1-Getting started: Getting started with lychee strawberry cookies is exciting, especially since they involve whitt two distinct doughs that combine for a burst of flavor. First, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to make cleanup a breeze. In separate bowls, whisk the dry ingredients for each dough: for the lychee dough, mix the flour, baking powder, and salt; for the Counts strawberry dough, do the same but add the ground freeze-dried strawberries.

2-Next: in another bowl for each dough, beat the unsalted butter and granulated sugar until light and fluffy this step helps create that perfect cookie texture. Add the egg and the respective flavorings: lychee flavor for one and vanilla plus almond extract for the other. Gradually mix in the dry ingredients until just combined, and if you want, add gel food coloring to the lychee dough for a fun look.

3-Once your doughs are ready, chill them; the strawberry dough needs at least 30 minutes in the fridge. Shape the dough into small balls, about 2 teaspoons each, then press one lychee ball with one strawberry ball to form a larger ball. Rolling these in sugar adds a sparkly finish before placing them on the baking sheets. Bake for 13-15 minutes until the edges are set, then let them cool on the sheets for a bit before moving to a wire rack. Total time includes chilling, mixing, baking, shaping, and cooling, making it a rewarding process for home bakers.