In a mixing bowl, beat cream cheese and additional butter until creamy. Gradually add powdered sugar, lemon juice, lemon zest, and a pinch of salt. Mix until well combined, then freeze for 45–60 minutes.

In a large mixing bowl, cream together softened butter and powdered sugar until light and fluffy, about 2 minutes. Add vanilla extract and lemon zest, mixing until incorporated. Gradually sift in flour and salt, mixing until a soft dough forms.

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop about 1 tablespoon of dough, flatten it, and place ½ teaspoon of frozen filling in the center. Encapsulate the filling with dough and roll into a ball.

Bake cookies for 12–14 minutes, until bottoms are lightly golden. Allow to cool on baking sheets for about 5 minutes.

While warm, roll cookies in additional powdered sugar until coated, then allow to cool completely before rolling in sugar again.