In a mixing bowl, combine 6 oz of cold cream cheese with 3 tablespoons of granulated sugar and ½ tablespoon of lemon zest. Use an electric mixer to beat until fluffy and creamy, about 2-3 minutes. Portion into small balls, place on a parchment-lined tray, and freeze for at least 1 hour until firm.

In a medium bowl, whisk together 1¾ cups of all-purpose flour, ½ teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Ensure no lumps and everything is evenly distributed before setting aside.

In a large mixing bowl, cream together ¾ cup of softened unsalted butter, ¾ cup of light brown sugar, and ¼ cup of granulated sugar until light and fluffy, about 3-4 minutes. Add 2 egg yolks, 1 teaspoon of vanilla extract, and 2½ tablespoons of lemon zest. Mix until well incorporated.

Gradually add the dry ingredient mixture to the butter-sugar mixture while mixing on low speed until just blended. Cover the bowl with plastic wrap and chill in the refrigerator for 10-15 minutes.

Preheat your oven to 350°F (175°C). Take a tablespoon of cookie dough, flatten it slightly, place a frozen cheesecake filling ball in the center, and roll it into a ball shape.

Roll each dough ball in a mixture of ½ cup granulated sugar and any remaining lemon zest to coat evenly. Place on a parchment-lined baking sheet, spaced about 2 inches apart.

Bake the cookies for 11-12 minutes, until lightly golden on the edges while centers remain soft. The aroma of lemon will fill your kitchen.

Allow the cookies to cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.