Strawberry Lemonade Cookies

Strawberry Lemonade Cookies 3 cups All-Purpose Flour 1 teaspoon Baking Soda 1 cup Salted Butter, Slightly softened 2 cups Granulated Sugar zest from two Lemons 1/4 cup Lemon Juice 2 teaspoons Lemon Extract 2 large Eggs For the Glaze: 1/4 cup Sliced Frozen Strawberries in Sugar, Thawed and then pureed 1 tablespoon Lemon Juice 2 1/2 cups Powdered Sugar Preheat oven to 350°F. Line baking sheets with parchment paper and set aside. In a large bowl, combine flour and baking soda. Set aside. In the bowl of your mixer, cream butter and sugar on medium speed until smooth and fluffy, about 2 minutes. Beat in the zest, lemon juice, and extract, beating until combined and smooth. Beat in the eggs, one at a time, scraping the sides of the bowl after each. Beat in the flour mixture until a smooth dough forms. Using a large cookie scoop, scoop dough onto prepared baking sheet, 3 inches apart. Flatten slightly with the palm of your hand. Bake for 9-10 minutes or until cookies have just the hint of golden color around the edges. Let cool on baking sheet for 5 minutes before removing to wire rack to cool completely. Prepare glaze: In a medium bowl, whisk together pureed strawberries, lemon juice, and powdered sugar. Spread on cooled cookies.