Go Back
strawberry lemonade meltaway cookies recipe featured
Avatar photoJohnson Maya

Strawberry Lemonade Meltaway Cookies Recipe

These strawberry lemonade meltaway cookies recipe deliver a buttery, melt-in-your-mouth texture with tangy lemon glaze and natural strawberry powder for a refreshing summer treat. Inspired by American lemonade stands, they're quick to bake and perfect for sharing. Soft, sweet, and zingy—your new go-to cookie!
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 30 servings
Course: Dessert
Cuisine: American
Calories: 125
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE COOKIES:
  • 2 cups (240g) unbleached all-purpose flour, spooned and leveled
  • 2 tablespoons cornstarch
  • ¼ teaspoon kosher salt
  • 1 cup (226g) unsalted butter, very soft
  • ½ cup powdered sugar
  • 1 teaspoon pure lemon extract
  • 1 teaspoon pure vanilla extract
  • FOR THE GLAZE:
  • 2 ounces (56g) freeze-dried strawberries
  • 2 cups powdered sugar
  • 2-3 tablespoons fresh lemon juice

Equipment

  • Stand mixer or hand mixer
  • Food processor
  • Baking sheets
  • Cookie scoop
  • Parchment paper

Method
 

  1. strawberry lemonade meltaway cookies recipe recipeCard1
  2. Step 1: Preheat oven to 350°F and line two baking sheets with parchment. Whisk flour, cornstarch, and salt in a bowl. Beat soft butter and powdered sugar 3 minutes until fluffy. Add extracts, then dry mix on low until dough forms.
  3. Step 2: Scoop 1-tablespoon balls onto sheets, 2 inches apart. Bake 11-13 minutes until edges set, rotating halfway. Cool on sheets 5 minutes, then racks.
  4. Step 3: Pulse freeze-dried strawberries to powder. Whisk with powdered sugar, adding lemon juice gradually for thick glaze. Drizzle over cooled cookies.
  5. Step 4: Let glaze set 30 minutes, dust with powdered sugar. Enjoy your strawberry lemonade meltaway cookies recipe!
  6. Step 5: Store in airtight container. For best melt, serve fresh.
  7. Step 6: Freeze dough scoops up to 3 months; bake from frozen +2 minutes.

Nutrition

Calories: 125 | Carbohydrates: 18 | Protein: 1 | Fat: 5 | Sugar: 10

Notes

STORAGE: Airtight at room temp up to 5 days; single layer best.
MAKE AHEAD: Freeze scooped dough 3 months.
SUBSTITUTIONS: GF flour 1:1; yogurt half-for-half butter.
PRO TIPS: Very soft butter creams best. Underbake for softness. Sift glaze sugar.
SERVING SUGGESTIONS: Picnic platter with iced tea; sandwich with cream for sundaes. Pink theme with fruit salads.
Tried this recipe? Leave a star rating below and share your photo on Instagram @catcorakitchen #catcorakitchen — we love seeing your creations!

Tried this recipe?

Let us know how it was!