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Strawberry Lemonade Meltaway Cookies arranged on a plate.

Strawberry Lemonade Meltaway Cookies

These Strawberry Lemonade Meltaway Cookies are buttery and soft with a light strawberry and lemon tang, finished with a bright icing.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie ingredients
  • 1 cup unsalted butter, softened For richness and meltaway texture
  • 1/2 cup powdered sugar For a smooth and delicate bite
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 tablespoon cornstarch Keeps the cookies tender
  • 1/4 teaspoon salt
  • 1/4 cup strawberry puree For flavor
  • 1 tablespoon lemon juice For flavor balance
Icing ingredients
  • 1 cup powdered sugar For icing
  • 1 tablespoon lemon zest Adds aroma
  • 1 tablespoon strawberry puree For icing flavor

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream the softened butter with 1/2 cup powdered sugar until light and fluffy, then mix in the vanilla.
  3. In a separate bowl, whisk together the flour, cornstarch, and salt.
Mixing
  1. Gradually add the dry ingredients into the butter mixture, mixing until just combined.
  2. Fold in the strawberry puree and lemon juice until evenly mixed.
  3. Scoop tablespoon-sized mounds onto the prepared baking sheet, spacing them apart.
Baking
  1. Bake for 12–15 minutes until the edges are lightly golden while the tops remain pale.
  2. Cool completely on a wire rack.
Icing
  1. Stir together 1 cup powdered sugar, lemon zest, and strawberry puree until smooth.
  2. Drizzle the icing over the cooled cookies and let it set before serving.

Notes

Store cookies in a sealed container once the icing is set. You can bake and cool them ahead of icing.