1-First Step: Prep the cheesecake filling Beat 8 ounces softened cream cheese, 1/4 cup sugar, and 1 teaspoon vanilla until smooth. You can spoon or pipe small circles of the filling onto parchment paper. Freeze the piped or spooned filling for 15-20 minutes so it firms up. Firm filling is easier to enclose inside the dough and helps prevent leakage in the oven.

2-Second Step: Make the cookie dough Beat 1 cup softened butter with 1/2 cup sugar and 1/2 cup brown sugar until fluffy. Add the 2 eggs and 1 teaspoon vanilla and mix until combined. Stir in 3 cups flour, 1 teaspoon baking powder, and 1/2 teaspoon salt until the dough comes together. The dough will be soft but manageable. Chill the dough for 20 minutes to make it easier to shape and to prevent the cookies from spreading too much while baking.

3-Third Step: Shape and assemble the filled cookies * Scoop the chilled dough into 1-inch balls. For consistent cookie size, use a small cookie scoop or a spoon. You can weigh them if precision matters. * Flatten each ball into a small disc on a lightly floured surface or between parchment pieces. Place a frozen dollop of the cream cheese filling on one disc. * Top with another disc of dough and carefully press and seal the edges so the filling is fully enclosed. Roll gently between your palms to ensure a seam-free ball.

4-Fourth Step: Coat and bake Mix 1 cup sugar and 1 tablespoon cinnamon in a shallow bowl. Roll each cookie ball in the cinnamon-sugar mixture to coat the outside evenly. Place the cookies at least 4 inches apart on a parchment-lined baking sheet to allow room for spreading. Preheat the oven to 350°F and bake for 12-15 minutes, or until the edges are golden but the centers still look slightly soft.

5-Final Step: Cool and serve Cool the cookies on a wire rack. The cream cheese center will set as the cookies cool, leaving a creamy but stable interior. Serve warm for a gooier center, or at room temperature. These cookies are great with coffee or milk. Prep time is about 15 minutes, cook time about 12 minutes, for a total of roughly 27 minutes active time (not including chilling/freezing).