Description
Delightful lychee-strawberry cookies blend exotic Asian fruit with classic Western baking traditions. Sweet and tangy cookies invite bakers to explore a unique flavor combination that delights palates and creates memorable culinary moments.
Ingredients
Scale
Lychee-Strawberry Cookies Ingredient List
Primary Ingredients:
- 3 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
Flavor Enhancers:
- 1/3 cup freeze-dried strawberries, ground into powder
- 1 teaspoon lychee flavoring (LorAnn oils recommended)
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon almond extract
Baking Ingredients:
- 1 teaspoon baking powder
- 1 teaspoon salt
- Pink gel food coloring (optional)
Coating:
- 1/4 to 1/2 cup sparkling sugar, sanding sugar, or granulated sugar
Instructions
- Preheat the oven to 350F (175C) and prepare a baking sheet with parchment paper, ensuring even heat distribution and preventing cookie sticking.
- In a large mixing bowl, cream butter and sugar using an electric mixer until the mixture becomes light, airy, and pale, approximately 2-3 minutes.
- Incorporate eggs individually, mixing thoroughly after each addition. Blend lychee flavoring, almond extract, and vanilla extract until the mixture is smooth and uniform.
- Fold freeze-dried strawberry powder into the mixture, creating an even distribution. For a more intense pink hue, add a few drops of pink gel food coloring and mix until the desired color is achieved.
- Separately, combine all-purpose flour, baking powder, and salt through whisking, ensuring no lumps remain.
- Gradually integrate dry ingredients into the wet mixture, using low-speed mixing to create a soft, cohesive dough. Avoid overmixing to maintain the cookie’s delicate texture.
- Form the dough into 1-inch balls using hands, then roll each ball in sparkling sugar, gently pressing to ensure even coating.
- Arrange sugar-coated dough balls on the prepared baking sheet, spacing them 2 inches apart to allow proper spreading during baking.
- Bake for 10-12 minutes, watching for lightly golden edges while maintaining soft centers.
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack for complete cooling, allowing them to set and develop their final texture.
Notes
- Softened butter ensures smooth, creamy cookie texture without lumps or uneven mixing.
- Use room temperature eggs for better ingredient integration and consistent dough structure.
- Fresh freeze-dried strawberry powder provides intense, natural flavor without added moisture.
- Sparkling sugar creates delightful crunch and elegant crystal-like exterior on cookie surface.
- Chill dough for 30 minutes before baking to prevent excessive spreading and maintain shape.
- Swap almond extract with vanilla if nut allergies are a concern for recipe adaptability.
- Store cookies in airtight container at room temperature for maximum freshness up to 5 days.
- Experiment with different colored sugars for festive seasonal variations.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 24
- Calories: 163
- Sugar: 9 g
- Sodium: 108 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 35 mg