Instructions:
- Preheat the Oven and Prepare the Baking Sheet:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
- Make the Cookie Base:
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Chill the dough in the refrigerator for about 30 minutes to make it easier to handle.
- Prepare the Cheesecake Filling:
- In a separate bowl, beat the softened cream cheese and sugar until smooth.
- Add the egg yolk, vanilla extract, and lemon zest, beating until well combined. Set aside.
- Make the Graham Cracker Crumble:
- In a small bowl, mix together the graham cracker crumbs, melted butter, and sugar until well combined.
- Assemble the Cookies:
- Remove the cookie dough from the refrigerator.
- Scoop out about 1 tablespoon of dough and flatten it into a small disk.
- Place a teaspoon of the cheesecake filling in the center of the disk.
- Fold the edges of the dough over the filling, sealing it inside, and roll it into a ball.
- Roll the ball in the graham cracker crumble, coating it evenly.
- Place the cookie on the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Bake the Cookies:
- Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are golden brown and the filling is set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
