Strawberry Lemonade Cookies

Makes about 24 cookies

Ingredients

For the Cookies

• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 1 large egg
• 1 teaspoon Goodman's Lemon Extract
• 1 cup freeze-dried strawberries, crushed into small pieces
• Granulated sugar, for rolling (optional)

For the Lemon Glaze

• 1 ½ cups powdered sugar
• 2 to 3 tablespoons milk
• 1 teaspoon Goodman's Lemon Extract
• Finely crushed freeze-dried strawberries, for garnish (optional)

Instructions

1. Preheat the oven to 375°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
3. In a large mixing bowl, beat the butter and sugar until light and fluffy, about 2 to 3 minutes.
4. Add the egg and Goodman's Lemon Extract. Mix until well combined.
5. Gradually add the dry ingredients and mix just until incorporated. Fold in the crushed freeze-dried strawberries.
6. Using a medium cookie scoop, portion the dough into balls. If desired, roll each dough ball in granulated sugar.
7. Place the cookies about 2 inches apart on the prepared baking sheets.
8. Bake for 8 to 10 minutes, or until the edges are set and the centers still appear slightly soft.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
10. To make the glaze, whisk together the powdered sugar, milk, and Goodman's Lemon Extract until smooth. Add additional milk, a little at a time, until the desired consistency is reached.
11. Drizzle the glaze over the cooled cookies and immediately sprinkle with crushed freeze-dried strawberries, if desired. Allow the glaze to set before serving.