Description
Delight in these Strawberry Lemonade Melt Away Cookies, a tender, buttery treat bursting with fresh strawberry bits and a tangy lemon-infused icing. These melt-in-your-mouth cookies are perfect for a spring or summer gathering, combining a soft texture with a refreshing fruity glaze.
Ingredients
Scale
Cookie Dough
- 1 cup very soft butter (salted)
- ½ cup powdered sugar
- ½ cup cornstarch
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
- 1 ½ cups all-purpose flour
- Sugar for rolling
- ¾ cup diced fresh strawberries
Icing
- Granulated sugar (quantity not specified, estimate 2 tablespoons)
- Strawberry syrup (estimate 2 tablespoons)
- Lemon juice (estimate 1 tablespoon, freshly squeezed)
- Powdered sugar (estimate ¼ cup)
- Vanilla extract (estimate ½ teaspoon)
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure non-stick baking.
- Cream butter and sugar: In a mixing bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy, which helps create a tender texture.
- Add dry and flavor ingredients: Mix in cornstarch, vanilla extract, and kosher salt until well combined, enhancing both texture and flavor.
- Incorporate flour and strawberries: Gradually add the all-purpose flour and mix until fully blended. Then gently fold in the diced fresh strawberries to evenly distribute fruit without breaking them down.
- Shape and roll dough: Form small balls of dough using a spoon or your hands, roll each in sugar to add a subtle crunchy sweetness on the outside, and place them spaced apart on the baking sheet.
- Bake and cool: Bake in the preheated oven for approximately 12 to 15 minutes or until the edges are lightly golden. Remove from oven and let the cookies cool on the baking sheet before transferring to a wire rack to cool completely.
- Prepare and drizzle icing: Whisk together granulated sugar, strawberry syrup, lemon juice, powdered sugar, and vanilla extract until smooth. Drizzle this refreshing strawberry lemonade icing over the cooled cookies for a flavorful finishing touch.
Notes
- Use very soft butter for easy creaming and a smooth dough.
- Be gentle when folding in strawberries to prevent turning the dough pink and watery.
- Adjust icing sugar and lemon juice balance for desired sweetness and tartness.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
- If fresh strawberries are not available, frozen (thawed and drained) can be used but may increase moisture.
