Welcome to day six of the 12 Days of Christmas Cookies on WLOW!  It’s time for a little more hidden booze in your cookies.  🙂  Ready, and break!


12 Days of Christmas Cookies on

I make  no secret of my affinity for sneaking booze into baked goods and savory recipes.  It’s not just about “oh there alcohol in it, let’s get wasted!”  It’s about flavor profiles, and in reality, most of the time the actual alcohol cooks out anyway…so there.  These cookies are from The Spirit of Jack Daniel’s Cookbook.  It’s one of my three Jack Daniel’s/Miss Mary Bobo’s cookbooks – they’re amazing.  Mike almost got Lynne Tolley to sign my latest book last time they were in Lynchburg, TN.  This book is the same one the Chicken Breast Supreme recipe came from {and that dish is INSANE}.

These Snockerdoodles are a little boozy, a little cakey, and super chocolately!  Perfect for your Christmas plate.

So these cookies, they’re cake mix cookies, but they’re cakey.  The extra liquid from the Jack Daniel’s let’s the mix wet and the extra steam gives the cookies a more cake-like texture…hence cakey.  The best way to work with this dough/batter is to grab a cookie scoop, portion the dough into the bowl of powdered sugar, and then roll it round a bit.  The dough will still be super soft, but the powdered sugar makes it so you can handle the dough – instead of it sticking to everything.  If you don’t have a cookie scoop (I don’t), just grab a spoon and carefully use your finger to scrape the dough into the sugar.

These Snockerdoodles are a little boozy, a little cakey, and super chocolately!  Perfect for your Christmas plate.

One Year Ago: Spiced Whole Wheat Oatmeal Pancakes

Two Years Ago: No Fail Sugar Cookies & Royal Icing

Prep time
Cook time
Total time
Serves: about 2 dozen cookies
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 box Devil's food cake mix
  • 2 ounces Jack Daniel's Whiskey
  • 1/2 cup all-purpose flour
  • Powdered Sugar
  1. Preheat oven to 350 degrees F. Line a baking sheet with a Sil-Pat or parchment paper; set aside.
  2. In a large bowl, mix together cake mix and flour. Add eggs, oil, and whiskey; mix to combine. Dough will be sticky and have the consistency of a really thick cake batter.
  3. Portion dough into a bowl of powdered sugar using a spoon (or preferably a cookie scoop). Roll the dough around in the sugar until it's coated. Pick up the dough and form it into a ball as best you can. Place cookie on prepared baking sheet.
  4. Bake for 12 to 15 minutes. Do not over bake. Cookies will be soft when removed from oven. Allow to cool on baking sheet for 5 minutes. Transfer to wire rack to cool completely.


    • says

      They’re SO good Trish. The dough/batter is a little crazy to work with. I made the dough twice cause I though I had messed it up, but sticky too thick cake batter is totally the right consistency.

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