In a medium bowl, beat the cream cheese and unsalted butter until smooth. Gradually add powdered sugar, lemon juice, lemon zest, and a pinch of salt. Freeze for 45–60 minutes.

In a large bowl, cream unsalted butter and powdered sugar until light and fluffy. Stir in vanilla extract and lemon zest, then gradually mix in flour and salt until a soft dough forms.

Preheat your oven to 350°F (175°C). Scoop tablespoon-sized dough, flatten it, place lemon filling in the center, and wrap dough around it, rolling into a ball.

Place cookie balls on a lined baking sheet and bake for 12–14 minutes until bottoms are lightly golden. Avoid overbaking.

Cool cookies for about 5 minutes, roll in powdered sugar while warm, and once cooled completely, roll again for a snowy coating.