1. Prepare the Cheesecake Filling: In a small bowl, combine the softened cream cheese and 3 tbsp granulated sugar. Mix with an electric mixer on medium-high speed until fluffy and the sugar has dissolved, about 2 minutes. Stir in 1/2 tbsp lemon zest. Scoop the cheesecake mixture into 16, 2-tsp portions onto a small parchment paper-lined baking sheet. Freeze the cheesecake balls until they are completely frozen and very firm (at least 30-60 minutes).

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

3. Cream Wet Ingredients: In a large bowl, using an electric hand mixer, cream together the softened unsalted butter, light brown sugar, and 1/4 cup granulated white sugar on high speed until light and fluffy, about 2 minutes.

4. Add Egg Yolks and Vanilla: Beat in the egg yolks one at a time, mixing well after each addition, then add the vanilla extract. Mix for one minute on medium speed until the mixture is pale and fluffy.

5. Incorporate Lemon Zest: Add the 2 1/2 tbsp lemon zest to the butter mixture and combine on medium speed until evenly distributed.

6. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. Chill the cookie dough for 10-15 minutes while you preheat your oven.

7. Preheat Oven & Prepare Lemon Sugar: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. In a small shallow bowl, combine 1/2 cup granulated white sugar and 1/2 tbsp lemon zest for the lemon sugar coating. Mix well.

8. Stuff and Roll Cookies: Scoop the cookie dough into 16 portions using a 1 1/2 tbsp cookie scoop. Roll each portion into a ball, then slightly flatten it out into a disc. Place one frozen cheesecake ball in the center of the dough disc. Carefully bring the edges of the cookie dough up and around the cheesecake ball, completely enclosing it. Roll the dough into a smooth ball again, ensuring no cheesecake is exposed. Roll each stuffed cookie dough ball thoroughly in the prepared lemon sugar.

9. Bake: Transfer the cookie dough balls to the prepared baking sheet, spacing them evenly. Bake 6 cookies at a time (to prevent crowding and ensure even baking) for 11-12 minutes, or until the edges are lightly golden and the centers are still slightly soft. Do not overbake.

10. Cool and Serve: Let the baked cookies cool on the baking sheet for about 10 minutes (this helps them set and prevents breaking) before transferring them to a wire rack to cool completely. Serve warm or at room temperature. Enjoy!