Introduction
There’s nothing quite like the bright and refreshing taste of strawberry lemonade, especially when it comes in the form of delicious meltaway cookies! These Ridiculously Easy Strawberry Lemonade Meltaway Cookies are the perfect sweet treat for any occasion, be it a sunny afternoon picnic or a cozy evening at home. With the warm flavors of butter and lemon complementing the juicy bursts of fresh strawberries, each bite melts in your mouth, leaving you craving just one more. Let’s get baking!
Ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 2 cups all-purpose flour
- ½ cup cornstarch
- ½ teaspoon salt
- 1 cup chopped fresh strawberries
- Additional powdered sugar for dusting
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 24 cookies
Directions and Instructions
- Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
- In a large mixing bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy, filling your kitchen with a delicious buttery aroma.
- Stir in the lemon zest and fresh lemon juice, mixing until everything is well combined for that zesty kick.
- In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt until they are blended.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined to ensure a tender cookie.
- Gently fold in the chopped fresh strawberries, imagining how their sweet flavor will burst forth in each cookie.
- Using a cookie scoop or a tablespoon, drop generous portions of dough onto the prepared baking sheet, making sure to space them about 2 inches apart to allow for spreading.
- Bake the cookies for 12-15 minutes, or until the edges begin to turn a light golden brown, a visual cue that they are perfectly done.
- Let the cookies cool on the baking sheet for a few minutes before carefully transferring them to a wire rack, savoring the delightful scent wafting through your home.
- Once cool, don’t forget to dust the cookies with additional powdered sugar for a sweet finishing touch!
Notes or Tips
- Feel free to substitute blueberries or raspberries for the strawberries for a delicious twist on flavor!
- Make sure your butter is at room temperature; this will help it cream better with the sugar.
- Store any leftover cookies in an airtight container at room temperature for up to a week.
Cooking Techniques
The key to achieving the meltaway texture in these cookies lies in the creaming method used for butter and sugar. Creaming incorporates air into the mixture, making your cookies light and tender. Additionally, remember to fold rather than stir when adding fruits like strawberries to keep their shape intact and ensure a delightful burst of flavor in every bite!
FAQ
Can I use frozen strawberries? Yes, you can use frozen strawberries! Just make sure to thaw and drain them before chopping to prevent excess moisture in the dough.
How do I know when the cookies are fully baked? The cookies are done when the edges are a light golden brown, and the center looks set but slightly soft. They will continue to firm up as they cool.
Conclusion
These Ridiculously Easy Strawberry Lemonade Meltaway Cookies are bound to become a favorite in your household. Their delightful balance of sweetness and tartness, paired with the melt-in-your-mouth texture, makes them an irresistible treat for any occasion. So gather your ingredients, bake a batch, and savor the joy these cookies bring—every crumb is a reminder that simple ingredients can create magic in the kitchen!