Strawberry Lemonade Melt Away Cookies
Deliciously soft cookies infused with fresh strawberries and lemon, perfect for any occasion.
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!
Notes
Store cookies in an airtight container at room temperature for about a week. Freeze for longer storage.