Description
These Fireball Cookies are a delightful twist on classic snickerdoodles, infused with the warm, spicy kick of Fireball cinnamon whisky. Soft and chewy cookies combined with a creamy, cinnamon-spiked cream cheese frosting make them perfect for any festive occasion or cozy treat.
Ingredients
Scale
Cookie Dough
- 17.9 ounces package of Snickerdoodle cookie mix (cinnamon sugar packet set aside)
- 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 dough: In a large mixing bowl, combine the snickerdoodle cookie mix, room temperature butter, egg, and 1 tablespoon of Fireball cinnamon whisky. Mix thoroughly until a smooth dough forms.
- Shape the cookies: Using your hands or a cookie scoop, form dough balls about 1 to 1.5 inches in diameter. Roll each ball in the reserved cinnamon sugar mixture to coat evenly.
- Bake the cookies: Place the coated dough balls on a lined baking sheet, spaced about 2 inches apart. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes or until edges are lightly golden and centers are set but still soft.
- Cool the cookies: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Make the frosting: In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the sifted powdered sugar, beating well after each addition. Stir in 2 tablespoons of Fireball cinnamon whisky until fully combined and smooth.
- Frost the cookies: Once the cookies have cooled completely, spread or pipe the Fireball frosting on top of each cookie. Serve immediately or store in an airtight container.
Notes
- Room temperature ingredients help the dough and frosting blend smoothly.
- Don’t overbake the cookies to keep them soft and chewy.
- For stronger cinnamon flavor, add a sprinkle of extra cinnamon sugar on top of the frosting.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: Fireball cookies, snickerdoodle cookies, cinnamon whisky cookies, cream cheese frosting, holiday cookies