Strawberry Lemonade Meltaway Cookies
These buttery and tender cookies combine real strawberry puree with a bright lemony finish, creating a delightful meltaway texture perfect for summer treats.
Ingredients
For the cookies
- 1 cup unsalted butter, softened Make sure it's truly softened.
- 1/2 cup powdered sugar For the cookie dough.
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon cornstarch Key for a meltaway texture.
- 1/4 teaspoon salt
- 1/4 cup strawberry puree Adds moisture and flavor.
- 1 tablespoon lemon juice For a hint of lemonade flavor.
For the icing
- 1 cup powdered sugar
- 1 tablespoon lemon zest Adds bright aroma.
- 1 tablespoon strawberry puree For a blush tint in the icing.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter and 1/2 cup powdered sugar until light and fluffy. Mix in the vanilla.
- In another bowl, whisk together the flour, cornstarch, and salt.
- Gradually add the dry mixture into the butter mixture, stirring until well combined.
- Fold in 1/4 cup strawberry puree and 1 tablespoon lemon juice until evenly mixed.
Baking
- Scoop tablespoon-sized mounds onto the lined baking sheet, leaving space between each.
- Bake for 12–15 minutes until edges are lightly golden and tops look set but still pale. Avoid overbaking.
- Let the cookies cool completely on a wire rack.
Icing
- In a bowl, stir together 1 cup powdered sugar, 1 tablespoon lemon zest, and 1 tablespoon strawberry puree until smooth.
- Drizzle the icing over cooled cookies and allow it to set before serving.
Notes
Ensure to use softened butter for best results. Allow glaze to firm up before stacking cookies.