📖 Instructions

1. Before you even think about mixing, take your unsalted butter out of the fridge. It needs to soften on the counter for at least 30-60 minutes, until it's pliable but still cool to the touch. This makes creaming much easier.
2. Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.
3. First, prepare your strawberries: Wash them thoroughly and hull them (remove the green leafy tops). Then, finely dice them into tiny pieces, about 1/4 inch or smaller. The smaller they are, the better they'll distribute in the cookie dough and prevent excess moisture. Gently pat them dry with a paper towel to remove any surface moisture. Set aside.
4. In a medium bowl, whisk together the dry ingredients: the all-purpose flour, baking powder, and salt. Make sure there are no lumps and the ingredients are well combined. Set this aside.
5. In a large mixing bowl, using an electric mixer on medium speed, beat the softened unsalted butter and granulated sugar together for 2-3 minutes. You want this mixture to become light, fluffy, and pale yellow. Scrape down the sides of the bowl with a rubber spatula periodically to ensure everything is evenly incorporated.
6. Add the egg and vanilla extract to the creamed butter and sugar. Beat on medium speed for another minute, until well combined. The mixture might look a little curdled at first, but keep beating until it's smooth.
7. Gradually add the dry ingredient mixture to the wet ingredients. Start with half, mix on low speed until just combined, then add the remaining half. Be careful not to overmix! Stop as soon as no dry streaks of flour are visible. Overmixing can lead to tough cookies.
8. Gently fold in the finely diced and patted-dry strawberries using a spatula. Do this carefully so you don't crush the strawberries too much or overwork the dough.
9. Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. I like to use a small ice cream scoop for consistent sizing.
10. Bake for 12-14 minutes, or until the edges are lightly golden and the centers are set. The cooking time might vary slightly depending on your oven, so keep an eye on them. You want them to be just set, not overly browned.
11. Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up and prevents breaking.
12. While the cookies cool, prepare the glaze: In a small bowl, whisk together the powdered sugar, milk, and optional lemon juice until smooth. If the glaze is too thick, add a tiny bit more milk (1/2 teaspoon at a time). If it's too thin, add a bit more powdered sugar.
13. Once the cookies are completely cool, drizzle or spread the glaze over each cookie. Let the glaze set for about 15-20 minutes before serving. Enjoy your delicious homemade strawberry shortcake cookies!