Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.

In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes.

Beat the egg into the creamed mixture, followed by the vanilla extract and Fireball whiskey until smooth.

Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined.

Fold in the cinnamon chips gently with a spatula.

Scoop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.

Bake for 10-12 minutes until edges are lightly golden brown and centers appear slightly soft.

Let cookies cool on baking sheets for about 5 minutes before transferring to a wire rack to cool completely.