Start by creaming your butter and sugars together until fluffy
In a large bowl, use a hand mixer or stand mixer to beat the softened butter, granulated sugar, and brown sugar until light and creamy.
Add in the lemony goodness and egg
Crack in the egg, pour in the lemon juice and vanilla, and beat until smooth. It might look a little curdled because of the lemon juice, but don’t stress—it comes together.
Mix your dry ingredients separately before combining
In another bowl, whisk the flour, baking soda, salt, lemon zest, and strawberry powder together.
Combine the dry with the wet without overmixing
Slowly add the dry mix into the wet mix, stirring until just combined. You want the dough soft but not sticky.
Chill your dough so the cookies don’t spread too much
Pop the dough in the fridge for 30 minutes. This step helps them bake up thick and chewy.
Scoop and bake to golden perfection
Preheat your oven to 350°F and line a baking sheet with parchment paper. Scoop tablespoon-sized dough balls and place them 2 inches apart. Bake for 10–12 minutes or until the edges are just golden.
Cool, decorate, and serve them with something pink
Let cookies cool on a rack. Dust with powdered sugar or drizzle on a little lemon glaze for extra sparkle.
