- Bake the cookies: Preheat the oven to 350°F (175°C). Arrange the cookie dough balls on a baking sheet lined with parchment paper, spacing them adequately. Bake for 10-12 minutes, or until edges are lightly golden and centers are set.
- Cool the cookies: Remove the cookies from the oven and transfer them to a wire rack. Let them cool completely before frosting to prevent melting the frosting.
- Prepare the frosting: In a mixing bowl, beat together the cream cheese and salted butter until smooth and creamy. Gradually add the sifted powdered sugar, beating after each addition until you achieve a fluffy consistency. Mix in 2 tablespoons of Fireball cinnamon whisky to incorporate the signature cinnamon whisky flavor.
- Frost the cookies: Once the cookies are completely cool, frost them generously with the Fireball cream cheese frosting using a spatula or piping bag.
- Serve and enjoy: Allow the frosted cookies to set for a few minutes before serving. Store leftovers in an airtight container at room temperature or refrigerate for longer freshness.
Notes
- Ensure all dairy ingredients are at room temperature for best mixing results.
- Adjust the amount of Fireball whisky in the frosting to taste if you prefer a milder or stronger flavor.
- Cookies can be stored in an airtight container for up to 3 days or refrigerated for up to a week.
- If you prefer a less boozy option, reduce the amount of Fireball whisky accordingly or omit it from the frosting.
- Make sure the cookies are completely cooled before frosting to avoid melting the cream cheese frosting.
