Classic Spice Cookies with Vanilla Whiskey Frosting

I love a good pie as much as the next person, but sometimes all I want after the big Thanksgiving meal is a small piece of something sweet. That’s why I’ve been team cookies-on-Thanksgiving for years, and this is one of my favorite recipes! It’s a classic, chewy spice cookie recipe that gets smothered in delicious vanilla whiskey frosting (you can leave the whiskey out if that’s not your jam). It has all the warm spices you think of on Thanksgiving without the commitment of a full slice of pie.

Ingredients needed to make Classic Spice Cookies with Vanilla Whiskey Frosting

These cookies have a lot of spices, which in my opinion are good investments for holiday season cooking and baking. You can use them to flavor both savory and sweet dishes, so it’s worth it. Here’s a full list of what you need:

Tools used to make Classic Spice Cookies with Vanilla Whiskey Frosting

It’s easiest to make these cookies using a stand mixer, such as a KitchenAid, but it’s not necessary if you don’t have one. In addition, you’ll need two rimmed baking sheets, mixing bowls, measuring cups and spoons, parchment paper, and a butter knife or icing spatula. For ease, you can also use a cookie scoop, but that is completely optional.

How to make Classic Spice Cookies with Vanilla Whiskey Frosting

If you’ve ever made cookies before, this process should be no surprise to you. It’s really simple. Start by creaming together your butter and sweeteners, followed by the eggs. Add the dry ingredients. Chill the dough. Bake. See where I’m going with this? While they bake you can make your frosting either in a regular old mixing bowl or in the stand mixer, up to you. Let cookies cool, lacquer that icing on, then enjoy by a fire with an after dinner drink. Got it? Good.

Looking for other un-pie Thanksgiving or holiday desserts?

Apple Bourbon Spoon Cake

Chocolate Pistachio Rice Crispy Treats

Recipe Ingredients

2 sticks unsalted butter, softened, divided (12 and 4)

1 cup sugar 

¼ cup molasses 

1 egg

1 ¾ cups all-purpose flour

1 tbsp baking soda

2 tsp ground cinnamon

1 tsp ground ginger 

¾ tsp ground cloves 

¼ tsp ground nutmeg

A few turns black pepper

½ tsp salt 

3 ¾ cup powdered sugar 

1 tsp vanilla extract

1-2 tbsp milk

3 tbsp Irish whiskey

Recipe Instructions

  1. Preheat the oven to 375 degrees and line 2 rimmed baking sheets with parchment paper.
  2. In a stand mixer fitted with the whisk attachment, cream together 12 tbsp of the butter, sugar, molasses, and egg until fluffy and lighter in color. 
  3. Switch the whisk attachment for the paddle, then slowly add the flour and spice mixture. Chill the dough in the fridge for 30 minutes.
  4. While the dough chills, make the icing. Combine remaining butter, powdered sugar, vanilla, 1 tbsp milk, and whiskey in a mixing bowl. Whisk by hand, or use whisk attachment in the stand mixer, until the frosting is light and fluffy. If additional milk is needed, add accordingly. Store in the fridge until cookies have cooled completely. 
  5. Once chilled, shape dough into 1-inch balls, or scoop onto the baking sheets using a 1-inch cookie scoop, about 2 inches apart. Bake for 9-11 minutes, until cookies have spread slightly and have firmed up. 
  6. Cool on a wire rack, then ice. Enjoy!

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Birthday Cake Cookies

Happy Memorial Day! I am completely exhausted after moving, but enjoying the nice weather. While I miss the gathering aspect that this holiday usually brings, I’m actually quite happy we can’t go anywhere because boy do I need a night to relax at home.

Because I’m too wiped to even think, I’m keeping this blog post short and getting right to the cookies. The only thing I need to say is regarding whole wheat flour: if you don’t have whole wheat, you may need to use slightly more all-purpose. Whole wheat flour is much more absorbent than AP, and swapping it out may leave you with a slightly soupy dough. The dough itself is stickier than most cookie doughs, but it should by no means be wet/unable to hold its shape. If it seems too wet, just sprinkle in more flour gradually!

And oh yeah, don’t skip the almond extract. It’s the key to making anything taste like birthday cake.

I hope you enjoy these delectable birthday cake cookies, and top them with extra icing! I could’ve made a homemade icing recipe for you, but let’s be honest…. store-bought cream-cheese frosting is where it’s at. Make these, eat these, make them again, and don’t forget to share your photos and tag me @theardentcook on Instagram!

6 tbsp salted room temp butter

1 cup sugar

1 egg

½ cup sour cream

1.5 cups whole wheat flour

½ tsp baking powder

¼ tsp baking soda

1 tsp almond extract

1 tsp vanilla extract 

¼ cup rainbow sprinkles, plus more for topping, if desired

Cream cheese frosting, for topping, if desired

  1. Preheat oven to 375 degrees Fahrenheit.
  2. In the bowl of a stand mixer, combine sugar, butter, vanilla, and almond extract and cream until fluffy, about 2 minutes. 
  3. In a separate bowl, combine flour, baking powder, and baking soda. 
  4. Add eggs and sour cream to the wet mixture and mix until just combined. Gradually pour in dry ingredients until the dough forms. Dough will be wetter and stickier than most cookie doughs- that’s perfect! 
  5. Using a 1-inch cookie scoop or two spoons working together, scoop dough in balls onto two parchment-lined cookie sheets. 
  6. Bake for 7-9 minutes until the cookies have puffed up and the edges are just barely golden brown. Allow to cool completely before moving to a plate or container.
  7. Store on the counter for up to 3 days, or in the fridge for up to a week. These cookies (and the dough) also freeze extremely well! For extra deliciousness, top these with cake frosting and extra sprinkles!