Strawberry Lemonade Meltaway Cookies 

These delightful Strawberry Lemonade Meltaway Cookies offer a refreshing twist on traditional shortbread. With their buttery texture and a burst of strawberry-lemon flavor, they are perfect for spring and summer gatherings. The addition of fresh strawberry syrup in the icing enhances the fruity taste, while the cornstarch in the dough ensures a melt-in-your-mouth experience. Whether you're hosting a tea party or simply craving a sweet treat, these cookies are sure to impress. Their easy preparation and vibrant flavor make them a standout choice for any occasion.

Ingredients:

For the Cookies:

• 1 cup very soft butter (salted recommended)
  
  

• ½ cup powdered sugar
  
  

• ½ cup cornstarch
  
  

• 2 teaspoons vanilla extract
  
  

• ½ teaspoon kosher salt
  
  

• 1½ cups all-purpose flour
  
  

• Sugar for rolling (cane sugar preferred)
  
  

For the Strawberry Syrup:

• ¾ cup diced fresh strawberries
  
  

• 1 tablespoon granulated suga
  
  

For the Strawberry Lemonade Icing:

• 2–2½ tablespoons fresh strawberry syrup
  
  

• 1 tablespoon fresh lemon juice (adjust to taste)
  
  

• 1⅓ cups powdered sugar (adjust for desired consistency)
  
  

• 1 teaspoon vanilla extract
  
  

Directions:

1. Prepare the Strawberry Syrup: In a microwave-safe bowl, combine diced strawberries and granulated sugar. Microwave on high for 1 minute. Strain the mixture through a fine mesh sieve to extract the juice. Return the juice to the microwave and heat for an additional minute to concentrate the flavor. You should have approximately 2–2½ tablespoons of strawberry syrup.
   
   

2. Make the Cookie Dough: Preheat your oven to 325°F (163°C) and line two baking sheets with parchment paper. In a medium bowl, whisk the softened butter until light and fluffy, about 20–30 seconds. Add powdered sugar and mix until fully incorporated. Stir in cornstarch, vanilla extract, and kosher salt until smooth. Gradually add the all-purpose flour, mixing until the dough comes together. If the dough is too soft to handle, refrigerate for 15 minutes.
   
   

3. Shape the Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in sugar to coat. Place them on the prepared baking sheets, spacing about 2 inches apart. Gently flatten each ball with the bottom of a glass to about ½ inch thick.
   
   

4. Bake: Bake in the preheated oven for 18–22 minutes, or until the edges are just beginning to turn light golden brown. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
   
   

5. Prepare the Icing: While the cookies are cooling, combine the strawberry syrup and lemon juice in a bowl. Gradually add powdered sugar and vanilla extract, whisking until smooth. Adjust the consistency by adding more powdered sugar if too thin or more lemon juice if too thick.
   
   

6. Ice the Cookies: Once the cookies have cooled, drizzle or spread the icing over the tops. Allow the icing to set before serving.
   
   

Nutritional Information (per cookie):

• Calories: 176 kcal
  
  

• Carbohydrates: 22 g
  
  

• Protein: 1 g
  
  

• Fat: 9 g
  
  

• Saturated Fat: 6 g
  
  

• Cholesterol: 24 mg
  
  

• Sodium: 132 mg
  
  

• Potassium: 23 mg
  
  

• Fiber: 0.4 g
  
  

• Sugar: 12 g
  
  

• Vitamin A: 284 IU
  
  

• Vitamin C: 3 mg
  
  

• Calcium: 5 mg
  
  

• Iron: 0.5 mg