Strawberry Lychee Treats (Print Version)
# Ingredients:
→ For the Dough
01 -
1/3 cup freeze-dried strawberries, powdered
02 -
1 tsp lychee flavoring (LorAnn oils work well)
03 -
1/2 tsp vanilla extract
04 -
Pink gel food coloring, optional
05 -
2 large eggs
06 -
3 cups all-purpose flour
07 -
1 tsp baking powder
08 -
1/8 tsp almond extract
09 -
1 tsp salt
10 -
1 cup granulated sugar
11 -
1 cup unsalted butter, at room temp
→ For Coating
12 -
1/4 to 1/2 cup sanding sugar, sparkling sugar, or regular sugar
# Instructions:
01 -
Turn the oven on to 350°F (175°C) and get a baking sheet ready with parchment paper.
02 -
Use a mixer to whip the softened butter with sugar on high for a couple of minutes until the mixture is fluffy and light.
03 -
Drop in the eggs one by one, making sure to mix well after each one. Stir in the lychee, almond, and vanilla extracts until everything’s smooth.
04 -
Evenly fold the freeze-dried strawberry powder into the batter. Add a dab of pink gel food coloring for a brighter tint if you'd like.
05 -
In a second bowl, mix together flour, salt, and baking powder with a whisk.
06 -
Little by little, stir the flour mixture into the wet bowl while keeping the mixer on a low setting. Stop once the dough feels soft but holds together, and avoid over-mixing.
07 -
Pinch off pieces of dough and roll into small 1-inch balls. Coat these by rolling them gently in the sugar of your choice.
08 -
Lay the sugar-dusted dough balls on the parchment-covered tray with about 2 inches of space between each one.
09 -
Pop the tray in the oven for around 10 to 12 minutes. You’re looking for edges just starting to toast lightly while keeping the centers soft.
10 -
Let the cookies sit on the warm baking sheet for 5 minutes, then move them onto a rack to fully cool. They'll firm up a little as they settle.
# Notes:
01 -
Buttery and fruity, these cookies combine lychee and strawberry for a soft treat with a rosy color.
02 -
Want more lychee flavor? Use an extra 1/4 teaspoon of lychee extract in the mixture.