Line 2 large baking sheets with parchment paper. Set aside.

Remove the cinnamon-sugar pouch from the package of Snickerdoodle cookie mix and pour the cinnamon sugar into a small bowl. Set aside.

Into a mixing bowl, add the Snickerdoodle cookie mix, softened butter, large egg, and Fireball cinnamon whisky.

Using a wooden spoon, or rubber spatula, stir together all the cookie dough ingredients until you have a thick dough.

Using a large (2-inch) cookie scoop, scoop out approximately 3 tablespoons of dough and gently roll it in the palm of your hand to form a more uniformly round ball.

Place the cookie dough ball into the bowl of cinnamon sugar and roll it around until the entire dough ball is evenly coated. Place onto the prepared cookie sheets and repeat steps 5 & 6 until all the cookies are formed. Place 6 cookies on each cookie sheet about 2-3 inches apart.

Chill the baking sheets of Fireball cookies for 30-45 minutes. While your cookies are chilling, preheat the oven to 350°F.

Bake the cookies, one tray at a time, in the center rack of your oven for 14-16 minutes or until just barely golden on the edges and the center has set. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

While your cookies are baking and cooling, you can make your cream cheese frosting by adding the softened cream cheese and butter to a mixing bowl and beating on medium speed with a handheld mixer until light and fluffy. You do not want any lumps.

Add the powdered sugar 1 cup at a time, being sure to scrape down the sides of the bowl as necessary, until all the powdered sugar has been added. Add the Fireball cinnamon whisky and beat until it is fully incorporated and your cream cheese frosting is thick yet still a pipeable consistency.

Transfer the cream cheese frosting to a large piping bag fitted with a round piping tip (Wilton 2A) and pipe a decorative spiral that covers the surface of each cookie.