Combine the sugar, butter and sour cream in a mixer and mix until light and fluffy, about five minutes.

Add in the egg and vanilla extract and mix until combined.

Add in lemon zest and juice until combined.

Dump in the dry ingredients and pulse until just combined. Fold in the rest until flour isn't visible. Don't overmix! Mixture will still appear crumbly.

Cover with plastic wrap and refrigerate for about an hour or more, until you're ready to bake it off.

Once out of the fridge, use a mini ice cream scoop. Scoop out one or two scoops worth of dough. Roll between your palms to form a ball and use your thumb to form an indentation in the middle. Place the cookie balls about 2" apart. Spoon in your favourite strawberry jam in the middle. Continue doing this until all cookies are filled with jam.

Bake off at 350°F for about 10-12 minutes. Let the cookies cool on the sheet for about five minutes and continue to cool completely on a wire rack.

Combine your powdered sugar, vanilla, zest, juice and milk until a glaze that is the correct consistency is accomplished. You want the glaze not too thin, and not too thick like frosting. You should be able to drizzle it.

Once the cookies are cool, drizzle the glaze over the top. Let the glaze dry, then enjoy!