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Strawberry Lemonade Meltaway Cookies

Melt in Your Mouth Strawberry Lemonade Meltaway Cookies

Ridiculously easy Strawberry Lemonade Meltaway Cookies that balance sweetness and tartness, dissolving in your mouth for an irresistible treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Very Soft Butter Use salted for added flavor.
  • 1 cup Powdered Sugar Can substitute with a sugar alternative for less sweetness.
  • 1/4 cup Cornstarch A crucial component for meltaway cookies, do not skip.
  • 1 teaspoon Vanilla Extract Use pure vanilla for best results.
  • 1/4 teaspoon Kosher Salt Can substitute with sea salt.
  • 2 cups All-purpose Flour Can replace with gluten-free flour blend for a gluten-free option.
  • 1 cup Diced Fresh Strawberries Use ripe berries for the best flavor.
For the Strawberry Syrup
  • 1/2 cup Granulated Sugar Critical for syrup consistency.
  • 2 tablespoons Fresh Lemon Juice Adjust amount for desired tartness.
  • 1 cup Additional Powdered Sugar Add incrementally to achieve desired thickness.

Equipment

  • mixing bowl
  • cookie scoop
  • Parchment paper
  • microwave-safe bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and line your sheet pans with parchment paper for easy cookie release.
  2. In a medium mixing bowl, whisk the very soft butter until it's light and fluffy, then gradually mix in the powdered sugar until combined.
  3. Stir in cornstarch, vanilla extract, and kosher salt until the mixture is smooth.
  4. Add all-purpose flour, mixing until a soft, pliable dough forms.
  5. Using a cookie scoop, form the dough into small balls, then roll each ball in granulated sugar.
  6. Place the coated dough balls on the prepared sheet pans and gently flatten each one with a glass.
  7. Bake for 18-22 minutes, or until the cookies are lightly golden around the edges.
  8. Let them cool on racks to finish setting.
  9. In a microwave-safe bowl, combine the diced fresh strawberries with granulated sugar, allowing the sweetness to draw out their juices.
  10. Microwave the mixture for 1 minute, then strain the syrup through a sieve.
  11. Return the syrup to the microwave and reduce it until you have about 2-2.5 tablespoons of strawberry syrup.
  12. Mix fresh lemon juice into the cooled strawberry syrup.
  13. Gradually stir in additional powdered sugar until the icing reaches a smooth and spreadable consistency.
  14. Spread the strawberry-lemon icing generously over the tops of each cookie.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 16gProtein: 1gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 50mgPotassium: 20mgSugar: 10gVitamin A: 150IUVitamin C: 1mgCalcium: 10mgIron: 0.3mg

Notes

Store cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months. Adjust icing thickness to preference.

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