Lemon Cheesecake Cookies

Make the cream cheese filling:
0 Start by whisking together the cream cheese and powdered sugar. On a parchment lined plate or baking sheet, drop heaping tablespoons of the mixture onto the parchment paper - making 6 dollops in total. Place the plate/baking sheet in your freezer to freeze for at least 2 hours to overnight.  
5 While the cream cheese filling is freezing, in the bowl of your electric mixture, cream the butter and sugar together until smooth. Add in the plant-based milk and vanilla extract and whisk once more. Next, add in the flour, baking soda, lemon zest and salt. Stir to combine. Cover your bowl with a clean kitchen towel at place the bowl in your fridge to chill for at least 30 minutes to overnight.
Make the cookies:
1 After at least two hours, preheat your oven to 375 degrees F. 
6 Prep a baking sheet by lining it with parchment paper. Divide the cookie batter evenly into 12 parts, using your hands, roll the dough into balls and place them on the baking sheet. Using the palm of your hands or the bottom of a glass, smash the cookies so that they have a flat top.
2 Next, you’ll grab your frozen cream cheese filling out of the freezer and place the dollops onto 6 flattened cookies before covering the dollop with another cookie. You should have 6 cookie "sandwiches" in total.
3 Take each cookie sandwich and working quickly, mold the dough to close up the edges and form one big cookie dough ball. Repeat with the remaining 5 cookies.
4 Bake the cookies for 12-14 minutes. Let the cookies cool completely before glazing.
Make the glaze:
7 Whisk together the glaze ingredients until no lumps are present.
9 Spoon the spoon glaze onto the cooled cookies.
10 Let the glaze set before enjoying!