Prep: Heat oven to 350°F and generously spray a standard muffin pan with nonstick cooking spray.

Mix dry ingredients: Combine flour mixture of flour, salt, and baking soda in a medium bowl and set aside.

Cream butter and sugar: Using a bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium speed until fluffy (about 3-5 minutes). Add egg, vanilla extract, and lemon zest; mix until just combined.

Combine dough: Gradually incorporate the flour mixture into the wet mixture on low speed until a soft dough forms.

Shape the cups: Using a measuring cup or cookie scoop, evenly divide dough into muffin cups. Press gently into the bottom of the pan and halfway up the sides, forming small cups.

Bake: Bake for 10-12 minutes until edges turn golden brown. Immediately after removing from the oven, press the center of each cookie gently with the back of a spoon or pastry cutter to reinforce the cup shape. Allow cups to cool completely on a wire rack.

Cream filling: In a bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at room temperature until smooth.

Add flavor: Incorporate sugar, lemon zest, and fresh lemon juice; mix until silky and smooth (about 2-3 minutes).

Fill and garnish: Using a piping bag or spoon, fill cookie cups with the cream cheese filling. Top generously with fresh berries and brush lightly with warmed apricot preserves or apricot glaze for extra shine. Serve immediately.