Making Lemon Poppy Seed Cheesecake Cookies is an enjoyable process when you follow these steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Combine Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
3. Mix Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy.
4. Add Egg and Flavorings: Beat in the egg, lemon juice, lemon zest, and vanilla extract until well combined.
5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Avoid overmixing.
6. Make Filling Mixture: In another bowl, beat the softened cream cheese with powdered sugar until smooth.
7. Form Cookies: Scoop out a tablespoon of cookie dough, flatten it slightly, and place a small dollop of the cream cheese mixture in the center. Encase the filling by gathering the dough around it, forming a ball, and rolling it smoothly.
8. Place on Baking Sheet: Arrange the balls of dough on the prepared baking sheet, spacing them about 2 inches apart.
9. Bake: Bake for 10-12 minutes, or until the edges of the cookies are lightly golden. The centers may look a bit soft, which is perfect.
10. Cool: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Following these simple steps ensures that each Lemon Poppy Seed Cheesecake Cookie turns out perfectly!