Start by beating together the butter, sugars, and vanilla in the bowl of a stand mixer or a large mixing bowl. Then, add in the eggs and make sure that everything is fully incorporated.
Next, add in the remaining cookie ingredients - the flour, baking powder, cinnamon, and salt - and mix gently until a dough forms.
Chill the dough for 30 minutes in the fridge. This helps so that the cookies do not spread into flat pancakes while baking them in the oven!
While the dough is chilling, preheat the oven to 375 F and line a baking sheet with parchment paper.
Once the dough has finished chilling, form the dough into 12 2-inch balls and line them up on the baking sheet. Gently flatten them with the palm of your hand.
Bake for 8-9 minutes - they should be soft still, but will harden just enough.
Transfer your cookies to a cooling rack to cool.
While the cookies are cooling, prepare the frosting. In a large mixing bowl, beat together the cream cheese, butter and vanilla extract. Then slowly add in the powdered sugar. This should be THICK, so you can ice the cookies once they are cool. If it is TOO thick, add a teaspoon or two of water/milk, until desired consistency is reached.
Once your cookies are cool and your frosting is finished, spread it on top of each cookie.