I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper for even baking and easy cleanup.

In a medium bowl, I whisk 2 ½ cups flour, 1 tsp baking soda, ½ tsp baking powder, and ½ tsp salt. This ensures even distribution for a perfect rise in Cinnamon Cream Cheese Cookies.

In a large bowl, I beat 1 cup softened butter and 1 ½ cups granulated sugar with an electric mixer for 3–4 minutes until pale and fluffy.

I beat in 1 egg and 2 tsp vanilla extract until fully combined, ensuring a smooth dough.

I gradually add the dry ingredients to the wet, mixing until just combined to keep the cookies tender. If sticky, I chill the dough for 30 minutes.

In a small bowl, I mix 8 oz cream cheese and ¼ cup powdered sugar until smooth. I scoop teaspoon-sized portions onto a parchment-lined tray and freeze for 15 minutes to firm up.

In a small bowl, I combine ¼ cup granulated sugar and 1 tbsp cinnamon for a sweet, spicy crust.

I scoop tablespoon-sized portions of dough, flatten slightly in my palm, and place a frozen cream cheese ball in the center. I fold the dough around it, roll into a ball, and coat in the cinnamon-sugar mixture. I place cookies 2 inches apart on the baking sheets.

I bake for 10–12 minutes until the edges are lightly golden, rotating trays halfway for even baking. I cool on the baking sheet for 5 minutes, then transfer to a wire rack.

I serve Cinnamon Cream Cheese Cookies warm or at room temperature, savoring their creamy, spiced goodness.