These Strawberry Basil Cookies require a bit more attention to detail than standard cookies, but the results are well worth the effort. The key is properly preparing the strawberries to prevent excess moisture and handling the dough gently to maintain the perfect texture.

1. Step 1: Whisking the dry ingredients separately ensures they're evenly distributed throughout the dough.

   In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

2. Step 2: Removing excess moisture from the strawberries is crucial for proper cookie texture.

   Place the diced strawberries on paper towels and gently pat dry to remove excess moisture. This prevents the cookies from becoming too wet.

3. Step 3: Don't rush this step - proper creaming incorporates air into the dough for a better texture.

   In a large bowl, using an electric mixer, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.

4. Step 4: Adding eggs one at a time helps them incorporate more evenly into the batter.

   Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.

5. Step 5: Overmixing develops gluten, which can make cookies tough rather than tender.

   Gradually add the flour mixture to the butter mixture, mixing on low speed just until combined. Do not overmix.

6. Step 6: Folding by hand preserves the delicate strawberries and distributes add-ins evenly.

   Gently fold in the dried strawberry pieces, chopped basil, and white chocolate chips using a rubber spatula.

7. Step 7: Chilling cookie dough is essential for developing flavor and achieving the right texture.

   Cover the dough and refrigerate for at least 1 hour or up to overnight. This helps the flavors meld and prevents the cookies from spreading too much during baking.

8. Step 8: Parchment paper prevents sticking and makes cleanup easier.

   Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

9. Step 9: Consistent sizing ensures even baking across all cookies.

   Using a cookie scoop or tablespoon, portion the dough into 1.5-inch balls and place them 2 inches apart on the prepared baking sheets.

10. Step 10: Cookies will continue to bake on the hot sheet after removal from the oven.

    Bake for 11-13 minutes, until the edges are golden but the centers still look slightly underdone.

11. Step 11: This brief rest period allows cookies to set up before moving them.

    Allow the cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

12. Step 12: These cookies are best enjoyed within the first two days when the strawberry flavor is most vibrant.

    Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

For a variation, try substituting the white chocolate chips with dark chocolate chips for a more sophisticated flavor profile, or add 1/4 cup finely chopped pistachios for added texture and color.