Description
Delightful cookies that marry the floral notes of rose with the fruity punch of lychee, perfect for any occasion.
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup lychee puree (canned or fresh)
- 1 teaspoon rose water
- 1/4 teaspoon salt
- Pink food coloring (optional)
- Powdered sugar (for glaze)
- Milk (for glaze)
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk together flour, baking soda, baking powder, and salt in a medium bowl.
- Beat the softened butter and granulated sugar together in a large bowl until light and fluffy.
- Add the egg, vanilla extract, lychee puree, and rose water, mixing until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- If desired, add a few drops of pink food coloring to achieve the desired shade.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.
- Whisk powdered sugar with a little milk until smooth and drizzle over cooled cookies for the glaze.
Notes
Store cookies in an airtight container at room temperature for up to a week. Freeze unbaked cookie dough balls for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg