Cookie

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream together the butter, granulated sugar, and brown sugar in a medium bowl until combined.
3. Add the egg and vanilla extract, then mix until incorporated.
4. Add the flour, graham cracker crumbs, salt, baking soda, and baking powder. Mix just until no flour pockets remain.
5. Scoop ¼ cup portions of dough, roll each into a ball, and gently flatten to about ½ inch thick on your prepared baking sheet.
6. Bake for 9 minutes — they’ll look just barely set.
7. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely.

Frosting

1. Whip the cream cheese and butter together in a medium bowl until smooth and well combined.
2. Add the powdered sugar, vanilla extract, and lemon juice. Beat for 3 minutes until light and fluffy.
3. If you’re piping, transfer the frosting to a piping bag fitted with a large round tip.

Assembly

1. Pipe or spread a generous layer of frosting on each cooled cookie.
2. Spoon a layer of blueberry jam over the frosting.
3. Sprinkle the crushed graham crackers over the top, or dip the frosted edge into the crumbs for a cleaner look.