Ridiculously Easy Strawberry Lemonade Meltaway Cookies Recipe
These Ridiculously Easy Strawberry Lemonade Meltaway Cookies offer a delicate, buttery texture combined with a bright, refreshing strawberry lemonade icing. The soft cookies melt in your mouth, while the strawberry syrup and tangy lemon icing add a perfect balance of sweetness and citrus zest for a delightful treat that’s perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 18-20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Cookies:
- 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
- Sugar for rolling (cane sugar preferred)
For the Strawberry Syrup:
- ¾ cup diced fresh strawberries
- 1 tablespoon granulated sugar
For the Strawberry Lemonade Icing:
- 2–2 ½ tablespoons fresh strawberry syrup
- 1 tablespoon fresh lemon juice (plus extra if needed)
- 1 ⅓ cups powdered sugar (plus more if needed)
- 1 teaspoon vanilla extract
Instructions
- Prepare Oven and Baking Sheets: Place an oven rack in the upper third of the oven to prevent the cookie bottoms from browning too much, then preheat the oven to 325˚F. Line two sheet pans with parchment paper.
- Make the Cookie Dough: In a medium bowl, whisk the very soft butter until light and fluffy, about 20-30 seconds. Add powdered sugar and stir until fully combined. Then add cornstarch, vanilla extract, and salt, stirring to achieve a smooth mixture. Finally, incorporate the all-purpose flour until fully mixed. The dough may start crumbly but continue stirring, scraping the sides and bottom, until soft enough to scoop and roll. If too soft, add flour by tablespoon increments, or chill dough for 15 minutes.
- Shape the Cookies: Using a small cookie scoop, make equal-sized scoops of dough. Roll each into a ball, then coat each ball in sugar to help rolling and add crunch. Arrange on lined baking sheets spaced about 2 inches apart. Flatten each cookie gently with a glass bottom to approximately ½ inch height.
- Bake the Cookies: Bake in the preheated oven for 18-22 minutes, or until cookies begin to turn a light golden brown on the edges. Remove from oven and transfer cookies to a cooling rack.
- Make the Strawberry Syrup: While cookies bake, combine diced strawberries and granulated sugar in a large microwave-safe bowl. Microwave on high for 1 minute. Strain the mixture through a fine sieve into a bowl, pushing to extract all juice, and discard solids. Return syrup to the microwave and heat for another minute. If syrup is too much, microwave in 30-second increments until reduced to approximately 2-2 ½ tablespoons. Transfer syrup to a medium bowl to cool slightly.
- Prepare the Strawberry Lemonade Icing: To the strawberry syrup, add fresh lemon juice and stir well. Gradually whisk in powdered sugar and vanilla extract until smooth and thick but pourable in a thick ribbon. Adjust consistency with additional powdered sugar or lemon juice as needed.
- Ice the Cookies: Once cookies are completely cooled, spread the strawberry lemonade icing over the tops of the cookies evenly. Allow icing to set slightly before serving.
- Enjoy: Serve and enjoy these meltaway treats with a refreshing fruity finish!
Notes
- The dough portions are about 30 grams each, making 18-20 cookies.
- Rolling the dough balls in sugar is essential; it makes rolling easier, facilitates flattening, and adds a light crunch and sparkle to the finished cookie.
- If you prefer metric measurements, click the metric toggle in the recipe above the instructions.
- Place oven rack higher to prevent bottom burning.
Keywords: strawberry cookies, lemonade cookies, meltaway cookies, easy baking recipe, strawberry syrup, summer cookies
