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Strawberry Lemonade Meltaway Cookies

Sweet & Tangy Strawberry Lemonade Meltaway Cookies You’ll Love

Indulge in Strawberry Lemonade Meltaway Cookies – sweet and tangy delights that are quick, easy, and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Very Soft Butter this adds rich flavor and ensures a tender texture.
  • ½ cup Powdered Sugar gives sweetness and contributes to that meltaway cookie experience.
  • ½ cup Cornstarch essential for achieving a light, melt-in-your-mouth consistency.
  • 2 teaspoons Vanilla Extract opt for pure vanilla for the best flavor infusion.
  • ½ teaspoon Kosher Salt balances out the sweetness beautifully.
  • 1 ½ cups All-Purpose Flour the base of your cookie; gluten-free flour works as a substitute.
  • Sugar for Rolling just enough to coat the dough, enhancing the crunch.
For the Strawberry Icing
  • ¾ cup Diced Fresh Strawberries these create a vibrant strawberry syrup for your icing.
  • 1 tablespoon Granulated Sugar to macerate strawberries, helping them release their juice.
  • 2-2 ½ tablespoons Fresh Strawberry Syrup this syrup brings the unmistakable strawberry flavor front and center.
  • 1 tablespoon Fresh Lemon Juice this adds that zesty citrus tang to your icing.
  • 1 ⅓ cups Additional Powdered Sugar use more if needed to achieve your desired icing thickness.
  • 1 teaspoon Vanilla don’t forget this for the perfect balance with the frosting.

Equipment

  • mixing bowl
  • Electric mixer
  • Baking sheets
  • Parchment paper
  • wire rack
  • microwave-safe bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, whip the very soft butter until fluffy, about 2–3 minutes. Gradually add powdered sugar, mixing to form a smooth texture.
  3. Gently fold in cornstarch, vanilla extract, and kosher salt until just combined.
  4. Gradually mix in the all-purpose flour until a cohesive dough forms, adding more flour if too sticky.
  5. Roll the dough into 1-inch balls, coat with sugar, and slightly flatten each ball on the prepared baking sheets.
  6. Bake for 18-22 minutes until light golden brown around the edges.
  7. Let the cookies cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.
  8. Prepare the strawberry syrup by combining diced strawberries and granulated sugar in a microwave-safe bowl; microwave for 1–2 minutes, then strain for syrup.
  9. Mix together the strawberry syrup, lemon juice, powdered sugar, and vanilla until smooth for icing.
  10. Once cooled, spread the icing over each cookie and let set for at least 15 minutes before serving.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 50mgPotassium: 30mgSugar: 7gVitamin A: 5IUVitamin C: 10mgCalcium: 1mgIron: 2mg

Notes

Use very soft butter to ensure easy mixing and tender cookies. Keep an eye on baking time to maintain the cookies' melt-in-your-mouth quality.

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