Strawberry Lemonade Cookies

Lemon Sugar Cookie 
1 cup soft butter
10 oz. lemon greek yogurt
2 cups granulated sugar
2 XL eggs
1 teaspoon lemon extract
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Cream butter, yogurt  and sugar with an electric mixer on medium-high for 1 minute or until fluffy.
Hand stir in eggs, vanilla, and lemon extracts; don’t overmix.
Add dry ingredients all at once and mix until fully incorporated. Add 2-3 Tablespoons more flour for high elevation. Chill dough for 2 hours. 
Preheat oven to 350 degrees.
Scoop out approximately 36+ 1 ½ ” balls of dough.
Gently roll. Place on greased or parchment paper on an aluminum cookie sheet. Flatten to 1/4” tall.
Bake at 350 degrees for 10 min. 
Let cool.  Frost cookie with Strawberry Cream Frosting. Drizzle with Lemon Icing.
Let set. Share!

Lemon Icing
4 Tablespoons lemon juice
2 cups powdered sugar
Blend until smooth. Spoon into freezer strength Ziploc until ready to use.

Strawberry Cream Frosting
8 oz. softened cream cheese
1/2 cup soft butter
1 oz. crushed (to powder form) freeze dried strawberries
1 teaspoon vanilla
2 cups powdered sugar

Mix cream cheese, butter and strawberry powder. Add vanilla, then mix. Stir in powdered sugar. Mix until fluffy. Spoon into freezer strength Ziploc until ready to use.