• Preheat the oven to 350F then line a baking sheet with parchement paper and set it aside.
• Cream the butter, granulated sugar, and brown sugar until combined. Add in the egg and the vanilla and mix again.
• Add in the flour, graham cracker crumbs, salt, baking soda, and baking powder and mix just until the flour mixture disappears.
• Using a large (¼ cup) cookie scooper, scoop out 8 equally sized cookie dough balls, roll them between the palm of your hands then roll them in the ⅓ cup of the crushed graham crackers.
• Place the cookie dough on the prepared baking sheet, gently flatten to about ¾th inch in thickness and bake in the preheated oven for 9-10 minutes. Let the cookies cool down on the baking sheet for 10 minutes then transfer to a cooling rack.

Cream cheese frosting

• In a stand mixer whip the softened cream cheese and butter together until smooth.
• Add in the powdered sugar. the vanilla extract, lemon juice, and lemon zest, and mix on high speed again until light and fluffy. This should take 2-3 minutes.
• Spread on top of each cookie using a spatula then top with a dollop of lemon curd and gently make a swirl on top of the cream cheese. Top each cookie with a slice of lemon and a dusting of crushed graham crackers if you'd like and enjoy!