Cooking Lemon Poppy Seed Cheesecake Cookies is a breeze when you follow these straightforward steps:

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

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

3. Cream Butter and Sugars: In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

4. Add Egg and Flavors: Beat in the egg, vanilla extract, lemon zest, and lemon juice until well combined.

5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined.

6. Prepare Cheesecake Mixture: In a separate bowl, beat the softened cream cheese with powdered sugar until smooth and creamy.

7. Form Cookies: Scoop out a tablespoon of cookie dough and flatten it slightly. Place about a teaspoon of the cheesecake mixture in the center, then wrap the cookie dough around it to form a ball.

8. Place on Baking Sheet: Arrange the cookie balls on the prepared baking sheet, leaving space between them to allow for spreading.

9. Bake: Bake for about 15-20 minutes or until the edges are lightly golden. The centers may look slightly soft, but they’ll firm up as they cool.

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

These steps will guide you in creating perfect Lemon Poppy Seed Cheesecake Cookies that are sure to capture the hearts of everyone who tries them!