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    Home » Cookies

    Strawberry Meltaway Cookies

    Published: Jun 30, 2017 · Modified: Jun 9, 2020 by thekitchenprep · This post may contain affiliate links ·

    Jump to Recipe Print Recipe

    Strawberry Meltaway Cookies! Crumbly and buttery like the classic version, this summery twist has the addition of pulverized freeze-dried strawberries giving them a hint of fruitiness. Finished off with a toss in powdered sugar, these easy-to-make cookies are a sweet summer treat you won't mind turning the oven on for!

    These sweet strawberry meltaway cookies are buttery and crumbly treats that are simple to make and perfect for a cookie exchange

    It's officially summertime, which means that many of you are staying as far away from the oven as possible. I don't blame you... but I also can't relate, because I'm one of those weird ones who doesn't mind a little extra sweat if it means cookies. {Ironically, I'm not a fan of exercise partially because of sweat. Priorities.}

    I have also been inspired to get back to baking due to my latest obsession: The Great British Baking Show.

    Typically, I'm not one to spend a whole lot of time watching TV, so many of the shows that people binge don't even register on my radar. {The only show I watch religiously is Grey's Anatomy. Yes, I realize that's so 2005. No, I will not stop watching until it's over or they kill every last character off, whichever comes first.} But when I heard about GBBS, I figured it couldn't hurt to take a peek because technically, it's recipe research.

    From the first moment the camera panned along the the pristine white tent situated in a field of lush, green grass, nestled somewhere in the English countryside {yes, this is where all the baking takes place}, I could not avert my eyes.

    This is NOT your standard American competition show. Oh, no. This is a purely British operation, complete with tea breaks and Mary Berry and all the pomp and circumstance that comes with anything remotely English. I never even knew I was fond of such things until GBBS entered my life. But I am, and now I will never be the same.

    I'm not sure what I'm charmed by the most: the pronunciation and the completely new {to me} words that they throw around {"scrummy" a combo of "scrumptious" and "yummy", "bak-LAH-vah" for baklava, "BAH-sil" for basil, etc, etc.}, the lovable contestants, the classic recipes... I adore it all.

    Normally, cooking show judges have a tendency to get under your skin since they are nitpicking every detail down to the last chocolate shaving, but I can't even say that's the case with GBBS. In fact, one of my favorite parts of the show is watching Mary Berry {who, if you are not familiar, is basically a combination of rolled Julie Andrews and Martha Stewart rolled into one tiny, precious person} carefully sample each bite and offer praise or "criticism" {if you can call her gentle scolding such a thing}. She has a hatred for "soggy bottoms" and gets a twinkle in her eye when there's booze in something, and I just want her to read her cookbooks to me every night as a bedtime story.

    Meanwhile, her counterpart, Paul Hollywood, plays "bad cop" as he coldly dismantles and examines desserts, often keeping the bakers on pins and needles with his excruciatingly long pauses, typically followed by deadpan {confidence-shattering} disgust over whatever it is they did wrong. I want to so badly to dislike him, and yet, I find myself oddly attracted to him and his piercing blue eyes... er... but I digress.

    Anyway, this show has become my "me time" -- the thing I stay up late to watch after everyone has gone to bed and the reason I bear dark circles under my eyes. I find myself staring intently with a goofy grin on my face, and I will be sad when I'm all caught up as show-bingers often are.

    After I'm done watching each episode, I find myself fighting the urge to bake a towering Victoria sandwich cake masterpiece or an army of identical, perfectly shaped "Chelsea buns", but then I remember that my time is probably better spent, you know, sleeping.

    And so, it is thanks to GBBS that I bring you these delightful Strawberry Meltaway Cookies, even though it's a million degrees out. The recipe may not show the technical prowess that makes a GBBS champion, but it's definitely home-baker-friendly and easy enough for even the kiddos to make.

    Soft and buttery strawberry meltaway cookies are the perfect summer treat

    Meltaways often make me think of the holidays, but the addition of pulverized freeze-dried strawberries to this version adds a hint of summery fruitiness to these tender cookies. I would think this recipe would work with any freeze-dried fruit that can be blitzed into a powder. You can also change up the flavors by adding different extracts or even citrus zest. Once they're cooled, a quick toss into a brown paper bag filled with confectioners' sugar gives them their sweet, powdery coating. One bite and you'll know exactly why they're called "meltaways!"

    strawberry meltaway cookies are buttery, crumbly cookies that are easy to make and perfect for a cookie exchange with friends

    I like to think that Mary herself would approve of these tea party-perfect cookies, and that Paul would extend his hand for the coveted handshake of approval, but either way, I'm happy to make them just for baking sake -- summertime or not!

    These sweet, buttery strawberry meltaway cookies are the perfect cookie, coated with powdered sugar and sweet bits of strawberry inside

    Strawberry Meltaway Cookies

    The Kitchen Prep
    These strawberry meltaway cookies are buttery and crumbly, just like the classic version. With sweet bits of strawberry, they have a touch of fruitiness that makes them a perfect summer treat!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Dessert
    Cuisine American
    Servings 30 cookies

    Ingredients
      

    • 1 stick {8 tablespoons} butter softened
    • 3 tablespoons powdered sugar
    • 1 teaspoon vanilla extract
    • 1 cup flour
    • ¼ cup pulverized freeze-dried strawberries {ground in food processor}
    • Pinch of salt
    • ½ cup powdered sugar for coating

    Instructions
     

    • Preheat oven to 350 degrees. Prepare a baking pan by lining with a sheet of parchment. Set aside.
    • In a stand mixer, beat butter and 3 tablespoons powdered sugar until smooth. Add vanilla extract and mix until combined.
    • Add flour, strawberries and salt and mix until just combined.
    • Using a teaspoon-sized scoop, scoop dough and roll into balls and place about an inch apart on the prepared baking pan.
    • Bake for 12-14 minutes or until just set. {They shouldn't brown.}
    • Remove from oven and cool completely.
    • When the cookies are cool, place them in a brown paper bag. Add ½ cup powdered sugar, scrunch the top of the bag closed and give them a gentle shake to coat completely.

    Notes

    Adapted from Victoria Classics Teatime Bliss Magazine, 2012
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    Reader Interactions

    Comments

    1. Zerrin says

      July 23, 2017 at 9:43 pm

      Love the idea of strawberries in classic meltaway cookies. Your pictures look so bright and inspiring that I want to run to the kitchen to bake some.

      Reply
      • thekitchenprep says

        August 07, 2017 at 9:26 pm

        Thanks so much for the kind words, Zerrin! Hope you got to give them a try. Happy Baking!

        Reply
    2. Sky says

      November 30, 2022 at 7:35 pm

      5 stars
      I found this recipe years ago and instantly wanted to make them, but just my luck I could find freeze dried strawberries anywhere. Eventually I gave up and accepted I'd never get the chance to make them.
      Then this year something unexpected happened, a walmart order didn't have the cereal I wanted and substitued it for another that wasn't avaliable online. It also had those freeze dried strawberries I could never find. Every morning I poured myself a bowl and picked out the dried fruit until I finally had enough for the recipe. It was well worth the wait and was a hit with the family. I've since found an even better cereal that has raspberries and blueberries and look forward to trying out new flavors.

      Reply
      • thekitchenprep says

        December 05, 2022 at 12:50 pm

        Hi Sky, thanks so much for sharing this story! Your determination is admirable and I'm so glad that you were able to find a way to make the cookies. More importantly, I'm thrilled to hear that you enjoyed them so much. Thanks again for stopping by and leaving your comment!

        Reply

    Trackbacks

    1. Buttery Bananas Foster Sandwich Cookies says:
      September 6, 2017 at 9:53 pm

      […] sweltering heat nor terrifying hurricanes nor going into labor are enough to keep me from baking cookies year […]

      Reply

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    Hi! I'm Dianna. I used to think cooking had to be complicated to be good, so I never considered it "my thing." Now I know that's far from true, and my mission is to create & share easy, mouthwatering recipes - from weeknight dinners to simple bites for entertaining - that anyone can make! Join me in my South Florida kitchen and let's get cooking!

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