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Beat the cream cheese, powdered sugar, 1 tsp vanilla extract, and 1 Tbsp lemon zest until smooth, scoop into 1 Tbsp balls, freeze until firm.
Rub together ½ cup sugar and 2 tsp lemon zest until fragrant, set aside.
Cream the ¾ cup softened butter, 1 cup sugar, and 3 Tbsp lemon zest for 2 minutes.
Add the 1 egg, 1 tsp vanilla extract, and 2 tsp lemon juice, and stir to combine.
Stir in the 2 ¼ cups all-purpose flour, ½ tsp baking soda, and ¼ tsp salt.
Chill the dough if it is sticky.
Flatten 1 ½ Tbsp of dough, place a cheesecake ball in the center, and seal the dough around it.
Roll the dough ball in the lemon sugar mixture.
Bake at 350°F (175°C) for 12-13 minutes, cool for 10 minutes on the tray, then transfer to a rack.