Description
These Lychee-Strawberry Cookies are buttery, soft, and bursting with fruity flavors! Made with freeze-dried strawberries and lychee flavoring, they have a delicate floral sweetness and a beautiful pink hue, perfect for special occasions or afternoon tea.
Ingredients
Scale
For the Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp lychee flavoring (LorAnn oils recommended)
- 1/3 cup freeze-dried strawberries, ground into powder
- 1/8 tsp almond extract
- 1/2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- Gel food coloring (pink, optional)
For Rolling
- 1/4 to 1/2 cup sparkling sugar, sanding sugar, or granulated sugar
Instructions
1️⃣ Preheat & Prepare
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
2️⃣ Make the Dough
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs, lychee flavoring, almond extract, and vanilla extract, mixing well.
- Stir in the freeze-dried strawberry powder. If desired, add a few drops of pink gel food coloring for a vibrant color.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
3️⃣ Shape & Coat
- Roll the dough into 1-inch balls.
- Roll each ball in sparkling sugar for extra crunch and shine.
- Place cookies 2 inches apart on the prepared baking sheet.
4️⃣ Bake & Cool
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- For extra crunch, press the dough balls lightly with a fork before baking.
- Store in an airtight container at room temperature for up to 5 days.
- Want a chewier texture? Add 1 tbsp honey or maple syrup to the dough.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies, Desserts
- Method: Baking
- Cuisine: Modern, Fusion
