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Lychee-Strawberry Cookies

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Ingredients

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Lychee Cookie Dough:

  • 1 ½ cups (180g) all-purpose flour
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ cup (113g) unsalted butter, room temp
  • ½ cup (99g) granulated sugar
  • 1 large egg, room temp
  • 1 tsp LorAnn Oils Lychee Flavour
  • gel food colouring, optional

Strawberry Cookie Dough:

  • 1 ½ cups (180g) all-purpose flour
  • 1/3 cup (28g) ground freeze-dried strawberries
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ cup (113g) unsalted butter, room temp
  • ½ cup (99g) granulated sugar
  • 1 large egg, room temp
  • ½ tsp vanilla extract
  • 1/8 tsp almond extract

For Rolling:

  • ¼ to ½ cup (50–100g) sparkling, sanding, or granulated sugar

Instructions

  1. In a large bowl, whisk together flour, baking powder, and salt. Set aside.
  2. In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugar on medium-high until light and fluffy.
  3. Add egg and lychee flavour, mixing until thoroughly combined.
  4. Add 1/3 of the flour mixture to butter mixture, mixing on low until it’s almost all incorporated. Scrape down bowl. Repeat two more times with rest of flour mixture.
  5. If desired, add food colouring, mixing on low until dough is fully coloured.
    NOTE: We used a combination of violet, red, and orange for our lychee cookie dough. But don’t ask for exact amounts, as we winged it!
  6. Transfer dough to another bowl, cover, and place in fridge to chill.
  7. Wipe down mixer bowl and paddle attachment in preparation for making the strawberry cookie dough.
  8. In large bowl, whisk together flour, ground freeze-dried strawberries, baking powder, and salt. Set aside.
    TIP: Save some washing up and use the same bowl from step 1!
  9. In the bowl of stand mixer fitted with paddle attachment, beat butter and sugar on medium-high until light and fluffy.
  10. Add egg, vanilla extract, and almond extract, mixing until thoroughly combined.
  11. Add 1/3 of the flour mixture to butter mixture, mixing on low until it’s almost all incorporated. Scrape down bowl. Repeat two more times with rest of flour mixture.
  12. Cover bowl and place in fridge to chill for at least 30 minutes.
  13. When the chill time is almost up, heat oven to 350°F. Line 2 baking sheets with parchment paper; set aside.
  14. To make fun, bi-colour cookies, you must first create equal-sized cookie dough balls. Starting with the lychee dough, form into balls that are about 2 teaspoons each. (A small cookie scoop is super helpful here.)
  15. Next, make balls with the strawberry dough.
  16. Now it’s cookie time! Take one of each colour ball and smoosh them together, then roll into a larger ball.
  17. Pour granulated sugar (or sparkling sugar) into a bowl. Roll each cookie ball in the sugar before placing on the prepared baking sheets.
    NOTE: We used a mixture of bright pink, light pink, and white sparkling sugar for our cookies.
  18. Bake for 13–15 minutes or until edges are set.
  19. Let cookies cool on baking sheets for 5–10 minutes before transferring cookies to wire rack to cool completely.

Notes

Sugar cookie base adapted from: The Toasty Kitchen

Find it online: https://recipes.fikabrodbox.com/lychee-strawberry-cookies/