1. In a small bowl, mix 8 oz cream cheese, 2 tablespoons granulated sugar, and 1/2 teaspoon vanilla extract until smooth. Scoop into 1 tsp mounds on parchment-lined plate and freeze for 30 minutes.

2. In a large bowl, cream 1 cup softened butter, 1 cup brown sugar, and 1/2 cup granulated sugar until light and fluffy.

3. Add 1 large egg and 1/2 teaspoon vanilla extract. Mix until well combined.

4. In another bowl, whisk 2 1/4 cups flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Gradually add to the wet mixture. Mix until dough forms—do not overmix.

5. Flatten a scoop of dough in your hand, place a frozen cream cheese mound in the center, and wrap the dough around it, sealing well.

6. In a small bowl, mix 1/4 cup granulated sugar with 1 tablespoon cinnamon. Roll each cookie dough ball in the mixture to coat.

7. Place on parchment-lined baking sheet 2 inches apart.

8. Bake at 350°F (175°C) for 10–12 minutes, until edges are lightly golden.

9. Let cool on baking sheet for 5 minutes, then transfer to a wire rack.

10. Serve warm or store in an airtight container in the fridge for up to 5 days.