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Strawberry Lemonade Meltaway Cookies

Strawberry Lemonade Meltaway Cookies - featured image
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Tender, melt-in-your-mouth cookies bursting with lemon zest and topped with a vibrant fresh strawberry lemonade glaze. These cookies are quick to make, perfect for any occasion, and bring a cheerful taste of summer to your kitchen.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (60g) powdered sugar
  • 1/4 cup (50g) granulated sugar
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 tablespoon (6g) finely grated lemon zest
  • 2 cups (240g) all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup (70g) fresh strawberries, hulled and chopped
  • 1 tablespoon (6g) lemon zest (for glaze)
  • 2 tablespoons (30ml) fresh lemon juice (for glaze)
  • 1 1/2 cups (180g) powdered sugar (for glaze)
  • Optional: 1-2 drops natural red food coloring

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, beat together butter, powdered sugar, and granulated sugar until light and fluffy (2-3 minutes).
  3. Mix in lemon juice, lemon zest, and vanilla extract until combined.
  4. In a separate bowl, whisk together flour and salt. Gradually add to wet mixture, blending until just combined.
  5. Portion dough into 1 tablespoon balls and place on prepared baking sheet, spacing 2 inches apart.
  6. Bake for 10-12 minutes, until edges are set and bottoms are lightly golden. Tops will remain pale.
  7. Cool cookies on baking sheet for 5 minutes, then transfer to wire rack.
  8. For glaze: In a small saucepan, combine strawberries, lemon zest, and lemon juice. Heat gently for 3-4 minutes, mashing berries until soft.
  9. Strain mixture through a fine sieve to remove seeds (optional).
  10. Whisk strained juice with powdered sugar until smooth. Add food coloring if desired. Adjust consistency with more sugar or lemon juice as needed.
  11. Once cookies are cool, spoon or drizzle glaze over each cookie. Let set for at least 30 minutes until dry to the touch.

Notes

For best results, use room temperature butter and fresh lemon juice. Do not overmix the dough after adding flour. Straining the glaze is optional for a smoother finish. Cookies can be made gluten-free by substituting a 1:1 gluten-free flour blend. Store in an airtight container for up to 4 days; glaze after thawing if freezing. For a deeper pink glaze, use extra ripe strawberries or a drop of natural food coloring.

Nutrition

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Find it online: https://blixfood.com/strawberry-lemonade-meltaway-cookies-recipe-easy-fresh-glaze-guide/