Step 1

In a medium bowl beat cream cheese for 2 minutes until smooth and fluffy, scrape the sides and bottom of the bowl frequently.

Step 2

Gradually add in the granulated sugar followed by the egg yolk.

Step 3

Transfer into a pastry bag or a large gallon zip-top bag and keep in the refrigerator.

Step 4

In a large bowl whisk together all-purpose flour, cake flour, baking powder, cornstarch, cinnamon, and salt, set aside.

Step 5

In another bowl beat butter until light and fluffy, about 2 to 3 minutes, scraping the bowl periodically.

Step 6

Gradually add in both sugars until completely combined, light, and fluffy, about an additional 2 minutes.

Step 7

Beat in egg and egg yolks followed by vanilla. Scrape the sides and bottom of the bowl again.

Step 8

Gradually add in the dry ingredients into the wet ingredients, until there are no visible streaks of flour, give the batter a few mixes by hand with a rubber spatula.

Step 9

Divide the batter into 14 large cookie dough balls.

Step 10

Using the back of a spoon or your thumb, press an indentation into the center of each cookie dough portion, creating a shallow well.

Step 11

Pipe the cream cheese filling into the center of each cookie.

Step 12

Transfer onto a parchment-lined baking sheet and refrigerator for a minimum of 1 to 2 hours, or overnight.

Step 13

Once chilled, preheat oven to 375°F and line two large baking sheets with parchment paper.

Step 14

Place cookies onto the sheets, allowing for 3 to 4 inches of space around the cookies.

Step 15

Bake for 13 to 15 minutes or until slightly golden.

Step 16

Let the cookies cool on the baking sheets for 10 minutes and then transfer to a wire rack to cool completely.