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Strawberry Lemonade Meltaway Cookies

Strawberry Lemonade Meltaway Cookies: A Refreshing Treat!

Delight in these Strawberry Lemonade Meltaway Cookies, a perfect treat with a burst of refreshing flavor!
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 47 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Very Soft Butter Use salted for enhanced flavor.
  • 1 cup Powdered Sugar Can substitute with granulated sugar, but expect a texture change.
  • 2 tablespoons Cornstarch Essential for meltaway texture; no substitution recommended.
  • 1 teaspoon Vanilla Extract Pure vanilla extract yields the best results.
  • 1/4 teaspoon Kosher Salt Can substitute with table salt, adjusting amount slightly.
  • 2 cups All-Purpose Flour Gluten-free blend can work for gluten-free option.
  • 1/4 cup Sugar for Rolling Switch to granulated sugar if needed.
For the Strawberry Icing
  • 1 cup Diced Fresh Strawberries Frozen strawberries may alter texture.
  • 1/2 cup Granulated Sugar (for syrup) Adjust for less sweetness.
  • 2 tablespoons Fresh Lemon Juice Adjust to taste.
  • 2 cups Powdered Sugar (for icing) Adjust for desired consistency.
  • 1 teaspoon Vanilla Extract (for icing) Lemon extract could add extra citrus zing.

Equipment

  • oven
  • Mixing bowls
  • Electric mixer
  • measuring cups
  • Parchment Paper
  • Cookie Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and line two baking sheets with parchment paper.
  2. Cream together the very soft butter until fluffy and pale. Gradually sift in the powdered sugar and mix well.
  3. Gently add the cornstarch, vanilla extract, and kosher salt to your butter-sugar mixture. Mix until smooth.
  4. Gradually stir in the all-purpose flour until fully incorporated. Adjust with more flour if needed.
  5. Form small balls of dough, roll in sugar, place on baking sheets, and slightly flatten each ball.
  6. Bake for 18-22 minutes until lightly golden on the edges. Let cool on a wire rack.
  7. Combine diced strawberries with granulated sugar in a bowl and microwave until soft. Strain to collect syrup.
  8. Mix strawberry syrup with fresh lemon juice, powdered sugar, and vanilla extract until smooth. Adjust consistency as needed.
  9. Spread icing generously over cooled cookies and let it set before serving.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 50mgPotassium: 30mgSugar: 8gVitamin A: 200IUVitamin C: 5mgCalcium: 10mgIron: 0.5mg

Notes

Ensure your butter is very soft for the best meltaway texture. Measure flour correctly to avoid dense cookies.

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