• 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.
  
• Add the egg and vanilla to the mixing bowl and mix on low until combined.
  
• Add the lemon zest and lemon juice and mix until combined at low speed.
  
• In a separate bowl, combine the flour, baking powder, baking soda, and salt. Slowly add the mixer on low speed until combined.
  
• Place the cookie dough covered in plastic wrap, in a refrigerator for at least 4 hours.
• After 4 hours in the refrigerator, remove your dough. Preheat your oven to 350° and line a cookie sheet with parchment paper.
• 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.
  
• Then use your thumb or the back of a teaspoon to create indents in each of the dough balls.
  
• 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.
• Use a teaspoon to spoon a little of the strawberry jam into each of the thumbprints you made in each dough ball.
  
• Place in your preheated oven and bake for 18-22 minutes.
  

Drizzle

• While the cookies are cooling, make your quick drizzle.
• In a bowl, combine the powdered sugar and water until it combined to a drizzle consistency.
• After the cookies are cooled at least 20 minutes, use a fork to drizzle the icing on top of the cookies.