Fireball Cookies are a fun way to add a boozy beverage to both the dough balls and the frosting. An easy way to spike your Snickerdoodle!
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Fireball Cookies packs a cinnamon whiskey punch into a classic Snickerdoodle cookie. Easy to make using a cookie mix shortcut, there’s a bit of booze in the batter and the cream cheese frosting.
Fireball Whiskey Cookies
Our Fireball Cookies are filled with buttery, sweet, and cinnamon flavors and bake up soft and chewy in the center with crispy golden edges.
This spiked Fireball Snickerdoodle cookie recipe is so easy to make using a simple shortcut: the dough is a combination of cookie mix, butter, egg, and whisky, all mixed into a boozy batter, rolled into balls, covered in cinnamon sugar, and baked in 15 minutes.
These alcohol-infused Snickerdoodles are piled high with a fluffy Fireball frosting, so each bite has the hot cinnamon kick of a boozy beverage but without the burn or hangover!
Why We Love This Fireball Cookie Recipe
- Quick and easy to make with a cookie mix shortcut.
- Uses only 6 simple ingredients.
- Best bite of booze baked into a delicious dessert.
- Fireball food is full of warming flavors, which makes it fun to mix into fall and winter desserts.
- Great for grown-up gatherings where you can taste your cookie and cocktail simultaneously.
Fireball Cookies Ingredients
- Snickerdoodle cookie mix: I used the Betty Crocker brand cookie mix with cinnamon sugar packet.
- Salted butter
- Egg
- Fireball cinnamon whisky
- Cream cheese
- Powdered sugar
Substitutions and Additions
- Decorate Your Desserts: Feel free to add sanding sugar, sprinkles, red hot candy, or a dusting of cinnamon sugar to the top of your cookies.
- Substitute With Store-Bought Frosting: Preparing this homemade frosting takes no time, but you can buy a buttercream frosting or vanilla flavor.
How to Make Fireball Cookies
- Pour Out The Pouch: Remove the cinnamon-sugar pouch from the package of cookie mix and pour it into a small bowl. Set aside.
- Create The Cookie Dough: Stir together the cookie mix, butter, egg, and Fireball whisky until you have a thick dough.
- Scoop And Coat The Cookies: Scoop the dough and roll it into a round ball (Image 1). Place each ball into the bowl of cinnamon sugar and roll it until evenly coated (Image 2). Place 6 cookies on each cookie sheet about 2-3 inches apart. (Image 3)
- Chill: Chill the cookie dough balls for 30-45 minutes before baking.
- Bake: Bake at 350 degrees Fahrenheit, one tray at a time, in the center rack of your oven until just barely golden on the edges and the center has set. Cool completely. (Image 4)
- Form The Frosting: Beat the cream cheese and butter together until light and fluffy and no lumps remain. Add the powdered sugar, 1 cup at a time, followed by the Fireball cinnamon whisky, and beat until thickened. (Image 5)
- Serve: Add the frosting to a piping bag and pipe spirals on top of each cookie (Image 6). Serve and enjoy!
Tips For Making Fireball Cookies
- These Fireball Cookies can be enjoyed at room temperature or chilled. I would suggest only leaving them at a cool room temperature for an hour or so.
- Be sure to save any leftover cinnamon sugar mix. You can sprinkle some onto the frosted cookies for a decorative garnish.
- Make sure your butter, egg, and cream cheese are at room temperature for best results.
- If you only keep unsalted butter on hand, you can use it. If you make this substitution, I would suggest adding a ¼ teaspoon of salt to both the cookie dough and the frosting. The salt helps to balance all the sweetness in these cookies.
- I used a Wilton 2A round tip to pipe the frosting on my cookies.
How to Store Fireball Cookies
- To Store: Store your cookies in an airtight container, in a single layer, in the refrigerator for 2-3 days.
- To Freeze: You can freeze the unfrosted cookies in an airtight container for up to 2 months. Allow the cookies to thaw in the refrigerator overnight before frosting and serving them.
More Easy Fireball Recipes
Other Easy Cookie Recipes
- Cosmic Brownie Cookies
- Birthday Cake Kiss Cookies
- M&M Pudding Cookies
- Peanut Butter Kiss Cookies
- White Chocolate Cranberry Cookies
- Applesauce Cookies
- Cinnamon Cream Cheese Cookies
- Thumbprint Cookies with Icing
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Fireball Cookies
Serves — 12
Fireball Cookies are a fun way to add a boozy beverage to both the dough balls and the frosting. An easy way to spike your Snickerdoodle!
Prep Time 15 minutes
Cook Time 14 minutes
Chill Time 30 minutes
Total Time 59 minutes
Ingredients
Cookies
- 17.9 ounces package of Snickerdoodle cookie mix cinnamon sugar packet set aside (Betty Crocker brand)
- 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
- Line 2 large baking sheets with parchment paper. Set aside.
- Remove the cinnamon-sugar pouch from the package of Snickerdoodle cookie mix and pour the cinnamon sugar into a small bowl. Set aside.
- Into a mixing bowl, add the Snickerdoodle cookie mix, softened butter, large egg, and Fireball cinnamon whisky.17.9 ounces package of Snickerdoodle cookie mix, ½ cup salted butter, 1 large egg, 1 tablespoon Fireball cinnamon whisky
- Using a wooden spoon, or rubber spatula, stir together all the cookie dough ingredients until you have a thick dough.
- Using a large (2-inch) cookie scoop, scoop out approximately 3 tablespoons of dough and gently roll it in the palm of your hand to form a more uniformly round ball.
- Place the cookie dough ball into the bowl of cinnamon sugar and roll it around until the entire dough ball is evenly coated. Place onto the prepared cookie sheets and repeat steps 5 & 6 until all the cookies are formed. Place 6 cookies on each cookie sheet about 2-3 inches apart.
- Chill the baking sheets of Fireball cookies for 30-45 minutes. While your cookies are chilling, preheat the oven to 350°F.
- Bake the cookies, one tray at a time, in the center rack of your oven for 14-16 minutes or until just barely golden on the edges and the center has set. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
- While your cookies are baking and cooling, you can make your cream cheese frosting by adding the softened cream cheese and butter to a mixing bowl and beating on medium speed with a handheld mixer until light and fluffy. You do not want any lumps.6 ounces cream cheese, 4 tablespoons salted butter
- Add the powdered sugar 1 cup at a time, being sure to scrape down the sides of the bowl as necessary, until all the powdered sugar has been added. Add the Fireball cinnamon whisky and beat until it is fully incorporated and your cream cheese frosting is thick yet still a pipeable consistency.4 cups powdered sugar, 2 tablespoons Fireball cinnamon whisky
- Transfer the cream cheese frosting to a large piping bag fitted with a round piping tip (Wilton 2A) and pipe a decorative spiral that covers the surface of each cookie.
Jenn’s Notes
Storage:
- To Store: Store your cookies in an airtight container, in a single layer, in the refrigerator for 2-3 days.
- To Freeze: You can freeze the unfrosted cookies in an airtight container for up to 2 months. Allow the cookies to thaw in the refrigerator overnight before frosting and serving them.
- These Fireball Cookies can be enjoyed at room temperature or chilled. I would suggest only leaving them at a cool room temperature for an hour or so.
- Be sure to save any leftover cinnamon sugar mix. You can sprinkle some onto the frosted cookies for a decorative garnish.
- Make sure your butter, egg, and cream cheese are at room temperature for best results.
- If you only keep unsalted butter on hand, you can certainly use it. I would suggest adding a ¼ teaspoon of salt to both the cookie dough and the frosting if you make this substitution. The salt helps to balance all the sweetness in these cookies.
- I used a Wilton 2A round tip to pipe the frosting on my cookies.
Nutrition Info
Calories: 449kcal | Carbohydrates: 83g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 46mg | Sodium: 197mg | Potassium: 50mg | Sugar: 82g | Vitamin A: 380IU | Calcium: 56mg | Iron: 0.1mg
everyone loved the fireball cookies. I had to make 2 more batches
Sorry, no flavor of the Fireball Whiskey at all. Not even in the frosting!! Won’t make these again. They were for a birthday gift ☹️
Great fun adult cookie exchange for holidays!