Step 1

Preheat the oven to 325 degrees.

Step 2

Cream butter and powdered sugar until light and fluffy, about 2 minutes. Start on low and increase speed to medium-high. Add lemon juice, lemon zest, and vanilla extract. Whip until fluffy and liquid has been incorporated.

Step 3

Mix in flour and salt on low speed until just combined. With your hands, gather the dough into a ball. Divide it into two portions and pat them into thick discs.

Step 4

Roll out each portion of dough onto a lightly floured surface or between two sheets of parchment paper to 1/8" thickness. Cut with 2" cookie cutters. Re-roll and cut the scraps.

Step 5

Place cutouts an inch apart on parchment-lined baking sheets. Bake 12-14 minutes or until the bottoms turn light golden brown. Cool on the pan 2-3 minutes, then transfer to a wire cooling rack to cool completely.

Step 6

Whip butter and cream cheese at medium-high until smooth and fluffy. Mix in the lemon zest and lemon juice, then the powdered sugar and salt until smooth and creamy.

Step 7

With a piping bag and star tip or ziploc bag with the corner snipped off, pipe 1/2 to 3/4 tablespoon frosting into a circle on top of each cookie. Dollop 1/2 teaspoon of strawberry jam into the center. Serve or chill until ready to serve. If desired, before serving, sprinkle with lemon zest and dust with powdered sugar. The powdered sugar will eventually dissolve into the jam but remain on the frosting.