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These fabulous Strawberry Lemonade Meltaway Cookies will literally melt in your mouth. The easy, strawberry icing (made with fresh strawberries) is the crowning glory!
If you check The Café archives, you'll note that we are HUGE aficionados of shortbread. You'll find every shape, color and flavor including lots of seasonal varieties. These buttery Strawberry Lemonade Meltaway Cookies, with a fabulous fresh strawberry-lemon icing and a one-bowl dough that comes together with minimal ingredients (no mixer needed), might just be our favorite shortbread ever!
What is shortbread?
You might be wondering why I call these Strawberry Lemonade Meltaway Cookies "shortbread", although the title does not include that description. Let's look at the history and classical characteristics of shortbread.
Classically, shortbread was a plain buttery (delicious) cookie popular in Scotland, Ireland and England. The ingredient list was very basic and included butter, sugar and flour.
These days, shortbread has become a beloved sweet treat all over the world and has lots of variations although there are still a few common denominators. Shortbread generally has a high butter content and, like the traditional recipes, continues to have a short (hence the name) list of ingredients. It also has a "short", crumbly, texture. Shortbread also differs from other cookie recipes because it does not contain leavening agents, like baking soda or baking powder.
What are Meltaway cookies?
So what's the difference between shortbread cookies and meltaways? Meltaway cookies fall into the shortbread family. They have a high percentage of butter and also include sugar and flour. The difference is that in meltaway cookie recipes is that a portion of the flour is subbed with cornstarch and instead of granulated sugar, powdered sugar is the sweetener.
Cornstarch and powdered sugar is a magical combination of ingredients in meltaway cookies which gives them a fine, tender, melt-in-your-mouth texture.. that's why we call them "meltaway" cookies.
They say, "A picture is worth a thousand words". I say, "One bite of these Strawberry Lemonade Meltaway Cookies is worth a thousand words of trying to explain just how delicious they are!"
Intensely strawberry
If you've ever tried to make an icing that bursts with fresh strawberry flavor, you know it's a little tricky. It's difficult to add enough strawberries to create intense flavor without making strawberry soup due to the high moisture content of strawberries.
A few years ago, when creating our Vanilla Bean Sheet Cake with Fresh Strawberry Icing, I discovered a technique that solves the problem. This is how it works: dice the berries, combine them with a spoonful of sugar then microwave for 1 minute. The sugar and heat will draw the juice out of the berries.
The berries are then strained and the juice is microwaved for a few more minutes to create an intensely flavored strawberry syrup. Combine the pretty red syrup with powdered sugar (and butter for the vanilla bean cake) for a fabulous strawberry icing.
I utilized this easy little trick for the icing on these Strawberry Lemonade Meltaway Cookies, omitting the butter and adding a splash of fresh lemon juice. You get a BURST of fresh strawberry lemonade flavor with each bite!
When you try these cookies, I know you'll agree... one bite is NOT enough!
Ridiculously Easy
I call these Strawberry Lemonade Meltaway Cookies "ridiculously easy" because... they are! With no rolling out or cutting required and just one bowl plus a spatula necessary, they come together quickly with minimal effort.
t also use that description because they fall perfectly into our "Ridiculously Easy" collection of recipes. You can read all about these wonderful recipes in this post and see the entire collection here. My favorite description is, "These are the recipes that will make you look like a kitchen rock star with minimal effort on your part". Who wouldn't love that?
How to serve these Strawberry Lemonade Meltaway Cookies
These delicious little cookies will be a sensation, no matter when you serve them. They're perfect for tea and delightful with a tall glass of cold milk or a cup of coffee. They'd also make a wonderful after-dinner sweet treat with a bowl of vanilla ice cream.
Take them on a picnic or bring them to a potluck. I promise they will be the first dessert to disappear!
We also love to pack them up in a little box, add a pretty ribbon and give them away. They make a wonderful treat to make someone feel special, show appreciation or cheer up. We love to share them with family, Â friends, co-workers, neighbors, favorite teachers, delivery people, etc.
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I hope I've convinced you to try this Strawberry Lemonade Meltaway Cookies recipe! I think it may become one of your favorites too whenever fresh strawberry season rolls around!
Cafe Tips for making these Strawberry Lemonade Meltaway Cookies
- Because this recipe doesn't call for a mixer, you want the butter to be nice and soft. You can leave butter sit out at room temperature to soften, but if the air is chilly it won't get soft enough. Here are a few easy tricks for softening butter.
- You can soften the butter in the microwave at a 10% power level. It works like magic. You'll need to experiment a bit with your microwave though, as they're all different. Start with 1 minute. Add 20 to 30-second increments until you learn how long your microwave will take to get the butter nice and soft, but not melted.
- Another technique I often use to soften butter is to put it in the microwave for 30 minutes to an hour with the light on. To keep the light on in the microwave, I put a folded paper towel in the door. Don't leave the butter in the microwave for too long though. I forgot about it a few days ago and was amazed when I opened the door and found a plate of melted butter!
- Boil a cup of water in the microwave for 3-4 minutes and get things nice and steamy. Leave the water cup in the microwave, add the butter and close the door. The warmth from the steamy water will help to quickly soften the butter within 20-30 minutes.
- Cutting the butter into small pieces helps it soften quicker.
- Put the butter in the oven with the light turned on. This will take 1-2 hours.
- The fastest way to soften butter is to put cold butter in the microwave for 10 seconds. Turn it to the opposite side and microwave for another 10 seconds. It might be ready at this point, but if it's not completely soft, add one or two more 5-second stints, turning the butter each time. Don't walk away when using this option or you'll have the prettiest melted butter you ever saw.
- If you prefer to use a mixer, go for it! You won't need the butter to be as soft.
- I like to use a retractable scooper or a kitchen scale to ensure that my cookies are uniform in size. Either one works! If I'm using a scale, I like making my cookies 30g (right around one ounce.
- You can roll the dough balls in granulated sugar or cane sugar. I prefer cane sugar as it's just a little coarser and gives the cookies a nice crisp exterior.
Thought for the day:
Therefore, since we have so great a cloud of witnesses surrounding us,
let us also lay aside every encumbrance and the sin that so easily entangles us,
and let us run with endurance the race that is set before us,
fixing our eyes on Jesus, the author and perfecter of faith,
who for the joy set before Him, endured the cross,
despising the shame, and has sat down at the right hand of the throne of God.
Hebrews 12:1-2
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Strawberry Lemonade Melt Away Cookies
Ingredients
For the cookies:
- 1 cup very soft butter, I use salted
- ½ cup powdered sugar
- ½ cup cornstarch
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt, I use Morton's
- 1 ½ cups all-purpose flour
- sugar for rolling, I use cane sugar which is a little coarser than granulated sugar
For the strawberry syrup:
- Âľ cup diced fresh strawberries
- 1 tablespoon granulated sugar
For the strawberry lemonade icing:
- 2-2 ½ tablespoons fresh strawberry syrup
- 1 tablespoon fresh lemon juice, maybe a bit more
- 1 â…“ cups powdered sugar, maybe a bit more
- 1 teaspoon vanilla
Instructions
For the cookies:
- Place one of your oven racks in the upper third of the oven (this will keep the cookies from getting too brown on the bottom). Preheat oven to 325ËšF. Line two sheet pans with parchment baking paper.
- In a medium size bowl, whisk the butter until very light and fluffy, about 20-30 seconds. Add the powdered sugar fand stir until completely incorporated, then add the cornstarch, vanilla and salt. Stir until nice and smooth.
- Lastly, add the flour. Stir until all of the flour has been incorporated. At first, the dough will be very crumbly. Keep stirring, turning the bowl and scraping the sides and bottom as you go.
- The dough will be soft but you should be able to scoop it up and roll it into a ball. If it seems too soft to roll add 1 tablespoon of flour and stir until incorporated. This can be repeated one more time. If the dough still seems too soft to roll, put the bowl in the refrigerator for 15 minutes, then proceed as directed below.
- Using a small cookie scoop, make equal-sized scoops of dough. Roll each scoop into a ball then roll each ball in the sugar. (The sugar will make it a little easier to roll the dough into nice round balls.) Roll the ball again to a nice round shape.
- Arrange the dough balls on the prepared sheet pans, spacing them about 2 inches apart. With a flat bottom glass, gently flatten each cookie slightly, to about ½ inch in height.
- Bake for 18-22 minutes or until just beginning to turn light golden brown. Remove from oven and place on a cooking rack.
For the strawberry syrup:
- While the cookies are baking, make the strawberry syrup by combining the strawberries and granulated sugar in a large microwave-safe bowl (at least 2-3 cup capacity as the strawberry mixture will bubble up a lot).
- Place the bowl with the strawberries in the microwave and cook on high power for one minute.
- Remove the strawberry mixture from the microwave and pour it into a fine-mesh sieve with a bowl set underneath. Stir and push on the solids in the strainer with a spatula or the back of a metal spoon until all of the juice has been strained out. Be sure to scrape the juice from the underside of the sieve. Discard the solids and transfer the syrup back to the original large microwave-safe bowl.
- Return the syrup to the microwave and cook on high power for another minute. You should have right around 2- 2½ tablespoons of strawberry syrup. If there's more, return the mixture to the microwave for 30-second increments until reduced to 2- 2 ½ tablespoons. Transfer the strawberry syrup to a medium-size bowl.
For the strawberry lemonade icing.
- While the cookies are cooling, make the icing. Add the lemon juice to the bowl with the strawberry syrup. Stir well to combine.
- Add powdered sugar and vanilla to the strawberry syrup in the bowl. Stir with a whisk until smooth and well combined.
- The mixture should be fairly thick but if you hold it above the bowl with your whisk or fork, it should be loose enough to drizzle in a thick ribbon. If it seems too thin, add an additional tablespoon of powdered sugar. If it's too thick, add a teaspoon of extra lemon juice.
- Spread icing on the cooled cookies.
- ENJOY!
Notes
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word "Instructions". Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn't have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it. I make mine dough portions 30g and get 18-20 cookies Don’t skip the rolling in sugar. 3 purposes: it makes the dough easier to roll into balls, which in turn makes it easier to flatten with a glass, and gives it each cookie a little crunch.
Nutrition
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In regular weight how much is each of the cookie balls u have it in grams and i don't them plz put it in regular weights also and when u post recipes if u do it in grams plz put in regular measurements Not everyone does this kind of measurements
I'll be waiting to hear from you I'd like to make these, hope to hear soon
Hi Betty, our recipes are always in American measurements with the option to switch to metric if you prefer, so that should work well for you. I do like to measure my cookies in grams because you can be more precise but I also share American measurements. That's why it says in The Café Tips; "f I'm using a scale, I like making my cookies 30g (right around one ounce." Hope that helps and enjoy the cookies!
Thank you so much, but plz adx that you all ur recipes
Thank You
Betty
Hi Betty, that is on all of our recipes. If you look above the word INSTRUCTIONS on any of our recipes, there is a button to toggle between US Customary measurements and Metric measurements.
Can these be frozen after icing?
Hi Korky, It should work fine to freeze the iced cookies. We recommend that you first flash freeze them in a single layer until solid, then layer the cookies with parchment paper in an airtight container and freeze until ready to use. Hope these turn out well for you!
I will make these for a bridal shower next week. So pretty looking. I was confused about the sugar comments... cane sugar and granulated are the exact same texture. Cane sugar is made from sugar cane and granulated sugar can be natural sugar cane OR beet root sugar. Wondering if you meant a more coarse sugar like sugar in the raw(?)
Hi Ann, Sorry if that is confusing. The cane sugar I can purchase (link below) is unrefined sugar and is a little coarser than regular granulated sugar.
https://amzn.to/4uc1KaO
I love sugar in the raw or Demerara sugar, but it's too coarse for these cookies.
Cookie is dry and bland. I’d add lemon zest and more vanilla. All the flavor comes from the frosting which is extremely sweet and doesn’t dry well so cookies can’t be stored easily.
Hi Kathryn, I'm so sorry you didn't enjoy these cookies, so many others have loved them. Most of the flavor is supposed to pop with the icing but the cookies should be buttery and delicious. Not sure what went wrong without having been right there in the kitchen with you. Again, sorry you didn't enjoy this recipe.
Hi Chris, I can’t wait to try these! I have made many of your ridiculously easy recipes, including the scones. Love your technique with the butter, works like a charm!!!! Could you please share the labels with me as well? Thanks in advance, Beth
That's great, Beth! Happy to send the labels your way.
Can’t wait to make these cookies. They sound and look amazing. I have enjoyed many of your recipes and have loved them all. Thank you for sharing your masterpieces!
Would love to have the labels for the cookies too please. Thanks!
We're so glad to hear that, JK! Sending the labels your way.
These look heavenly ! May I have labels please ?
Sure, Linda!
What a delicious combination in a cookie. Please send the label.
Thanks, Vickie! Sending them your way.
These look so cute!! May I have the labels please? Thank you!
Sure, Dori!
I love the taste of citrus and fruit as lemon brightens and enhances the flavor when added to many recipes. I am so anxious to bake these and gift them to friends and family. I may try these with raspberries that are waiting to be used in my freezer. May I please have the pdf for the lovely labels to adorn the boxes that I will put them in. Thank you for all your great recipes!
Sending them your way, Carol!
Besides wanting you to send the labels (thanks) I have a couple questions-Under the ingredients, after vanilla you have a O? Is there supposed to be something written after that or is it just a typo? Second, in the cookie directions, you have an 8. but nothing after that? Again, is there supposed to be something after that or is it a typo? I just want to make sure I'm not missing anything important. I hope I'm not bothering you *grin*-I just had you answer another question on a different recipe. Thanks for your great recipes
Thanks, Brenda! Those were typos. I have corrected them - I appreciate your attention to detail!! 🥰
Hello!
Making now!! Please send the labels. Your site is a GEM!... and thanks for the
"Thought for the day."
Peace & Blessings
Dee
Thanks, Dee! Sending the labels your way.
I Can't wait to try there. Please send me the labels to print for gifting. Thank you.
Sure, Diane!
May I have the labels please? Thank you!
Sure, Dotti!
These cookies were very tasty. I could taste the salt in them -- just the right amount. I dipped the tops of the cookies in the icing -- so pretty. I had leftover icing so will probably half the icing recipe next time. We finished them within 7 days -- leaving them in an airtight container on the counter -- and they were still very good.
Thank you for the review, Sue! So glad you enjoyed these!
These sound so good. Can't wait to try them.
May I have the PDF for your labels?
Thanks!
Sure, Diana!
What about storage for leftover cookies?
Hi Hannah, these store well in an airtight container. Just let them sit out at room temperature until the icing hardens, 3-4 hours. Then you can stack them between sheets of parchment paper in an airtight container.
These c ookies look incredible - I can't wait to try them. Please send the .pdf instructions for the label 🙂
Thanks, Niki! Sending them your way.
Hi there,
These look great and I can’t wait to try them!
I’m wondering about the icing and how it dries- does it finish similar to a royal icing? Many thanks.
Hi Jessica, the icing won't be a hard as royal icing but it does dry nicely and, after 12-24 hours, the cookies can be stacked.
Hello Chris . . . . still a newbie but love your site and hope that you are feeling better. Please send me the PDF for the labels. I'm going to try these for a pizza night with friends!
Thank you, Rose! Sending the labels your way!
*These cookies look amazing!! I will be making them soon! I would like to request the PDF for the labels sent to me. Thank you in advance!
Thanks, Donna! Sending them your way.
Looking to bake something different and found these little gems, they are delicious. Would appreciate a he pdf for the labels so I can share them with friends. I enjoy your site very much.
Thank you
Thank you, Dawn! Sending them your way!
I made these cookies for a family gathering and they were the hit of the party! I will definitely make them again- easy recipe! The notes were very helpful & I like that you can change the # of cookies and the ingredients adjust for that.
Awesome! Thank you for letting us know, Rose!
Be aware…they are delicious and highly addictive!!! Yum!!
I had better luck dipping the cookies into the icing instead of spreading it on the cookies, it may have been a little too thin and was oozing down the sides. But actually the dipping was really easy and quick, and left just the right amount of icing.
I would love to have the labels!
Thanks, Catherine! Sending the labels your way.
Hi Chris, making the for a friends birthday dessert. I would love to have the pdf for the labels. I so enjoy your site. blessings! :0)
Sending them your way, Anne!
Has anyone tried this recipe with Gluten Free flour?
Hi Kathi, I haven't but perhaps some of our readers will chime in.
Hi! Making the cookies now. The icing instructions say to add powdered sugar and vanilla to the lemon and strawberry syrup mixture. However, the ingredients list does not include vanilla.
Thanks for clarification.
Hi Trish, just amended that! Thanks for pointing it out. Hope you enjoy the cookies!
I just made these cookies today and they were delicious! And very easy to make. I did not have any strawberries, so I used raspberries that we had grown and frozen last summer. The raspberry flavor is very fresh and combines well with the lemon juice, too. I got 20 cookies out of my batch and each cookie weighed 25 or 26 grams. It was easy to roll the dough into balls. I forgot to flatten the cookies slightly, but they still turned out great and were easy to frost. Made with raspberries instead of strawberries, the frosting was a beautiful, very deep pink. Sharing these with the neighbors!
Awesome! Thank you for the review, Melisa!
Hi Chris, 1 - can you please send me the label 2 - do I need to make the syrup?? Thank you
Hi Valerie, sure, we'll send you the labels.
You don't have to make the syrup if you don't want to ice the cookies. The syrup provides the burst of strawberry lemonade flavor.
Hello, your recipe sounds delicious. Would you please send a copy of the labels.
Thank you!
Thanks, Rena! Sending them your way.
Hi. I am new to your blog and recipes and can't wait to try this since my strawberries are coming in nicely as we speak. I'd like to see the label pdf and see what that is all about since I've not done sort of thing before. Thanks!
Welcome, Benna! Sending the labels your way.
I cant wait to make these. I would like the printable labels please.
Sure, sending them now, Theresa!
These look amazing! Can’t wait to bake them.
I would love to have the labels also please!
These are fantastic! Will make again.
Please send label pdf
So happy you have already enjoyed them, Melodie! Sending the labels your way.
Thanks, Lauren! Sending them now.
These strawberry lemonade cookies are beautiful and the recipe looks delicious! I can't wait to try them! Thank you! Please send the printable labels.
Sending them now, Marcy - enjoy!
Please send a copy of the labels.
Thank you!
Judy
Hi Judy, sending them now.
These cookies just scream spring! Can't wait to make them and share. Please send the labels a your convenience.
Thank you!
Happy to send them, Lisa!
So looking forward to making these, Chris! May I have the labels?
Kathy
Sure, sending them now, Kathy!
1 cup very soft
Thanks! 🥰
Could you send me the label for these cookies. Can't wait to make .
Hope you enjoy them, D.D. They labels are coming your way.
I would love those cute labels please! Thank you!
Hi Tammy, they're on the way!
These were delicious!! I would love to have the labels!
Thanks so much!
So happy you enjoyed them, Rosemary. Sending the labels now.
I’m going to make these this week. it’s been a cold and rainy spring in the PNW and this will be the perfect pick-me-up for my co-workers, family and myself. Thank you for this recipe and again as always, I would love to have the labels to print off as they are as pretty as the cookies. God Bless.
These cookies will definely cheer everyone up! Sending the labels your way, Esther.
These sound delicious! I would love to have the printable labels. I may try making these as thumbprint cookies, so more of the yummy icing can top each cookie. Thanks!
That's a fun idea, Mona! Sending the labels now.
Delicious and so pretty!
Please send those cute labels!
Thanks!
Thanks, Gale! They should be in your email.
I can’t wait to try these. I would love the labels. Thanks so much!
Oh, yes, please send those darling labels. I'm so looking forward to trying these yummy cookies. Thank you!
Sure, happy to send them, Cindy!
Sending the labels now, Mary Lou. Enjoy!
Look forward to trying these pretty little cookies. Would love the label for gift giving.
Thank You!
Hope you enjoy them, Barbara! Sending the labels your way!
What is the strawberry syrup for the cake when I’m looking at a cookie recipe?
Thanks Marge, I have corrected that. I based the syrup recipe from my strawberry sheet cake recipe and missed that when adapting the recipe.
My granddaughter's new favorite!
Would you kindly send me the labels?
Thank you.
Awesome! Sending them now, Sheila!
These are terrific just like so many of your recipes. Thank you for always including your tips and findings when working out your recipes. Very much appreciated as it answers the quick thoughts of "why not this way" etc.
Could you please send me the pdf for the labels
Thanks, Joanne! I appreciate your kind words. Sending the labels now.
I haven’t tried this yet, but sure do intend to! I love meltaway cookies. Could you please send the information about the labels and boxes please…..thank you. Jane Ellis
Hope you enjoy them, Jane! Sending the labels now.
These sound wonderful! Thank you for sharing.
You're welcome, Maureen!
These look amazing. Please send me the PDF for the labels. Appreciate all your wonderful recipes!
Thanks, Helene! Sending them now.
This recipe sounds awesome! I am going to tweak it a bit with lemon zest and freeze dried strawberry bits in the dough. I would like the labels, please!
Sure, sending them now, Chalice!
These cookies are an absolute winner. They are not only pretty, they do melt in your mouth. Made two batches so far, and it’s an incredible crowd pleaser. DELICIOUS. Thank you for sharing your magnificent recipes.
You are speedy, Stacey!