In the bowl of an electric mixer, cream the butter, cream cheese, and brown sugar together for about 1-2 minutes. Add in the vanilla and egg yolks. Beat for 1 minutes until completely incorporated.
In a medium bowl, whisk together flour, baking soda, and cinnamon. Add half flour mixture into the butter mixture. Beat for about 30 seconds until mixed in. Add remaining half of flour, and beat until completely incorporated {about 1-2 minutes}.
Transfer dough to the refrigerator for about 30 minutes.
Preheat oven to 350°Spray a baking sheet lightly with non-stick spray or oil.
Stir together the 3 tablespoons sugar + 1.5 teaspoon cinnamon in a shallow bowl {if you do two colors, use 1.5 tablespoon green sugar + ¾ teaspoon cinnamon and 1.5 tablespoon red sugar + ¾ teaspoon cinnamon}.
Shape tablespoon sized scoops of dough into balls; mash slightly into small disks. Coat with the cinnamon sugar.
Transfer cookies to prepared baking sheet about 1-2 inches apart, and bake in preheated oven for 6 minutes. Rotate pans, and bake an additional 2-3 minutes. Let cool on pan for 3 minutes then transfer to a cooling rack to cool completely.