Step 1

Cream the softened butter and cream cheese with the sugar in a mixing bowl for 5 minutes. Start at a low speed and gradually increase to medium-high speed.

Step 2

Add the egg and vanilla to the mixing bowl and mix on low until combined.

Step 3

Add the lemon zest and lemon juice and mix until combined at low speed.

Step 4

In a separate bowl, combine the flour, baking powder, baking soda, and salt. Slowly add the mixer on low speed until combined.

Step 5

Place the cookie dough covered in plastic wrap, in a refrigerator for at least 4 hours.

Step 6

After 4 hours in the refrigerator, remove your dough. Preheat your oven to 350° and line a cookie sheet with parchment paper.

Step 7

Use a teaspoon to scoop out some dough. You want about a heaping teaspoon size. Then roll the dough into a ball shape and place on the parchment-lined cookie sheet.

Step 8

Then use your thumb or the back of a teaspoon to create indents in each of the dough balls.

Step 9

Take the 1/2 cup of strawberry jam and place it in a microwave safe bowl. Heat the jam for about 20-30 seconds on 50% power. You are just wanting to loosen up the jam, not heat it up.

Step 10

Use a teaspoon to spoon a little of the strawberry jam into each of the thumbprints you made in each dough ball.

Step 11

Place in your preheated oven and bake for 18-22 minutes.

Step 12

While the cookies are cooling, make your quick drizzle.

Step 13

In a bowl, combine the powdered sugar and water until it combined to a drizzle consistency.

Step 14

After the cookies are cooled at least 20 minutes, use a fork to drizzle the icing on top of the cookies.