8 oz. softened cream cheese

3 tablespoons sugar

1 1/2  teaspoons lemon zest

1/2 teaspoon vanilla extract

1 teaspoon freshly squeezed lemon juice

Mix until smooth. Divide into 8 equal rounded mounds, about 2 tablespoons each, on a plate lined with parchment paper and place into freezer while making cookie dough.

Preheat oven to 350*. 

Lemon Cookies:

In a medium bowl, add: 

1 cup sugar

1 tablespoon lemon zest

Rub lemon zest into the sugar with fingers, combining well.

Add: 

1/2 cup (1 stick) melted butter

1 egg

1 teaspoon vanilla extract

1 2/3 cup + 1 tablespoon all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt 

Mix until well combined. May chill or continue with baking.

Divide the cookie dough into 8 equal balls. 

Place one frozen cream cheese ball onto one cookie ball and form cookie dough around the frozen cream cheese ball, making sure the cookie dough is covering the cream cheese. Repeat with remaining cookie dough and cream cheese balls. Place cookies about 3 inches apart as they will spread while baking. Bake on parchment paper-lined cookie sheet(s) at 350* for about 12 minutes, until the cookie dough is just set and the edges are just barely showing a little color. Remove from cookie sheet to a wire cooling rack.