Ingredients
Scale
- 1 cup Very soft butter (Salted for extra flavor)
- 1 cup Powdered sugar (No substitutions needed)
- 1/4 cup Cornstarch (Essential for texture)
- 1 teaspoon Vanilla extract (Opt for pure vanilla)
- 1/4 teaspoon Kosher salt (Balances sweetness)
- 2 cups All-purpose flour (Can replace with gluten-free flour)
- 1 cup Fresh strawberries (Or substitute with other berries)
- 1/2 cup Granulated sugar (For syrup)
- 2 tablespoons Fresh lemon juice (Adjust to taste)
- 1 cup Additional powdered sugar (Add as needed for icing consistency)
Instructions
- Preheat the oven to 350°F (175°C).
- Mix together the softened butter and 1 cup of powdered sugar until light and fluffy.
- Stir in the vanilla extract and kosher salt.
- Whisk together the flour and cornstarch in a separate bowl.
- Add the dry mixture to the wet ingredients and mix until just combined.
- Fold in the fresh strawberries to the cookie dough.
- Scoop the dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Combine additional powdered sugar with fresh lemon juice for icing.
- Drizzle the icing over the cooled cookies before serving.
Notes
Ensure your butter is very soft for perfect creaming. Do not overmix the dough once you add the flour to keep cookies tender.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg
Keywords: cookies, strawberry, lemonade, dessert, meltaway