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Strawberry Lemonade Meltaway Cookies

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  • Author: Chef sara
  • Total Time: 40 minutes
  • Yield: 24 pieces (approx.)
  • Diet: Vegetarian

Description

These Strawberry Lemonade Meltaway Cookies are the perfect summer treat, combining soft, buttery cookies with a tangy, fruity icing. They’re easy to make and will surely become a favorite at any gathering. With their melt-in-your-mouth texture and refreshing strawberry lemonade flavor, they’re guaranteed to brighten up your day!

Ingredients

For the Cookies:

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

Cane sugar for rolling (preferably)

For the Strawberry Syrup:

¾ cup diced fresh strawberries

1 tablespoon granulated sugar

For the Strawberry Lemonade Icing:

2–2 ½ tablespoons fresh strawberry syrup

1 tablespoon fresh lemon juice (adjust as needed)

1 ⅓ cups powdered sugar (adjust for consistency)

1 teaspoon vanilla extract

Instructions

Step 1: Prepare the Cookies

  1. Preheat your oven to 325°F (165°C) and position one rack in the upper third of the oven to avoid browning the cookies too quickly.

  2. Line two sheet pans with parchment paper.

  3. In a medium-sized bowl, whisk the butter for 20-30 seconds until light and fluffy.

  4. Add the powdered sugar, cornstarch, vanilla extract, and kosher salt, stirring until completely combined.

  5. Gradually add the flour. The dough will be crumbly, but keep mixing until it comes together. If it feels too soft to roll, add 1 tablespoon of flour. If the dough is still soft, refrigerate it for 15 minutes to firm up.

  6. Use a small cookie scoop to form dough balls. Roll each ball in cane sugar to make it easier to shape, then roll again to get a nice round shape.

  7. Arrange the dough balls on the baking sheet about 2 inches apart. Gently flatten each ball with the bottom of a glass to about ½ inch in height.

  8. Bake for 18-22 minutes, or until the edges begin to turn light golden brown. Cool on a rack.

Step 2: Make the Strawberry Syrup

  1. While the cookies are baking, prepare the strawberry syrup. In a microwave-safe bowl, combine diced strawberries and granulated sugar.

  2. Microwave the mixture on high for 1 minute, stir, and transfer it to a fine-mesh sieve set over a bowl. Press the solids to extract the juice.

  3. Return the syrup to the microwave and cook on high for another minute until reduced to about 2–2½ tablespoons. Set aside to cool.

Step 3: Prepare the Icing

  1. In a bowl, combine the cooled strawberry syrup with fresh lemon juice and vanilla extract.

  2. Gradually stir in the powdered sugar until smooth. If the icing is too thick, add a teaspoon of lemon juice; if it’s too thin, add more powdered sugar.

Step 4: Ice the Cookies

  1. Once the cookies are completely cool, spread the icing generously on top of each cookie.

  2. Allow the icing to set for a few minutes before serving.

Notes

  • Add zest: For an extra citrus flavor, add some lemon zest to the cookie dough or the icing.
  • Use other fruits: Swap the strawberries with raspberries or blueberries for a new twist.
  • Top with sprinkles: Add colorful sprinkles on top of the icing for a festive touch.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarasplate.com/strawberry-lemonade-meltaway-cookies/