Fireball Cookies
A delicious twist on classic Snickerdoodle cookies infused with Fireball cinnamon whisky and topped with creamy frosting.
Ingredients
For the cookies
- 17.9 oz Snickerdoodle cookie mix
- 1/2 cup salted butter (melted)
- 1 large egg
- 1 tbsp Fireball cinnamon whisky
For the frosting
- 6 oz cream cheese (softened) Make sure it is at room temperature.
- 4 tbsp salted butter (softened) Make sure it is at room temperature.
- 4 cups powdered sugar
- 2 tbsp Fireball cinnamon whisky Adjust to taste.
Instructions
Baking the Cookies
- Preheat your oven according to the Snickerdoodle cookie mix package instructions.
- In a large mixing bowl, combine the Snickerdoodle cookie mix, melted salted butter, egg, and Fireball cinnamon whisky. Mix until well combined.
- Scoop tablespoons of dough onto an ungreased baking sheet, spacing them about 2 inches apart.
- Bake according to the package directions or until the edges are lightly golden. Let cool completely.
Making the Frosting
- While the cookies are cooling, make the frosting by beating cream cheese and softened salted butter together until smooth.
- Gradually add powdered sugar and Fireball cinnamon whisky until well blended.
Frosting the Cookies
- Frost the cooled cookies and enjoy!
Notes
Store in an airtight container at room temperature for up to a week, or freeze for longer storage. For an extra touch, garnish cookies with a sprinkle of cinnamon or powdered sugar.