Soft Buttery Lychee-Strawberry Cookies (Print version)
Tender pink lychee-strawberry cookies with buttery edges, soft centers, and a light sparkle of sugar.
# Ingredients:
For the cookie dough
01 -
1 cup (226 g) unsalted butter, softened
02 -
1 1/4 cups (250 g) granulated sugar
03 -
2 large eggs, room temperature
04 -
1 teaspoon lychee flavoring
05 -
1/2 teaspoon vanilla extract
06 -
1/8 teaspoon almond extract
07 -
1/3 cup (12 g) freeze-dried strawberries, ground into fine powder
08 -
3 cups (360 g) all-purpose flour
09 -
1 teaspoon baking powder
10 -
3/4 teaspoon fine salt
11 -
1-2 drops pink gel food coloring, optional
For rolling
12 -
1/3 cup (65 g) sparkling sugar, sanding sugar, or granulated sugar
# Instructions:
01 -
Preheat the oven to 350 F (175 C). Line two baking sheets with parchment paper.
02 -
In a medium bowl, whisk the flour, baking powder, salt, and freeze-dried strawberry powder until evenly combined.
03 -
In a large bowl, beat the softened butter and granulated sugar for 2-3 minutes, until light and fluffy.
04 -
Beat in the eggs one at a time. Mix in the lychee flavoring, vanilla extract, almond extract, and optional pink gel color.
05 -
Add the dry ingredients on low speed and mix just until a soft dough forms. If the dough feels sticky, rest it for 10 minutes or chill for 15 minutes.
06 -
Scoop 1-inch portions, roll into balls, and coat in sparkling sugar. Place the dough balls 2 inches apart on the prepared baking sheets.
07 -
Bake for 10-12 minutes, until the edges are set and the centers still look soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
# Good to know:
01 -
Makes about 24 soft cookies.
02 -
Use freeze-dried strawberry powder, not fresh strawberries, for the best texture.
03 -
Cookies keep in an airtight container at room temperature for up to 5 days.