MAPLE CHEESECAKE SNICKERDOODLES

Preheat oven to 350F. Line 2 baking sheets with parchment paper; set aside.
Start by making the cheesecake filling. In a medium bowl, beat the cream cheese and butter together until fluffy. Then, add in the powdered sugar and vanilla, and continue to beat until smooth.
Use a small cookie scoop to scoop the filling out onto a piece of parchment paper. Transfer to the freezer while you make the dough.
For the cookie dough, combine the flour, cornstarch, baking soda, salt, cinnamon, and cream of tartar in a medium bowl. Set aside.
In a large bowl, beat the butter, brown sugar, and granulated sugar together until light and creamy. Add in the syrup, egg, maple and vanilla extract. Beat until combined.
Then, add in the flour mixture and beat until well incorporated.
In a small bowl, combine the sugar and cinnamon for coating.
Remove the cream cheese from the freezer.
Using a large cookie scoop, scoop out the cookie dough, then use your finger to create a dent in the dough ball. Place one firm piece of the cream cheese filling in the dent, and close the dough around it, so that the filling is completely covered. Repeat with the remaining cookie dough and cream cheese filling.
Roll each dough ball in the cinnamon sugar mixture and place onto the prepared baking sheets, a couple inches apart.
Bake at 350F for 11-13 minutes, or until the edges are set and the centers are slightly underdone.
Remove and allow to cool completely before picking up.
Enjoy!