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:
- Unsalted butter
- All-purpose flour
- Baking soda
- Ground cinnamon
- Ground ginger
- Ground cloves
- Ground nutmeg
- Black pepper
- Powdered sugar
- Vanilla extract
- Irish whiskey
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?
Chocolate Pistachio Rice Crispy Treats
2 sticks unsalted butter, softened, divided (12 and 4)
1 cup sugar
¼ cup molasses
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
- Preheat the oven to 375 degrees and line 2 rimmed baking sheets with parchment paper.
- 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.
- Switch the whisk attachment for the paddle, then slowly add the flour and spice mixture. Chill the dough in the fridge for 30 minutes.
- 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.
- 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.
- Cool on a wire rack, then ice. Enjoy!
There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.
You must be logged in to post a comment.