Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set this mixture aside.

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.

Add the eggs, one at a time, mixing well after each addition, then stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

In a small bowl, combine the ¼ cup of granulated sugar and 2 teaspoons of ground cinnamon for the filling. Set aside.

For the crumb topping, mix together ½ cup flour, ⅓ cup brown sugar, ¼ cup melted butter, and ½ teaspoon cinnamon in a separate bowl until crumbly.

To assemble, take a tablespoonful of cookie dough, flatten it slightly, and sprinkle 1 teaspoon of the cinnamon filling in the center.

Fold the dough around the filling, then roll it into a ball.

Place the cookie balls on the prepared baking sheet and top each with a little of the crumb topping.

Bake for 12-15 minutes or until the edges are lightly golden. Allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.