Strawberry Lemonade Cookies
Strawberry fields forever. Because these beauties are constructed with both dried and freeze-dried strawberries, you can invoke long summer days filled with sweet, juicy strawberries anytime of year. Layers of warm vanilla and bright lemon envelop pops of creamy white chocolate in a slightly chewy, slightly crisp, totally moist, totally irresistible cookie.
In a large bowl or bowl of a standing mixer
16 tablespoons (226g) butter, room temperature
1/2 cup (115g) light brown sugar
1/2 cup (115g) dark brown sugar
1/3 cup (70g) granulated sugar
In a medium bowl
1 large egg
1 egg yolk
2 tablespoons (30g) whole milk
1 teaspoon lemon extract
1 teaspoon vanilla extract
Zest of two large lemons
In a medium bowl
3 cups (370g) bread flour
2 tablespoons (20g) dry milk powder
1 teaspoon salt
1 teaspoon baking powder
On the sidelines
1/2 bag (170g) white chocolate chips
1 1/2 cup (225g) dried strawberries, roughly chopped
Freeze-dried strawberries, for decoration
Lemon Drizzle, see below
In the large bowl or bowl of a standing mixer, beat together the butter and sugars until very, very, very light and fluffy- like 10 minutes.
Slowly add in the eggs, milk, extracts, and lemon zest. Scrape down the sides and beat for another 30 seconds.
Add half of the dry ingredients to the wet ingredients and mix well. Add in the second half, scrape down the sides, beat again, and make sure all the flour has been incorporated.
Stir in the white chocolate and dried strawberries. Chill the dough in the fridge for at least one hour but preferable overnight (I know, I know but it's worth it!)
When ready to bake, preheat the oven to 375 degrees Fahrenheit and line a cookie sheet or baking pan with parchment paper.
Using a cookie scoop or large spoon, portion the cookie dough on the pan leaving a few inches of space between each one. OR- you can portion the dough with a cookie scoop and freeze it. Baking cookies from frozen dough will give you a much prettier cookie- rounder, less spread, evenly baked. Just add one or two minutes to the original baking time.
Bake the cookies until just golden and the center is barely set- about 15-18 minutes. Remove and let cool on the pan for a few minutes before moving to a cooling rack to cool completely.
Make the lemon drizzle. Whisk together 1 cup of powdered sugar and the juice of a lemon (about 2 tablespoons). Using a spoon or fork, drizzle over the cooled cookies and top with freeze-dried strawberries for decoration. Let the cookies set (or don't and just eat them now).