1. In a small bowl, mix the cream cheese and powdered sugar for the filling until smooth. Scoop small teaspoons onto a parchment-lined plate and freeze for 30 minutes.

2. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.

3. Beat in the egg and vanilla extract until combined.

4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until a soft dough forms.

5. In a shallow bowl, combine 0.25 cup sugar and cinnamon.

6. Scoop cookie dough into balls and roll each one in the cinnamon sugar mixture.

7. Take a frozen cream cheese ball and press it into the center of each dough ball. Wrap the dough around it, sealing the cheesecake inside.

8. Place dough balls on a baking sheet lined with parchment paper, spaced apart.

9. Bake at 350°F (175°C) for 10–12 minutes, or until edges are set and centers are slightly soft.

10. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

11. Mix the glaze ingredients until smooth, adjusting the milk for drizzling consistency. Drizzle over cooled cookies.