• Preheat the oven to 350°F.
• Line two baking sheets with parchment paper.

For the cinnamon sugar

• In a small bowl combine the sugar and cinnamon, stirring until equally blended, set aside.

For the cookie

• In a stand mixer fitted with a paddle attachment, cream the unsalted butter, cream cheese, brown sugar, and sugar on medium-high speed until light and fluffy, about 1 minute.
• Reduce the speed to low, add in the eggs and vanilla extract and beat until well combined.
• In a medium bowl, combine the flour, cinnamon, cornstarch, baking soda, baking powder, and salt.
• Slowly add into the mixer and mix just until incorporated.
• Use a 1½-ounce scoop (about ¼ cup) to portion the dough and gently press the tops of each cookie dough ball into the cinnamon sugar mixture.
• Place the cookies on the prepared baking sheets about 2 inches apart and bake for 10 minutes, or until the bottom edge of the cookie is slightly golden.
• Let the cookies cool on the baking sheet for about 5 minutes.
• Store baked cookies in an airtight container at room temperature for up to 5 days.