Pin it
Lychee-Strawberry Cookies blend flowery lychee with zesty strawberries in a tender, buttery treat. Dried strawberries and lychee extract create the ultimate tropical-berry combo. They naturally turn pink, making them eye-catching for parties or presents.
I whipped up these lychee-strawberry cookies for a backyard bash last summer and couldn't believe how folks who said they'd 'only take one' kept sneaking back for more. The fresh lychee kick makes them lighter than chocolate ones, which everyone used as a good excuse for 'grabbing another.'
Key Ingredients and Smart Shopping Advice
- Freeze-dried Strawberries: Pack big flavor without adding moisture; wet berries won't do
- Lychee Flavoring: Gives real taste without being too much
- Almond Extract: Boosts flowery hints for better flavor
- European Butter: More fat means softer cookies
- Sparkling Sugar: Gives a fun crunch contrast
I've noticed berry quality really changes how these taste in the end. When strawberries are in season locally, they give unbeatable brightness. When they're not in season, good frozen strawberries actually taste better than fresh ones that traveled too far.
Step-by-Step Baking Guide
- Step 1: Get Everything Ready
- Heat oven to 350°F. Put parchment on baking sheets. Crush freeze-dried strawberries into powder and take out any bigger chunks.
- Step 2: Mix Dry Stuff
- Stir flour, baking powder, salt, and strawberry powder together, spreading all the flavors and rising agents through the mix.
- Step 3: Make a Fluffy Base
- Beat butter with sugar for 3-4 minutes until puffy. Put in eggs one at a time, then mix in lychee flavor and extracts.
- Step 4: Put Everything Together
- Add dry mix in three parts, barely mixing. Shape into balls and roll in sugar or strawberry-sugar mix.
- Step 5: Bake Just Right
- Cook 10-12 minutes until sides are done but middles stay soft. Let cool on pans shortly before moving to rack.
Pin it
My first try with these cookies taught me why it's so important to pull them out when the middles still look a little undone. This keeps the centers chewy, and the strawberry powder helps them stay moist after baking. Now I always look for slightly underbaked centers before taking them out.
Tasty Flavor Combinations Explained
Lychee's flowery notes go hand in hand with strawberry's fruity taste. Almond extract connects these flavors with similar compounds. This makes a planned flavor combo that feels fancy rather than thrown together.
Pin it
Getting That Just-Right Cookie Texture
Longer beating puts air bubbles in while regular sugar creates crispy edges. Taking them out early keeps centers soft, and strawberry powder helps them stay moist after they cool.
Fun Ways to Serve Them
Put two together with lychee filling, pack in clear bags with green ribbon for gifts, or set them up on pretty stands with fresh fruit to make them look amazing.
Keeping Them Fresh
Keep in sealed containers at room temp with bread for moisture. Heat hard cookies quickly in the oven to soften. Freeze raw dough balls to bake later.
Pin it
Handy Baking Tricks
- Mix strawberry powder into rolling sugar for pink speckled coating
- Throw in some lemon zest for extra zing
- Add bits of crushed freeze-dried lychee for bigger flavor punch
- Chill dough before baking for tastier cookies
- Use just a touch of pink food coloring to make them prettier
Frequently Asked Questions
- → Where can I get lychee essence and dried strawberries?
- You can find lychee essence online (LorAnn oils is a good option) or at bakeries that sell specialty ingredients. Sometimes, Asian stores carry lychee essence. For freeze-dried strawberries, check stores like Trader Joe's, Whole Foods, or even regular supermarkets in the healthy snack aisle. Online shopping is another easy option!
- → What if I don’t have freeze-dried strawberries?
- Fresh or frozen ones won't do the trick since they’re too wet and can ruin the dough. Instead, try a teaspoon of strawberry extract, or mix in a bit of strawberry jam while cutting back on other liquids. Adding pink food dye maintains the cookie's look too!
- → How do I store them and how long will they stay fresh?
- Keep them in an airtight container at room temperature for up to 5 days. If freezing, they last up to 3 months. Layer baked cookies in a freezer-safe container with parchment paper in between. You can also freeze the dough – either pre-roll into balls and sugar-coat them or freeze it in a log for slicing later!
- → Can I skip almond extract if there’s a nut allergy?
- Absolutely. Just leave it out, and bump the vanilla extract to 3/4 teaspoon for a flavor boost. You could also swap almond extract with a little coconut extract or more lychee essence for a fun twist.
- → Why did my cookies spread too much while baking?
- Warm dough or overly soft butter could be the culprits. To fix this, chill the dough for 30 minutes before baking. Also, check that your baking sheet isn't warm when placing the dough on it. If spreading persists, add 2-3 tablespoons of flour or chill the prepared dough balls for 15 minutes before baking.