Preheat your oven to 350°F (175°C). This ensures that your Strawberry Cookies will bake evenly. While the oven heats, line two baking sheets with parchment paper to prevent sticking.
In a large mixing bowl, use a mixer to cream together ½ cup unsalted butter and 2 ounces cream cheese. Beat them until the mixture is smooth and creamy—this should take about one minute. The goal here is to incorporate air for a light texture.
Next, add in ⅓ cup brown sugar and ½ cup granulated sugar. Mix these sugars into the butter-cream cheese mixture until well combined and smooth.
Now it’s time to add the egg. Crack in 1 large egg and mix until everything is combined. Scrape down the sides of the bowl to ensure everything is well incorporated.
Add 1 teaspoon vanilla, the zest of ½ lemon, and its juice. If you're using strawberry jam for extra flavor, add that in as well. Beat until just combined; don’t overmix!
In a separate bowl, combine the dry ingredients: 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Stir them together to ensure they’re evenly distributed.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Be cautious not to overmix; you want the dough to remain soft and light. It’s okay if there are a few lumps.
Now, gently fold in ¾ cup freeze-dried strawberries with a spatula, ensuring they’re evenly distributed throughout the dough.
Using a medium cookie scoop or a tablespoon, scoop the dough and place it onto the prepared baking sheets. Leave some space between each scoop as they will spread while baking.
Bake the cookies in the preheated oven for 8 to 10 minutes. They should look golden on the bottom and set in the middle. Keep an eye on them to avoid overbaking!
Once baked, allow the cookies to cool on the sheet for a few minutes before transferring them to a wire rack to cool completely. This step is essential for maintaining their soft texture.
If desired, combine 1 cup powdered sugar, 2 tablespoons melted butter, 1-3 teaspoons milk, and 1-2 teaspoons lemon juice to drizzle over the cooled cookies for a delightful glaze.
