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Lychee-Strawberry Cookies

Lychee-Strawberry Cookies

Experience the delightful fusion of tropical lychee and fresh strawberries in these soft, chewy Lychee-Strawberry Cookies. Perfectly balancing fruity freshness with rich buttery goodness, these easy-to-make cookies bring a unique, vibrant twist to your dessert table and are ideal for any occasion.

  • Total Time: 35 minutes
  • Yield: About 24 cookies 1x

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour (or 1:1 gluten-free flour blend for gluten-free version)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter, softened (or coconut oil for vegan option)
  • 3/4 cup granulated sugar
  • 1 large egg (or flaxseed egg for vegan option)
  • 1 teaspoon vanilla extract

Fruits

  • 1/2 cup fresh strawberries, finely chopped
  • 1/2 cup canned lychee, drained and finely chopped

Instructions

  1. Prepare Your Ingredients: Finely chop the fresh strawberries and canned lychee, ensuring the lychee is well drained to avoid adding excess moisture to the dough.
  2. Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, creating a tender and airy base for the cookies.
  3. Add Egg and Vanilla: Mix in the egg and vanilla extract until fully incorporated to bind the dough and enhance the flavor.
  4. Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Gradually add the dry mixture into the wet ingredients, stirring gently to avoid overmixing.
  5. Fold in Fruits: Carefully fold the chopped strawberries and lychee into the dough, distributing the fruit evenly without making the dough soggy.
  6. Scoop and Bake: Preheat oven to 350°F (175°C). Drop tablespoon-sized portions of dough onto a parchment-lined baking sheet, spacing cookies about 2 inches apart. Bake for 12 to 15 minutes until edges are lightly golden but centers remain soft.
  7. Cool and Enjoy: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, enhancing their texture and flavors.

Notes

  • Don’t overmix the dough to keep cookies tender, not tough.
  • Drain lychee well to avoid soggy dough.
  • Use fresh strawberries for best flavor and texture; avoid frozen due to excess moisture.
  • Chill the dough for 30 minutes before baking to prevent spreading and improve texture.
  • Bake slightly less than usual for soft centers and lightly crisp edges.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 12-15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Fusion
  • Diet: Gluten Free (with flour substitution)

Nutrition

  • Serving Size: 1 cookie
  • Calories: 110
  • Sugar: 8g
  • Sodium: 55mg
  • Fat: 5g
  • Saturated Fat: 3g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 20mg

Keywords: lychee cookies, strawberry cookies, tropical cookies, chewy cookies, gluten free cookies, vegan cookie options, fruit cookies