Description
Indulge in the refreshing taste of Strawberry Lemonade Melt Away Cookies, a perfect treat for summer gatherings or a cozy day at home. These cookies feature a melt-in-your-mouth texture paired with the delightful flavors of fresh strawberries and zesty lemon, creating a light and airy experience that’s hard to resist. Topped with a luscious strawberry icing made from real fruit, they not only taste incredible but also look stunning on any dessert table. Whether you’re hosting a tea party or simply enjoying an afternoon snack, these cookies will elevate any occasion.
Ingredients
- 1 cup very soft butter (salted)
- ½ cup powdered sugar
- ½ cup cornstarch
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
- 1 ½ cups all-purpose flour
- ¾ cup diced fresh strawberries (for icing)
- 1 tablespoon granulated sugar (for icing)
- 2 tablespoons fresh strawberry syrup (for icing)
- 1 tablespoon fresh lemon juice (for icing)
- 1 ⅓ cups powdered sugar (for icing)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together softened butter and powdered sugar until smooth. Add cornstarch, vanilla extract, and kosher salt; mix until combined. Gradually add flour and fold in diced strawberries.
- Roll about one tablespoon of dough into balls, coat in cane sugar, and place on the baking sheet.
- Bake for 12–15 minutes until edges are slightly golden. Cool completely before icing.
- For the icing, mix diced strawberries with granulated sugar; let sit to release juices. Combine strawberry syrup, lemon juice, powdered sugar, and vanilla until smooth; drizzle over cooled cookies.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (20g)
- Calories: 90
- Sugar: 6g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 15mg
Keywords: Use very soft butter for the best meltaway texture. Fresh strawberries yield the best flavor; if using frozen ones, thaw and drain excess moisture first. Chill the dough for about 30 minutes before baking for better cookie shape.