Portion the cream cheese mixture out into 1 tbsp portions, set in a single layer on a parchment lined baking sheet and flatten a bit with your fingers. Place in the freezer for at least one hour to chill (this will make them way easier to handle when you try and fill the cookies).

Slowly add the dry ingredients into the wet ingredients and blend until well combined. Chill the cookie dough in the fridge for about an hour so it's easier to handle.

Remove the chilled dough and cream cheese filling (you must work quickly as the cream cheese will soften the longer it sits at room temperature)*. Measure out the desired amount of cookie dough per cookie using either a cookie scoop, tablespoon or ice cream scoop (which is what I used, for reference). For smaller cookies (yield will be about double), you'll need about 1.5 tbsp of batter per cookie. For giant ones, like the ones you see in the photos, you'll need about 3 tbsp of batter per cookie. Line the portioned cookie dough out on a piece of parchment paper.

Roll each ball into the cinnamon sugar dusting until they're coated all the way around.

Place the balls on the prepared parchment lined baking sheet with enough space (about 3 inches) in between them to breathe and expand as they bake. You'll probably have to work in batches so as not to overcrowd the pan (I had to do mine in 2 separate batches). Gently press each ball down just a little bit and then bake for 15-20 minutes or until the outer edges are golden and set. Remove from the oven and allow to cool in the pan for about 10 minutes before transferring to a wire rack to finish cooling. They will continue to firm up as they cool.