Strawberry Lychee Treats (Print Version)
# Ingredients:
→ Cookie Dough Base
01 -
1 cup butter, unsalted and softened
02 -
1 cup white sugar
03 -
2 eggs, large
04 -
1 teaspoon lychee extract (LorAnn oils works great)
05 -
1/3 cup powdered freeze-dried strawberries
06 -
1/8 teaspoon almond flavor
07 -
1/2 teaspoon vanilla
08 -
3 cups all-purpose baking flour
09 -
1 teaspoon salt
10 -
1 teaspoon baking powder
11 -
Optional: Pink food coloring gel
→ Coating
12 -
1/4 to 1/2 cup sugar (sparkling, sanding, or granulated)
# Instructions:
01 -
Heat the oven to 350°F (175°C) while you line a baking sheet with parchment paper.
02 -
Grab your mixer to beat the butter and sugar together for a few minutes till it looks fluffy and smooth.
03 -
Drop in the eggs, one by one, and mix well. Stir in the lychee, almond, and vanilla until it all blends together.
04 -
Add the powdered freeze-dried strawberries and mix gently. Add gel coloring now if you're aiming for a brighter pink.
05 -
In another bowl, whisk the flour, salt, and baking powder so they're evenly spread.
06 -
Slowly mix the dry ingredients into the wet ones. Mix just enough to bring it all together into a soft dough.
07 -
Roll the dough into 1-inch balls with your hands, then coat them evenly by rolling in the sugar. Gently press the sugar to make sure it sticks.
08 -
Pop the sugar-coated dough balls onto the baking sheet. Leave about 2 inches between them so they have space to spread.
09 -
Bake for 10-12 minutes or until you see the edges starting to turn golden but the centers are still soft.
10 -
Let the cookies sit on the baking sheet for 5 minutes. Then move them to a cooling rack to finish setting up.
# Notes:
01 -
These cookies mix the fruity tang of strawberry with the gentle sweetness of lychee. They're soft, buttery, and pretty in pink.
02 -
Love lychee? Add another 1/4 teaspoon of lychee extract to make the flavor pop!