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Strawberry Lemonade Meltaway Cookies

Delicious Strawberry Lemonade Meltaway Cookies That Melt Hearts

Indulge in these Strawberry Lemonade Meltaway Cookies, bursting with flavor and melting in your mouth.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Very Soft Butter Use salted butter for added flavor.
  • 1 cup Powdered Sugar May substitute with regular sugar.
  • 0.5 cup Cornstarch Essential for meltaway texture.
  • 1 teaspoon Vanilla Extract Use pure vanilla for best results.
  • 0.25 teaspoon Kosher Salt Balancing flavor.
  • 2 cups All-Purpose Flour Measure carefully.
  • 0.5 cup Sugar for Rolling Granulated or cane sugar is fine.
  • 1 cup Diced Fresh Strawberries Fresh berries are key.
For the Icing
  • 0.5 cup Granulated Sugar (for syrup) Brown sugar offers a deeper flavor.
  • 0.5 cup Fresh Strawberry Syrup Made from microwaving strawberries and sugar.
  • 2 tablespoons Fresh Lemon Juice Brightens the icing.
  • 1 cup More Powdered Sugar (for icing) Adjust for desired consistency.
  • 1 teaspoon Vanilla (for icing) Compliments the strawberry flavor.

Equipment

  • Mixing bowl
  • spatula
  • Baking sheets
  • parchment paper
  • microwave-safe bowl

Method
 

Instructions
  1. Preheat your oven to 325°F (163°C) and line two baking sheets with parchment paper.
  2. Cream the very soft butter in a bowl until light and fluffy, then gradually mix in the powdered sugar.
  3. Add the cornstarch, vanilla extract, and kosher salt, stirring until well combined.
  4. Incorporate the all-purpose flour until a soft dough forms, adjusting with more flour if sticky.
  5. Roll the dough into small balls (about 1 inch), coat in sugar, and place on prepared baking sheets.
  6. Bake for 18-22 minutes until slightly golden around edges, and soft in the center.
  7. Cool on baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.
  8. Prepare the strawberry syrup by microwaving diced strawberries with granulated sugar, then strain.
  9. Mix the strawberry syrup with fresh lemon juice and powdered sugar until smooth and thick.
  10. Spread icing over cooled cookies and let it set before serving.

Nutrition

Serving: 1cookieCalories: 100kcalCarbohydrates: 14gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 50mgPotassium: 40mgFiber: 0.5gSugar: 6gVitamin A: 100IUVitamin C: 5mgCalcium: 10mgIron: 0.5mg

Notes

Cookies can be stored in an airtight container for up to 3 days. Adjust icing consistency as needed.

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