In another mixing bowl, beat together room-temperature cream cheese and powdered sugar. Spoon this mixture onto a parchment-lined cookie sheet in 1 tbsp increments (about the size of a small cookie scoop). Freeze these spoonfuls for about an hour.
When ready to bake, preheat oven to 350 degrees. Scoop 2-3 tbsp balls of cookie dough onto a baking pan lined with parchment paper (about 6 per cookie sheet works best; I cooked mine in two batches). With a spoon or your thumb, make an indent in the middle of the cookie dough ball.