Instructions
Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper./nStep 2: In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy./nStep 3: Add eggs and vanilla extract, mixing until well combined./nStep 4: In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon./nStep 5: Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms./nStep 6: In another bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth to make the filling./nStep 7: Scoop cookie dough and flatten slightly, add a small amount of cheesecake filling in the center, then top with another piece of dough and seal edges./nStep 8: Shape into rounds (or donut-like shapes if desired) and place on the baking sheet./nStep 9: Bake for 10–12 minutes until lightly golden, then let cool slightly./nStep 10: Mix cinnamon and sugar for coating, then roll warm cookies in the mixture until fully coated./nStep 11: Let cool completely before serving to allow the filling to set.
Storage and Reheating Tips
Store cookies in an airtight container in the refrigerator for up to 5 days due to the cream cheese filling. Let them come to room temperature before serving for best flavor. You can freeze the cookies for up to 2 months; thaw in the refrigerator overnight before enjoying.
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