• Beat the butter in a large bowl with an electric mixer until smooth. Add the sugars and beat until combined.
  ½ cup Butter, ½ cup Organic granulated sugar, ⅓ cup Organic brown sugar
• Add the egg and beat until fluffy and lightened in color. Add the lemon juice, lemon zest and vanilla extract, beat until combined (the mixture might separate but this is fine).
  1 large Egg, 2 tablespoons Fresh lemon juice, 1 tablespoon Fresh lemon zest, ½ teaspoon Vanilla extract
• In a small mixing bowl stir together the flour, baking soda and salt. Add to the butter mixture and mix just until combined. Do a test bake (bake one cookie). If it spreads too much then add 1-2 tablespoons more flour. If you don’t want to do a test bake then you can poke your finger in the dough, when you pull it out then it should just slightly stick to your finger.
  1¾ cups Whole white wheat flour, ½ teaspoon Baking soda, ¼ teaspoon Sea salt
• Scoop the dough by 1½ tablespoons onto a baking sheet. Bake for 9-11 minutes or until the cookies are set in the middle and slightly golden brown around the edges. Remove from the oven and let cool on the tray for 1-2 minutes before transferring the cookies to a cooling rack to cool completely.

To make the frosting

• In a medium size mixing bowl, beat the cream cheese until smooth, add the sugar and vanilla extract, slowly pour in the lemon juice while beating, scrape the bottom and sides of the bowl and beat until smooth. Then repeat with the heavy cream. Beat until smooth and thickened.
  4 oz Full fat cream cheese, 3 tablespoons Organic granulated sugar, ½ teaspoon Vanilla extract, 1 tablespoon Fresh lemon juice, 3 tablespoons Heavy cream
• Frost onto the cooled cookies, store in the refrigerator. These cookies are best served chilled.