In a small bowl, mix the softened cream cheese and powdered sugar together until smooth. Scoop small teaspoons of this mixture onto a parchment-lined plate and freeze for 30 minutes.

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

Beat in the large egg and vanilla extract until thoroughly combined.

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

In a shallow bowl, combine 0.25 cup of granulated sugar with the cinnamon.

Scoop cookie dough into evenly sized balls, then roll each one in the cinnamon sugar mixture.

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

Place the stuffed dough balls on a baking sheet lined with parchment paper, leaving enough space between them.

Bake at 350°F (175°C) for 10–12 minutes, or until the edges are set.

Allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Mix the glaze ingredients until smooth, adjusting the milk until it reaches your desired drizzling consistency. Drizzle generously over the cooled cookies.