Description
Delight in these Strawberry Lemonade Melt Away Cookies, featuring a tender, buttery base with a hint of vanilla and cornstarch for melt-in-your-mouth softness. Each cookie is crowned with a luscious strawberry lemonade icing made from fresh strawberries and lemon juice, bringing a refreshing, fruity twist perfect for spring and summer gatherings.
Ingredients
Scale
Cookie Dough
- 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)
Strawberry Syrup
- ¾ cup diced fresh strawberries
- 1 tablespoon granulated sugar
Strawberry Lemonade Icing
- 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
Instructions
- Prepare Oven and Pans: Position an oven rack in the upper third of your oven to prevent the cookie bottoms from over-browning. Preheat your oven to 325°F (163°C) and line two baking sheets with parchment paper for easy removal and cleanup.
- Make Cookie Dough: In a mixing bowl, whisk the very soft salted butter until fluffy to ensure a light texture. Add the powdered sugar and mix thoroughly. Incorporate the cornstarch, vanilla extract, and kosher salt. Gradually mix in the all-purpose flour until the dough comes together. It will be crumbly at first but will soften enough to scoop. If the dough is too soft or sticky to handle, add a bit more flour or chill it briefly to firm up.
- Shape Cookies: Use a small cookie scoop to form equal-sized balls. Roll each ball in cane sugar to help shape and add a slight crunch. Place the sugar-coated balls on the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball gently to about ½ inch thickness using the bottom of a flat glass.
- Bake Cookies: Bake in the preheated oven for 18 to 22 minutes or until the edges turn lightly golden. Remove the cookies from the oven and transfer them to a wire rack to cool completely before icing.
- Make Strawberry Syrup: Combine the diced fresh strawberries and granulated sugar in a microwave-safe bowl. Microwave on high for 1 minute to soften the berries. Strain this mixture through a fine sieve, pressing on the solids to extract as much juice as possible. Microwave the collected juice again for 1 minute, then continue reducing it in 30-second increments until the syrup measures about 2 to 2 ½ tablespoons thick.
- Prepare Strawberry Lemonade Icing: In a bowl, mix the fresh strawberry syrup and lemon juice. Whisk in the powdered sugar and vanilla extract until the icing is smooth and thick, yet pourable. Adjust the consistency by adding more powdered sugar if too thin or more lemon juice if too thick.
- Ice Cookies: Once the cookies have fully cooled, spread or drizzle the strawberry lemonade icing on top of each cookie. Allow the icing to set before serving to achieve a beautiful finish.
- Enjoy: Serve your delightful Strawberry Lemonade Melt Away Cookies and savor their fresh, fruity flavor and melt-in-your-mouth texture perfect for any occasion.
Notes
- Use very soft, but not melted, butter for best dough texture.
- Chilling the dough briefly can make shaping easier if it feels too soft.
- Adjust lemon juice and powdered sugar in the icing to achieve your preferred consistency.
- Cookies can be stored in an airtight container for up to 3 days; add icing just before serving for freshness.
- Fresh strawberries are essential for the authentic flavor of the syrup and icing.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: strawberry cookies, lemon cookies, melt away cookies, strawberry lemonade cookies, soft cookies, fruit cookies, summer cookies, bake sale cookies
