Lychee-Strawberry Cookies

hese Lychee-Strawberry Cookies are a delightful fusion of floral lychee and sweet strawberry, creating a beautifully fragrant and fruity cookie. With a soft and chewy texture, these cookies are lightly crisp on the edges and bursting with flavor. Their naturally pink hue and sugar-coated exterior make them perfect for tea parties, special occasions, or a fun weekend bake!

Why You’ll Love This Recipe

• Unique Flavor Combination – The delicate floral notes of lychee pair beautifully with sweet strawberry.
• Soft and Chewy Texture – Perfectly tender with a slight crispiness from the sugar coating.
• Eye-Catching Pink Color – A fun and vibrant look, enhanced by food coloring.
• Easy to Make – Simple steps and minimal prep time.
• Great for Any Occasion – Ideal for tea parties, Valentine’s Day, or as a gourmet homemade gift.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Dry Ingredients

• All-purpose flour
• Baking powder
• Salt
• Granulated sugar
• Freeze-dried strawberries (ground into powder)

Wet Ingredients

• Unsalted butter (softened)
• Large eggs
• LorAnn Oils lychee flavor
• Almond extract
• Vanilla extract
• Gel food coloring (optional)

For Rolling

• Sparkling sugar, sanding sugar, or granulated sugar

Directions

1. Preheat and Prepare

1. Preheat oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.

2. Mix the Dry Ingredients

1. In a bowl, whisk together flour, baking powder, salt, and freeze-dried strawberry powder.

3. Cream the Butter and Sugar

1. In a separate large bowl, beat butter and granulated sugar until light and fluffy.
2. Add eggs, lychee flavor, vanilla extract, and almond extract. Mix until well combined.

4. Combine Wet and Dry Ingredients

1. Gradually fold the dry ingredients into the wet mixture, stirring until just combined.
2. If using, add a small amount of pink gel food coloring for extra vibrancy.

5. Shape and Coat the Cookies

1. Scoop dough into 1-inch balls and roll in sparkling sugar for a crunchy finish.
2. Place cookies 2 inches apart on the prepared baking sheet.

6. Bake

1. Bake for 10–12 minutes, or until the edges are lightly golden.
2. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack.

Servings and Timing

• Yield: About 16 cookies
• Preparation Time: 15 minutes
• Baking Time: 12 minutes
• Total Time: 30 minutes

Variations

• White Chocolate Drizzle – Drizzle melted white chocolate over cooled cookies.
• Nutty Twist – Fold in chopped almonds or pistachios for texture.
• Coconut Lychee Cookies – Add ½ cup shredded coconut to the dough.
• Citrus Zing – Mix in lemon or orange zest for a bright flavor boost.
• Extra Chewy Version – Replace half of the granulated sugar with brown sugar.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 5 days.
• Refrigeration: Keeps well in the fridge for up to 1 week.
• Freezing: Freeze dough balls before baking for up to 2 months. Bake directly from frozen, adding 1–2 minutes to the baking time.
• Reheating: Enjoy at room temperature or warm in the microwave for 5–10 seconds.

FAQs

Can I use fresh strawberries instead of freeze-dried?

No, fresh strawberries add too much moisture. Stick to freeze-dried strawberry powder for the best flavor and texture.

What if I don’t have lychee flavoring?

Substitute with lychee juice concentrate or rose water for a floral note.

Can I make these cookies gluten-free?

Yes! Use a gluten-free all-purpose flour blend at a 1:1 ratio.

How do I make the cookies softer?

Slightly underbake them (remove at 10 minutes) for an extra chewy texture.

Can I skip the sugar coating?

Yes, but rolling in sparkling or granulated sugar adds texture and enhances sweetness.

What pairs well with these cookies?

Enjoy with tea, matcha lattes, or a glass of cold milk.

Why didn’t my cookies spread?

Too much flour or overmixing can prevent spreading. Try measuring flour correctly and avoid overworking the dough.

Can I add food coloring?

Yes! Pink gel food coloring enhances the natural strawberry color.

Can I use almond flour instead?

No, almond flour changes the texture and requires different ratios.

How do I get the perfect chewy texture?

Use room-temperature butter, avoid overbaking, and let cookies cool on the baking sheet for 5 minutes before transferring.

Conclusion

These Lychee-Strawberry Cookies offer a fruity, floral, and perfectly chewy bite with a unique lychee and strawberry pairing. Their vibrant pink color and sugar-crusted exterior make them a fun and elegant treat. Whether for a party, afternoon snack, or homemade gift, these cookies are sure to impress. Try them today!