In a large mixing bowl, beat softened butter and sugar together until light and fluffy—about 2-3 minutes.

Add eggs and vanilla extract. Mix until fully incorporated.

In a separate bowl, whisk together flour, baking powder, and cinnamon.

Slowly add the dry mixture to the wet, mixing on low until just combined. The dough should be thick.

In a small bowl, mix ¼ cup sugar with 1 tsp cinnamon.

Scoop out dough (about ¼ cup per cookie) and roll into balls.

Roll each dough ball in the cinnamon sugar mixture until fully coated.

Preheat oven to 350°F (175°C).

Place the coated dough balls on a lined baking sheet, leaving 3 inches between each.

Bake for 10-12 minutes. The edges will look set, but the center should still be soft.

Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.

Beat cream cheese and butter until smooth.

Add vanilla extract, then gradually add powdered sugar.

If the frosting is too thick, add milk 1 tablespoon at a time.

Once cookies are completely cool, pipe or spread a swirl of frosting on top.

Lightly dust with extra cinnamon sugar if desired.