Instructions

1. Preheat the oven to 350 F and line pans with parchment paper.
2. Pour fresh lemon juice over chopped strawberries, and drain them after a few minutes.
3. Whisk together 1 1/4 cup all-purpose flour, salt, and baking powder and set aside.
4. Beat butter with sugar and cream cheese until it’s light and fluffy.
5. Add egg and vanilla and mix well.
6. Gradually add the flour mixture and mix until it’s well combined.
7. Stir in chopped white chocolate.
8. Sprinkle strawberries with 1-2 tablespoons flour, toss them until all strawberries are coated with a thin layer of flour, and then stir them gently in the batter.
9. Drop a heaping tablespoon of batter onto the pan leaving an inch of space between.
10. Set the cookies in the refrigerator for 5-10 minutes before baking.
11. Sprinkle the cookies with sanding sugar if you want, but do not overdo it because they are sweet enough.
12. Bake for 13-15 minutes( until the edges become golden brown).
13. Let them cool for a few minutes in the pan then transfer them to a wire rack to cool completely.