Preheat oven to 350. Lightly grease a baking sheet with cooking spray. In a medium bowl whisk together flour, baking powder, and salt.
In a large bowl cream together butter, sugar, and lemon zest. Add egg, vanilla, and lemon juice and mix until smooth.
Add dry ingredients to wet ingredients and mix until smooth. Cover and chill for 30 minutes.
Roll about 3 tablespoons of dough into a ball. Break the dough ball into two halves. Press one golden oreo into the one half so that it squishes out around the sides of the oreo. Press the remaining half of the cookie dough ball on top of the oreo and smooth out the dough so that it forms a slightly flattened ball around the oreo and the oreo is completely covered.
Place cookie on prepared baking sheet and repeat the process with remaining dough and oreos. Bake 12-15 minutes until cookies begin to turn a very light golden color around the edges. Transfer cookies to a cooling rack and allow to cool completely.
Prepare the icing by creaming together all icing ingredients in a microwave safe bowl. Microwave on high for 10-20 seconds until icing is pourable. Pour icing onto cooled cookies. Allow icing to cool and set. Store cookies in airtight container up to 1 week.
*prep time does not include 30 minutes cooling time