Preheat your oven to 350°F (convection) and line a baking sheet with parchment paper.

In a medium bowl, mix the room-temperature cream cheese, powdered sugar, and vanilla until smooth. Scoop 1-tablespoon portions onto a parchment-lined plate or tray and place in the freezer to chill while you prepare the dough.

In a stand mixer or large bowl, beat the room-temperature butter and granulated sugar for 1–2 minutes, until light and off-white.

Mix in the egg and vanilla extract until fully combined.

Add the flour, baking powder, and baking soda to the bowl. Gently fold or mix on low speed just until the dough comes together.

Bake one test cookie first. This helps confirm your dough consistency, oven temperature, and expected spread—especially helpful since ovens can vary.

Scoop ⅓ cup portions of cookie dough. Flatten each portion in your palm, place a chilled cream cheese ball in the center, and wrap the dough around it to seal.

Roll each filled dough ball in the cinnamon sugar mixture, then place on the baking sheet. Use your test cookie as a guide for spacing.

Bake for 11–12 minutes, until the edges are set and the centers are soft.

Immediately after baking, use a round bowl, cup, or cookie cutter to gently swirl around each cookie for clean, circular edges.

Let cookies rest on the baking sheet for about 10 minutes before transferring.

Enjoy fresh, or store in the refrigerator for up to 10 days.