Prepare the Cookie Dough:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, beat the butter and sugar until light and fluffy. Add eggs and vanilla extract, mixing until combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients.
Divide the dough in half. Mix lemon zest and lemon juice into one half, and freeze-dried strawberry powder (or strawberry extract with coloring) into the other half.
Shape the Cookies:
Take equal portions of each dough and gently press them together to form a single cookie, ensuring the two flavors are evenly split.
Place the cookies on the prepared baking sheet, spacing them about 2 inches apart.
Bake:
Bake for 10-12 minutes or until the edges are lightly golden. Let the cookies cool completely on a wire rack.
Prepare the Glaze:
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Decorate:
Drizzle the glaze over the cooled cookies.
Sprinkle crushed chocolate cookie crumbs on top for added texture and flavor.
Serve and Enjoy: These cookies are a perfect balance of fruity sweetness and tangy citrus, with a delightful crunch from the cookie topping! 🍓🍋✨
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