Transform the joy of summer into a bite-sized delight with these strawberry cookies that are perfect for picnics, afternoon teas, or just a sweet treat after dinner!
Preheat oven to 350°F. Line two baking sheets with parchment paper.
In a large bowl, using a mixer, cream together the butter and cream cheese. Add the sugars and mix until smooth (about 1 minute).
Add 1 egg and mix until combined. Scrape down the sides and add the vanill, 1 tsp lemon zest and juice and strawberry jam (if desired for a boost in flavor). Beat just until combined.
Add the flour, baking powder, baking soda and salt and mix on low. I like to slowly mix in the strawberries. Be careful not to over mix.
Use a medium cookie scoop or Tablespoon to scoop the dough onto the pan. Bake 8-10 minutes or until the bottoms are golden and the middle is set. Allow to cool on the pan for a few minutes and then transfer to a cooling rack.
Once cooled, drizzle glaze on top if desired.
Notes
Strawberry glaze: In a small bowl whisk together the below. Add more liquid if needed, to taste.
1 cup powdered sugar
2 Tablespoons melted butter
2 Tablespoons strawberry jam
1-3 teaspoons milk
1-2 teaspoons lemon juice
Storage: Store in a covered container for up to 3 days or freeze up to 3 months.