INGREDIENTS :
For the Cookie Dough:
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 ¾ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
For the Cheesecake Filling:
8 ounces cream cheese, softened
¼ cup powdered sugar
½ teaspoon vanilla extract
For the Cinnamon Sugar Coating:
¼ cup granulated sugar
1 teaspoon ground cinnamon
INSTRUCTIONS :
In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Scoop small teaspoons onto a lined tray and freeze for 20 minutes.
In another bowl, cream butter and sugar until light and fluffy. Add egg and vanilla, and mix well.
Combine flour, baking soda, and salt. Gradually add to the butter mixture to form a soft dough.
Scoop 1½ tablespoons of dough, flatten, and place one frozen cheesecake filling in the center. Cover with another disc of dough, seal edges, and roll into a smooth ball.
Mix granulated sugar and cinnamon in a small bowl. Roll each cookie ball in the mixture until coated.
Arrange cookies on a parchment-lined baking sheet, spacing them apart. Bake at 350°F (175°C) for 11–13 minutes or until edges are lightly golden.
Allow to cool slightly before serving.