½ cup (1 stick, 113 g) unsalted Butter softened to room temperature
1 cup (200 g) granulated Sugar
2 teaspoons Lemon Juice
1 teaspoon Vanilla Extract
Optional a few drops of Pink Food Dye
2 cups (240 g) all-purpose Flour
2 teaspoon Baking Powder
¾ cup (125 g) Strawberries diced small
¾ cup (128 g) White Chocolate Chips divided
Position a rack in the center of the oven. Preheat the oven to 350? and line the cookie sheet with parchment paper (or you can use a silicone baking mat).
Dice the strawberries small and set aside.
In a large mixing bowl, with an electric mixer (you can use a hand mixer, or a stand mixer with a paddle attachment), on medium speed cream together the butter and sugar until light and fluffy.
Beat in the lemon juice, vanilla, and food dye (if using).
Next, with mixer on low speed, stir in the flour and baking powder until a dough forms.
With a wooden spoon, or spatula, gently fold in the diced strawberries and half a cup of the white chocolate chips. Reserve the rest of the chocolate chips to place on top of the cookies after baking.
Scoop the dough onto the parchment lined cookie sheet, either using a 2 tablespoon cookie scoop, or rolling about 2 tablespoons of the dough into balls, spaced 2 inches apart.
Bake for 12-14 minutes or until the bottom of the cookies are slightly golden and edges are set.
Add a few more white chocolate chips on top of each cookie as soon as they are removed from the oven, allow to cool and enjoy!