Fireball Cookies

5 from 9 votes

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 Time15

Cook Time14

Chill Time30

Total Time59

Course: Dessert

Cuisine: American

Servings: large cookies

Calories: 449kcal

Author: Jennifer Fishkind

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.

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.

Tips:

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.

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