In a medium mixing bowl, beat the softened cream cheese for approximately 2 minutes, or until it becomes smooth and fluffy. Scrape down the sides of the bowl as needed to ensure even consistency.

Gradually incorporate the granulated sugar, followed by the egg yolk. Mix until fully combined and smooth.

Transfer the mixture into a piping bag or a large resealable plastic bag. Store in the refrigerator until ready to use.

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

Using a stand mixer or handheld electric mixer, beat the softened butter for 2–3 minutes or until light and fluffy.

Add the brown sugar and granulated sugar gradually, beating for an additional 2 minutes until the mixture becomes pale and creamy.

Incorporate the egg, egg yolk, and vanilla extract. Beat until the mixture is smooth and homogenous, pausing to scrape down the bowl as needed.

Slowly add the dry ingredients to the wet mixture in increments, mixing until no visible streaks of flour remain. Use a spatula to fold the dough a few final times by hand.

Divide the dough into 14 equal portions and form into balls. Using your thumb or the back of a spoon, create a shallow indentation in the center of each dough ball.

Pipe the chilled cream cheese filling into each indentation.

Arrange the filled dough balls on a parchment-lined baking sheet. Refrigerate for a minimum of 1–2 hours, or overnight for optimal texture.

Preheat the oven to 375°F (190°C). Prepare two baking sheets with parchment paper.

Transfer the chilled cookie dough balls to the prepared sheets, spacing them 3 to 4 inches apart.

Bake for 13–15 minutes or until the edges are lightly golden and the centers are set.

Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.