Strawberry Lemonade Cookies

Ingredients

• 1 cup unsalted butter
• 2 cups granulated sugar, divided
• 1 large egg
• 1 egg yolk
• 1 teaspoon vanilla extract
• 2 ½ cups all-purpose flour
• ¾ teaspoon baking soda
• ½ teaspoon kosher salt
• ¾ cup freeze-dried strawberries
• 4-5 drops red or pink food color
• 1 ½ teaspoons powdered lemonade mix
• 1 tablespoon lemon zest
• 4-5 drops yellow food color

Steps

1. Heat the oven to 350°F and line cookie sheets with parchment.
2. Cream the butter with 1¾ cups sugar until fluffy, 3–4 minutes. Beat in the egg, yolk, and vanilla.
3. Whisk the flour, baking soda, and salt, then mix into the butter just until combined.
4. Split the dough into two equal portions.
5. Blitz the freeze-dried strawberries to a powder. Mix them and the red food color into one half.
6. Mix the lemonade mix, zest, and yellow color into the other half.
7. Make 26 small pieces of each dough. Press one of each color together into a ball and roll in the remaining ¼ cup sugar.
8. Bake 6–7 per sheet, 2 inches apart, for 10–12 minutes until the edges crisp.
9. Cool 5–6 minutes on the sheet, then move to a rack.