Strawberry Meltaway Cookies

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!

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.

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!”

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!

Strawberry Meltaway Cookies

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

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Course Dessert

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 30 cookies

Author Dianna Muscari

Ingredients  

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

Instructions 

• Preheat oven to 350℉. Prepare a baking pan by lining with a sheet of parchment. Set aside.
• In a stand mixer, beat 8 tablespoons unsalted butter and 3 tablespoons powdered sugar until smooth. Add 1 teaspoon vanilla extract and mix until combined.
• Add 1 cup flour, ¼ cup pulverized freeze-dried strawberries and ¼ teaspoon sea 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 for coating, scrunch the top of the bag closed and give them a gentle shake to coat completely.

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Adapted from Victoria Classics Teatime Bliss Magazine, 2012