Mix the room temperature cream cheese, powdered sugar, vanilla extract, and lemon extract in a bowl until smooth. Scoop 1-tablespoon portions onto a parchment paper lined plate or tray and chill in the freezer until firm.

Preheat your oven to 350°F (convection). In a stand mixer fitted with a whisk or paddle attachment, beat the room-temperature butter and granulated sugar for 1–2 minutes, until pale and off-white. Add the egg, lemon extract, yellow food coloring, vanilla extract, and lemon juice, mixing until fully combined.

Add the all-purpose flour, baking powder, and baking soda. Fold gently or mix on low speed just until combined.

Bake a single test cookie to check spread and ensure no ingredients were missed. Scoop 1/3 cup of cookie dough, flatten in your palm, and place a chilled cream cheese ball in the center. Fold the dough around the filling until sealed and roll in granulated sugar.

Place cookie dough balls onto a parchment paper lined baking sheet. Bake for 12–13 minutes, until the edges are set and the centers remain soft.

For perfectly round cookies, immediately swirl a round bowl, cup, or cookie cutter around each cookie while warm. Let cookies rest on the baking sheet for about 10 minutes before transferring.

Enjoy fresh, or store in a chilled environment for up to 8 days.