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Strawberry Lemonade Melt Away Cookies

Delicate cookies infused with strawberry and lemon, perfect for afternoon tea and summer gatherings.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

For the cookies
  • 1 cup very soft butter (I use salted) Use very soft butter rather than melted to keep the dough tender.
  • ½ cup powdered sugar
  • ½ cup cornstarch Sift with flour to avoid lumps.
  • 2 teaspoons vanilla extract
  • ½ teaspoon kosher salt (I use Morton’s)
  • 1 ½ cups all-purpose flour Sift to produce a finer crumb.
  • to taste sugar for rolling (I use cane sugar) Cane sugar is coarser than granulated.
  • ¾ cup diced fresh strawberries Diced finely and pressed to yield syrup.
  • 1 tablespoon granulated sugar To macerate strawberries.
For the strawberry syrup
  • 2-2 ½ tablespoons fresh strawberry syrup Measure from the macerated strawberries.
For the strawberry lemonade icing
  • 1 ⅓ cups powdered sugar Add more to thicken if needed.
  • 1 teaspoon vanilla
  • 1 tablespoon fresh lemon juice Adjust by taste.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, cream the very soft butter with powdered sugar until pale and airy.
  3. Stir in vanilla extract and kosher salt.
  4. Sift together cornstarch and flour, then fold gently into the butter mixture.
  5. Scoop small tablespoons of dough and roll into 1-inch balls, rolling each ball in cane sugar.
  6. Place cookies two inches apart on the prepared sheet and flatten each ball to about 1/2 inch thick.
  7. Bake for 10–12 minutes until edges are just set.
  8. Cool cookies on the sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
Making the Strawberry Syrup
  1. Toss diced strawberries with granulated sugar and let sit for 10–15 minutes.
  2. Press strawberries through a fine-mesh sieve into a small bowl to collect syrup.
Making the Icing
  1. Whisk powdered sugar with vanilla in a small bowl.
  2. Stir in strawberry syrup and lemon juice, adjusting for taste.
  3. Spoon glaze onto cooled cookies and let it set for 20–30 minutes.

Notes

Store in a single layer in an airtight container at room temperature for up to 3 days, or unglazed cookies for up to 1 week. Freeze unglazed dough for up to 3 months.