Creating Lemon Poppy Seed Cheesecake Cookies is a breeze if you follow these simple steps:

1. Preheat Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set aside.

3. Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy.

4. Add Wet Ingredients: Beat in the egg, lemon zest, lemon juice, and vanilla extract, mixing well until fully combined.

5. Combine Mixtures: Gradually add the dry ingredient mixture to the wet mixture. Stir until just combined, being careful not to overmix.

6. Prepare Cream Cheese Mixture: In a small bowl, beat the softened cream cheese until smooth.

7. Create Cookie Dough: Take a tablespoon of the cookie dough and flatten it in your palm. Place about a teaspoon of the cream cheese mixture in the center. Fold the dough over the filling, forming a ball, then gently roll it to seal. Repeat until all the dough and filling are used.

8. Place on Baking Sheet: Arrange the cookie balls on the lined baking sheet, spacing them about 2 inches apart.

9. Bake: Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.

10. Cool: Remove from the oven and allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

By following these steps closely, you’ll create marvelous Lemon Poppy Seed Cheesecake Cookies that are sure to delight!