why make this recipe
Strawberry Lemonade Melt Away Cookies are the perfect treat for any occasion. They bring a delightful combination of flavors that remind you of summer days spent outdoors. These cookies are super soft and melt in your mouth, making them a favorite for both kids and adults. Plus, the fresh strawberries and lemon add a tangy twist that is refreshing and delicious. Making these cookies is easy and they will impress your family and friends.
how to make Strawberry Lemonade Melt Away Cookies
Ingredients:
- 1 cup very soft butter
- 1/2 cup powdered sugar
- 1/2 cup cornstarch
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 1 1/2 cups all-purpose flour
- Sugar for rolling
- 3/4 cup diced fresh strawberries
- 1 tablespoon granulated sugar
- 2-2 1/2 tablespoons fresh strawberry syrup
- 1 tablespoon fresh lemon juice
- 1 1/3 cups powdered sugar
- 1 teaspoon vanilla
Directions:
- Preheat the oven to 325 degrees F and line two sheet pans with parchment paper.
- In a medium bowl, whisk the butter until light and fluffy. Add powdered sugar, cornstarch, vanilla, and salt, mixing until smooth. Stir in the flour until it is well incorporated.
- If the dough is too soft, add 1 tablespoon of flour, and mix. If it is still too soft, refrigerate the dough for 15 minutes.
- Use a cookie scoop to form dough balls and roll them in sugar. Place them on the sheet pans about 2 inches apart. Flatten each ball slightly with a glass.
- Bake for 18-22 minutes until they are lightly golden. Let the cookies cool on a rack.
- For the strawberry syrup, microwave the diced strawberries and granulated sugar for 1 minute. Strain the juice and reduce if necessary.
- For the icing, mix the strawberry syrup with lemon juice, powdered sugar, and vanilla until smooth. Adjust the consistency as needed.
- Spread icing on cooled cookies and enjoy!
how to serve Strawberry Lemonade Melt Away Cookies
These cookies can be served warm or at room temperature. They are perfect for a summer picnic, a birthday party, or any casual gathering. You can place them on a nice platter and accompany them with fresh lemonade for a complete treat.
how to store Strawberry Lemonade Melt Away Cookies
To keep these cookies fresh, store them in an airtight container at room temperature. They will stay good for about a week. If you want to keep them longer, you can freeze them. Just make sure to place them in a freezer-safe bag or container, separating layers with parchment paper.
tips to make Strawberry Lemonade Melt Away Cookies
- Make sure your butter is very soft to achieve the light and fluffy texture.
- If the dough is too sticky, adding a little more flour can help.
- You can adjust the amount of strawberry syrup in the icing for your preferred sweetness.
- Using fresh strawberries will give you the best flavor.
variation
You may substitute fresh strawberries with other berries, such as raspberries or blueberries, for a different twist. You can also add lemon zest to the cookie dough for an extra zing of lemon flavor.
FAQs
Q: Can I use frozen strawberries instead of fresh?
A: Yes, but fresh strawberries will provide the best flavor and texture. If you use frozen, make sure to thaw and drain excess liquid.
Q: How can I make these cookies gluten-free?
A: You can replace all-purpose flour with a gluten-free all-purpose flour blend that contains xanthan gum.
Q: Can I make the dough in advance?
A: Yes, you can prepare the dough ahead of time, shape it into balls, and freeze them. Just bake them straight from the freezer, adding a minute or two to the baking time.
Strawberry Lemonade Melt Away Cookies
Ingredients
Cookies
- 1 cup very soft butter Ensure butter is very soft for best texture
- 1/2 cup powdered sugar
- 1/2 cup cornstarch
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 1 1/2 cups all-purpose flour Add more if dough is too soft
- Sugar for rolling Sugar for rolling Use granulated sugar
- 3/4 cup diced fresh strawberries Fresh for best flavor
- 1 tablespoon granulated sugar For the syrup
Icing
- 2-2 1/2 tablespoons fresh strawberry syrup Adjust for sweetness
- 1 tablespoon fresh lemon juice
- 1 1/3 cups powdered sugar To adjust the consistency
- 1 teaspoon vanilla
Instructions
Preparation
- Preheat the oven to 325 degrees F and line two sheet pans with parchment paper.
- In a medium bowl, whisk the butter until light and fluffy.
- Add powdered sugar, cornstarch, vanilla, and salt, mixing until smooth.
- Stir in the flour until it is well incorporated.
- If the dough is too soft, add 1 tablespoon of flour, and mix. If it is still too soft, refrigerate the dough for 15 minutes.
Baking
- Use a cookie scoop to form dough balls and roll them in sugar.
- Place them on the sheet pans about 2 inches apart.
- Flatten each ball slightly with a glass.
- Bake for 18-22 minutes until they are lightly golden.
- Let the cookies cool on a rack.
Making Strawberry Syrup
- Microwave the diced strawberries and granulated sugar for 1 minute.
- Strain the juice and reduce if necessary.
Making Icing
- Mix the strawberry syrup with lemon juice, powdered sugar, and vanilla until smooth.
- Adjust the consistency as needed.
Serving
- Spread icing on cooled cookies and enjoy!