Name: Strawberry Lemonade Melt Away Cookies Recipe
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Cuisine: American
Ingredients: 1 cup very soft salted butter; ½ cup powdered sugar; ½ cup cornstarch; 2 teaspoons vanilla extract; ½ teaspoon kosher salt (Morton’s recommended); 1 ½ cups all-purpose flour (plus extra if needed); Sugar for rolling (cane sugar preferred); ¾ cup diced fresh strawberries; 1 tablespoon granulated sugar; 2–2 ½ tablespoons fresh strawberry syrup (from above); 1 tablespoon fresh lemon juice (plus more if needed); 1 ⅓ cups powdered sugar (plus more if needed); 1 teaspoon vanilla extract

Ingredients

1 cup very soft salted butter

½ cup powdered sugar

½ cup cornstarch

2 teaspoons vanilla extract

½ teaspoon kosher salt (Morton’s recommended)

1 ½ cups all-purpose flour (plus extra if needed)

Sugar for rolling (cane sugar preferred)

¾ cup diced fresh strawberries

1 tablespoon granulated sugar

2–2 ½ tablespoons fresh strawberry syrup (from strawberries and sugar below)

1 tablespoon fresh lemon juice (plus more if needed)

1 ⅓ cups powdered sugar (plus more if needed)

1 teaspoon vanilla extract

Instructions

Step 1: Position an oven rack in the upper third of your oven to prevent the bottoms from browning too quickly. Preheat the oven to 325°F and line two baking sheets with parchment paper.

Step 2: Whisk the very soft butter until fluffy in a mixing bowl. Add the powdered sugar and mix thoroughly until well combined.

Step 3: Stir in the cornstarch, vanilla extract, and kosher salt. Gradually add the flour and mix until the dough comes together. It will be crumbly at first but should become soft enough to scoop. If the dough is too soft, add a bit more flour or chill it for easier handling.

Step 4: Use a small cookie scoop to form equal-sized dough balls. Roll each ball in sugar to help shape smooth, rounded cookies. Place them on the prepared baking sheets about 2 inches apart. Flatten each ball gently to about ½ inch thickness using the bottom of a flat glass.

Step 5: Bake the cookies for 18 to 22 minutes, or until the edges are lightly golden. Remove the cookies from the oven and allow them to cool completely on a wire rack.

Step 6: To prepare the strawberry syrup, combine the diced strawberries and granulated sugar in a microwave-safe bowl. Microwave on high for 1 minute, then strain through a fine sieve, pressing on the solids to extract as much juice as possible.

Step 7: Return the extracted juice to the microwave and heat for another minute. Continue reducing in 30-second increments if needed until the syrup measures 2 to 2 ½ tablespoons.

Step 8: For the strawberry lemonade icing, combine the homemade strawberry syrup with fresh lemon juice. Whisk in the powdered sugar and vanilla extract until the icing is smooth, thick, and pourable. Adjust thickness by adding more powdered sugar or lemon juice as needed.

Step 9: Once the cookies are fully cooled, spread or drizzle the icing over the top. Allow it to set before serving.

Step 10: Serve and enjoy your fresh, melt-away strawberry lemonade cookies!

Tips & Variations

For a brighter lemon flavor, add a teaspoon of lemon zest to the cookie dough or icing.

If fresh strawberries aren’t available, use frozen berries that have been thawed and drained well.

To make the cookies extra delicate, chill the dough for 30 minutes before scooping and baking.

Roll the cookie dough balls in sanding sugar instead of cane sugar for a sparkly finish.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. Because of the fresh strawberry icing, these cookies are best enjoyed within a day or two. If you need to store longer, keep icing and cookies separate and combine just before serving. To reheat, warm briefly in a low oven but avoid melting the icing.

FAQs

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend, but make sure it includes xanthan gum or another binder to maintain the cookie’s delicate texture.