Gluten-Free White Chocolate Strawberry Cookies

In the bowl of a stand mixer, beat the room-temperature butter until light and whipped. Add the brown sugar and granulated sugar, then beat on medium speed for about 5 minutes, until light and fluffy.

Add the egg and egg yolk, mixing briefly for about 15 seconds. Add the vanilla extract and strawberry extract, then mix for another 10 seconds.

Gradually add the flour mixture in two additions, mixing on medium speed just until combined, about 20 seconds. Add the freeze-dried strawberries and white chocolate chunks. Mix for about 10 seconds, until evenly distributed. Avoid overmixing.

Cover the bowl with plastic wrap and refrigerate the dough for about 1 hour. Meanwhile, combine the extra granulated sugar and lemon zest in a small bowl.

Preheat the oven to 350°F with the rack positioned in the center. Line a baking sheet with parchment paper.

Remove the chilled dough from the refrigerator. Using a large cookie scoop, scoop the dough without packing it too firmly. Roll each dough ball in the sugar and lemon zest mixture until coated. Place 8 cookies on the prepared baking sheet, spacing them about 3 inches apart. If the dough is too firm to scoop, let it sit at room temperature for a few minutes.

Bake for 10–12 minutes, or until the tops look set and the bottoms are just barely golden. The sides may remain pale, so avoid waiting for them to brown.

Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Repeat with the remaining dough, or scoop and freeze the extra dough to bake later.