At first glance, these Lychee-Frosted Sugar Cookies from my cookbook “108 Asian Cookies: Not-Too-Sweet Treats from a Third-Culture Kitchen” appear humble when unfrosted, like any other ordinary sugar cookie, like those you would find at the supermarket.
But don’t be fooled.
These charming sugar cookies shine even on their own with their rich buttery base, tender crumb, bright refreshing citrus notes and a slight chew.
Then, when topped with a luxurious buttercream infused with lychee extract, a bit of berry compote or jam, and finally crowned with chopped canned lychees, they undergo a bibbidi-bobbidi-boo moment.
The more you bite into this layered and regal cookie, the more you’ll feel like royalty.
When pressing the dough portions, slightly wet the bottom of a glass or measuring cup, then dip into a shallow bowl of sugar to coat the bottom. For a variation you can skip the jam and add the lychees directly to
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