1. In a medium bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla extract. Beat until creamy. Scoop teaspoon-sized portions onto parchment and freeze for 30 minutes.

2. In a large bowl, cream together butter, granulated sugar, and brown sugar until fluffy. Add eggs one at a time, then mix in vanilla.

3. In a separate bowl, whisk together flour, baking soda, cream of tartar, and salt. Gradually mix dry ingredients into the wet ingredients.

4. Flatten about 2 tablespoons of dough in your hand. Place frozen cheesecake ball in the center, then seal the dough around it.

5. Roll each dough ball in a mix of cinnamon and sugar until fully coated.

6. Preheat oven to 350°F (175°C). Line baking sheet with parchment paper and place cookie balls 2 inches apart.

7. Bake for 12–14 minutes until edges are lightly golden and centers are just set. Let cool on baking sheet for 5 minutes before transferring to a wire rack.

8. In a small bowl, whisk powdered sugar, milk, and vanilla extract for the glaze. Drizzle over slightly warm cookies. Let set before serving.