Description
These Fireball cookies bring together the sweet warmth of cinnamon and the fiery kick of Fireball Whisky. Perfect for holiday gatherings or a cozy night in, they’re a crowd-pleaser with a twist!
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¼ cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup Fireball Cinnamon Whisky (or cinnamon extract for non-alcoholic version)
- 1 tsp ground cinnamon
- Optional: ½ cup chocolate chips or chopped nuts
Instructions
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar until light and fluffy. Add eggs, vanilla extract, and Fireball Whisky, mixing until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until a thick dough forms. If adding chocolate chips or nuts, fold them in now.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop tablespoon-sized balls of dough, roll them in a cinnamon-sugar mix if desired, and place them on the baking sheet about 2 inches apart.
- Bake for 10-12 minutes until the edges are golden brown. Let cookies cool on the sheet for 2-3 minutes, then transfer to a wire rack to cool completely.
- Serve warm or store in an airtight container for up to a week.
Notes
- Chill the Dough: Refrigerating the dough for at least 30 minutes is crucial. It prevents the cookies from spreading too much during baking and enhances their chewy texture.
- Adjust Spice Level: If you prefer a milder spice, reduce the Fireball Whisky slightly or substitute with cinnamon extract. For extra heat, add a pinch of cayenne pepper.
- Avoid Overbaking: Bake until the edges are just golden. The cookies may look slightly underdone in the center, but they’ll firm up as they cool, ensuring a soft and chewy texture.
- Prep Time: 15 min
- Cook Time: 12 min