Using a stand mixer or hand mixer, add the butter, cream cheese, brown sugar, and granulated sugar to a large bowl and cream together on medium speed until light and fluffy.

Add the egg and vanilla extract and mix on low speed until just combined.

In a separate medium bowl, mix together the flour, cinnamon, baking soda, and salt.

Slowly add the flour mixture to the creamed butter mixture on low speed until a soft dough forms. Transfer it to a separate bowl, cover, and chill for at least 2 hours or up to 24 hours.

When ready to bake, preheat the oven to 350℉, line two large baking sheets with parchment paper, and set aside.

Make the cinnamon sugar topping by mixing the cinnamon and sugar in a small bowl.

Scoop the chilled cookie dough into 24 balls, about 1 heaping tablespoon each, and roll each cookie in the cinnamon sugar mixture until all sides are coated. Arrange on the prepared baking sheets.

Bake for 10-11 minutes, until the edges are slightly golden. The center of the cookies will be slightly soft, but will continue to set as they cool.

Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.