Start with the filling by beating the cream cheese, sugar and vanilla together until smooth.

Line a tray with parchment paper and either spoon or pipe small circles of filling onto the paper.

Place the tray in the freezer for 15-20 minutes to set.

In a medium sized bowl, beat the butter and sugars together until light and fluffy.

Add the eggs and vanilla and continue to beat.

Add the flour, baking powder and salt until the dough is well mixed. Place in the refrigerator and chill for 20 minutes.

Preheat the oven to 350 degrees.

Scoop the dough into about 1” size balls and gently flatten into a disc shape.

Place a circle of the cream cheese filling in the center and top with another flattened disc and crimp the edges together to seal in the cream cheese.

Repeat until all cookies have been made into “sandwiches.”

In a small bowl, mix the remaining cup of sugar with the cinnamon and whisk until combined.

Roll each formed cookie in the sugar mixture and place on a baking tray about 4” apart.

Bake for 12-15 minutes, until the edges just start turning golden.

Remove and place on a cooling rack.