Easy Strawberry Lemonade Meltaway Cookies

I’m sharing my version of Strawberry Lemonade Meltaway Cookies—buttery, crumbly cookies that literally melt in your mouth, topped with a bright strawberry‑lemon icing made from fresh strawberries.

Why I’ll Love This Recipe

I love how the tender, melt‑away cookie base—a mix of butter, powdered sugar, and cornstarch—provides the perfect canvas for a vibrant, tangy-sweet strawberry lemonade glaze. They’re one-bowl, no-mixer cookies that feel light and elegant yet full of flavor.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cookies:

• very soft (room‑temperature) butter

• powdered sugar

• cornstarch

• vanilla extract

• kosher salt

• all‑purpose flour

• granulated or cane sugar for rolling

For the strawberry syrup and icing:

• fresh strawberries (diced)

• granulated sugar

• fresh lemon juice

• powdered sugar

• vanilla extract

directions

1. I preheat the oven to 325 °F and position a rack in the upper third, then line baking sheets with parchment.

2. I whisk the very soft butter until light and fluffy, then stir in powdered sugar, cornstarch, vanilla, and salt until smooth.

3. I add the flour and stir until fully incorporated—the dough is crumbly at first but firms up into a soft ball. If it’s too soft, I chill it briefly.

4. I scoop uniform balls (about 30 g each or using a small scoop), roll them in granulated or cane sugar for a slightly crunchy coating, then gently flatten to about ½‑inch thick.

5. I bake for 18–22 minutes, or until just barely golden at the edges—centers remain pale. Then I cool them completely on the sheet.

6. While cookies bake, I make the syrup by combining strawberries and sugar in a microwave-safe bowl, microwaving, straining to extract juice, and reducing until I have about 2–2½ tablespoons.

7. Once cookies are cool, I stir fresh lemon juice, strawberry syrup, powdered sugar, and a little vanilla into a smooth, thick icing—adjusting consistency with more powdered sugar or lemon as needed.

8. I gently drizzle or spread icing over each cookie and let it set before stacking or serving.

Servings and timing

This recipe makes approximately 20 cookies. Prep time is about 20 minutes, bake time around 18–22 minutes, plus time for cooling and icing—about 45 minutes total.

Variations

• I sometimes roll cookies in finer granulated sugar or coarse cane sugar for different texture.

• I use frozen berries (thawed and drained) if fresh are unavailable.

• I can reduce sugar in syrup if I prefer a less sweet icing.

• A dash of lemon zest in the icing boosts brightness.

• To make them gluten‑free, I substitute with a cup-for-cup gluten‑free flour blend.

storage/reheating

I store these cookies in a single layer in an airtight container once the icing is fully set—typically at room temperature—for up to 3–4 days. Stacking with parchment between layers prevents sticking. I don’t reheat them—they’re best enjoyed as-is.

FAQs

Why are they called “meltaway” cookies?

I call them meltaway because the crisp, buttery cookie texture literally dissolves on the tongue—it comes from the high cornstarch and powdered sugar ratio in the dough.

Do I have to roll the dough in sugar?

While not strictly necessary, I do roll each ball in granulated or cane sugar—it makes rolling smoother, gives a slight crisp edge, and adds a hint of sparkle .

Can I use frozen or jammed strawberries for the syrup?

I prefer fresh strawberries for the freshest flavor—but I can use thawed frozen berries, as long as I drain out solids before reducing to syrup.

Should I ice the cookies warm or cooled?

I always wait until cookies are completely cool before icing; any warmth would soften the icing and ruin the texture.

Can I make these ahead for gifting?

Yes—I make cookies ahead and store unfrosted cookies in an airtight container. Then I make the day-of icing when ready to serve so it looks fresh and sets nicely.

Conclusion

I adore these Strawberry Lemonade Meltaway Cookies—light, buttery, and perfectly tinted with bright strawberry-lemon icing. They’re easy to make, fun to assemble, and so delicate that they truly melt in your mouth. Whenever I bake them, I look forward to that soft, fruity finish in each tender bite.

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