Introduction

These Ridiculously Easy Strawberry Lemonade Meltaway Cookies combine a delicate, buttery texture with the bright flavors of fresh strawberries and lemon. Perfect for an afternoon treat, they melt in your mouth and are finished with a delightful strawberry lemonade icing.

The image shows several small, round cookies on a white plate with a white marbled surface underneath. Each cookie has two layers: a soft, light beige base with a crumbly texture, and a smooth, pink icing layer on top. One cookie at the center has a bite taken out of it, revealing the soft inside of the cookie base. A few green mint leaves are scattered around the cookies, adding a fresh touch. The cookies are spaced apart on the plate to show their rounded edges and soft surfaces. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup very soft butter (salted)
½ cup powdered sugar
½ cup cornstarch
2 teaspoons vanilla extract
½ teaspoon kosher salt (Morton’s recommended)
1 ½ cups all-purpose flour
Sugar for rolling (cane sugar preferred)
¾ cup diced fresh strawberries
1 tablespoon granulated sugar
2–2 ½ tablespoons fresh strawberry syrup
1 tablespoon fresh lemon juice (plus extra if needed)
1 ⅓ cups powdered sugar (plus extra if needed)
1 teaspoon vanilla extract

Instructions

Step 1: Preheat the oven to 325˚F with a rack in the upper third. Line two baking sheets with parchment paper.
Step 2: In a medium bowl, whisk the butter until light and fluffy (about 20-30 seconds). Add the powdered sugar and mix until combined, then stir in the cornstarch, vanilla, and salt until smooth.
Step 3: Add the flour and stir until fully incorporated. The dough will be crumbly at first; keep mixing until it forms a soft dough. If too soft, add up to 2 tablespoons more flour or chill the dough for 15 minutes.
Step 4: Scoop equal portions with a small cookie scoop, roll each into a ball, then roll in sugar to coat completely. Reshape into smooth balls.
Step 5: Arrange the dough balls about 2 inches apart on the prepared sheets. Flatten each gently to about ½ inch thick using a flat-bottom glass.
Step 6: Bake for 18-22 minutes until the edges are just turning light golden. Remove and cool on a wire rack.
Step 7: While baking, combine diced strawberries and granulated sugar in a microwave-safe bowl. Microwave on high for 1 minute.
Step 8: Strain the strawberry mixture through a fine mesh sieve, pressing to extract as much juice as possible. Discard solids.
Step 9: Return the syrup to the microwave for 1 more minute. If needed, reduce further in 30-second intervals until you have 2–2 ½ tablespoons of syrup.
Step 10: In a medium bowl, mix the strawberry syrup with lemon juice. Add powdered sugar and vanilla, whisking until smooth and thick but drizzly. Adjust thickness by adding more powdered sugar or lemon juice as needed.
Step 11: Spread the icing on cooled cookies and enjoy!

Tips & Variations

Rolling the dough balls in sugar adds a slight crunch and helps shape the cookies evenly.
If the dough is too sticky, chilling it briefly makes rolling easier.
For a stronger lemon flavor, add more fresh lemon juice to the icing gradually.
Use ripe, sweet strawberries for the best syrup flavor, or substitute with frozen strawberries if fresh are unavailable.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to one week or freeze un-iced cookies for up to 3 months. Reheat iced cookies briefly at room temperature before serving to soften the icing.

How to Serve

The image shows a close-up of a cookie with two visible layers. The bottom layer is a round, soft-looking, light beige cookie with a grainy texture. The top layer is a smooth, shiny pink icing spread evenly over the cookie, forming a raised dome shape. The cookies rest on a white plate set on a white marbled texture surface. In the background, other similar cookies are slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

You can try substituting the all-purpose flour with a gluten-free flour blend, but results may vary as the texture relies on the flour type. You might also need to adjust the amount of flour to achieve the correct dough consistency.

Is the strawberry syrup necessary?

The strawberry syrup provides the signature flavor and color to the icing, enhancing the cookies’ strawberry lemonade taste. You can omit it for a plain lemon glaze, but it’s key to the authentic flavor of these cookies.