In a mixing bowl, combine the softened cream cheese, powdered sugar, lemon zest, and lemon juice. Beat until the mixture is smooth and free of lumps. Line a plate or small tray with parchment paper and drop 23 heaping teaspoon-sized portions of the filling onto the parchment. Transfer to the freezer and allow to freeze for at least 1 hour, or until completely solid.

In a large bowl, cream together the softened butter, brown sugar, granulated sugar, and lemon zest until the mixture is light and fluffy (approximately 2–3 minutes). Add the egg, vanilla extract, and lemon juice, and beat until fully incorporated.

In a separate bowl, whisk together the flour, salt, and baking soda. Gradually add the dry mixture to the wet ingredients, mixing just until combined. Avoid overmixing.

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Place the graham cracker crumbs in a shallow bowl and set aside.

Scoop approximately 2 tablespoons of cookie dough and roll into a ball. Create a small indentation in the center using your thumb. Remove the frozen cream cheese portions from the freezer and place one into the center of each dough ball. Gently wrap the dough around the filling to fully enclose it.

Roll each filled dough ball in graham cracker crumbs until evenly coated. Add a few extra graham cracker pieces on top for garnish, if desired. Slightly flatten each cookie and place onto the prepared baking sheets, leaving about 2 inches of space between cookies.

Bake for 10–12 minutes, or until the edges are set and lightly golden. The centers may appear slightly underbaked, which is ideal for achieving a soft texture.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve once cooled, or refrigerate if storing for later use.