Ready to bake? Follow these simple steps:

1. Preheat your oven to 350°F. Line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
3. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes. This step reminds me of how my abuela would patiently teach us to ensure the sugars were perfectly combined.
4. Beat in the egg, Fireball Cinnamon Whiskey, and vanilla extract until well blended.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix, as my abuela would say, “Let the dough breathe.”
6. Fold in the cinnamon chips gently with a spatula.
7. Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set. Remember, the cookies will continue to cook on the baking sheet after you remove them from the oven.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Savor the aroma as these cookies bake—it’s like a sweet whisper of home.