Make the filling first: line a small (quarter size) sheet pan with parchment or wax paper, and place it in the freezer. Then, beat together the cream cheese, powdered sugar, and lemon juice. Make dollops that contain 2 teaspoons each and place them on the prepared pan. Freeze for 60 minutes.

After the cream cheese has been chilling for 30 minutes or so, line a cookie sheet with parchment paper. Do not preheat the oven yet, as the cookies have a 30 minute chill time.

Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.

In a separate bowl, beat together the butter and granulated sugar until smooth, about 1 minute.

Then, add the brown sugar and beat until creamy, about 30 seconds.

Add the egg and vanilla and beat until combined.

Add the dry ingredients to the wet ingredient, and mix on low until combined and no streaks of flour remain.

Reserve 12 freeze dried strawberry slices from the bag, and then stir in rest of the bag into the cookie dough.

Using a 1 tablespoon measure, scoop out 6 balls of dough. Press a frozen cream cheese chunk on top of one dough ball. Place one freeze dried strawberry slice on top.

Place a one-tablespoon-sized dough ball on top of each cookie half. Use your fingers to seal the edges together as best as you can, and then roll the cookie dough ball so that the cream cheese is completely hidden inside the dough ball. Repeat with the rest of the dough, making 12 cookies total.

Place the cookies on a plate (or keep on the cookie sheet, if its fits), and refrigerate for 30 minutes.

Preheat the oven to 350. Space 6 cookie dough balls evenly on a large baking sheet, and add pieces of broken graham crackers on top of each cookie. Bake for 11-13 minutes, until the cookies are starting to turn golden brown around the edges. Let the cookies cool completely on the cookie sheet.