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Passionfruit cookies. I mean when you think of cookies with Passionfruit flavor, you don’t generally think of a sugar cookie that actually tastes like passionfruit, right? It’s more of a thumb print cookie with passionfruit curd or icing or something ontop.

But because I have a two year old toddler at home, that gets dirty really fast, (I mean we’re talking sticky fingers, sticky face, sticky couch, tv.. you name it!) that’s why I avoided making a cookie with a filling ontop or inside, I rather made a sugar cookie which has passionfruit infused in it! You get an amazing flavor of passionfruit, plus LESS MESS! Which is a win in my world! 😎

The cookie itself is my sugar cookie recipe, but I’ve added passionfruit juice into the batter. This gives it that amazing flavor and it even gives a bit of a crunch to the cookie. So they’re not your usual soft and chewy cookie. And I love it!

Here’s how you bake them!

INGREDIENTS :

• 226g (1 cup) unsalted butter, room temp
• 200g (1 cup) sugar
• 1 1/2 tsp vanilla extract
• 1 large egg
• 325 g (2 1/2 cups) flour
• 3/4 tsp baking powder
• 3/4 tsp salt
• 2/3 cup of passionfruit pulp (I use frozen)
• 1/2 cup sugar
• 3 tbsp lemon juice

To decorate – recipe for Royal Icing is here! Click Here!

METHOD :

1. First make the passionfruit sauce – in a saucepan over medium heat, add the passionfruit pulp (you don’t need fresh passionfruit for this, just make your life easy and buy frozen like I do). Then add in the sugar and the lemon juice. Using a spoon, mix slowly until the sugar has melted and the juices start to boil. Leave it to thicken slightly then sieve into a clean bowl so you catch all the seeds and cool completely. (I put it straight into the freezer so it cools down faster, but make sure not to forget about it otherwise it will freeze!)
2. Once cooled take out and leave to the side u til time to use.
3. Next – In a stand mixer fitted with a paddle attachment, (you could also do this by hand using a wooden spoon, just might take a little longer and little more strength), add in the softened butter and sugar. Mix at medium speed until thoroughly combined.
4. Then add in the egg and vanilla. Mix until evenly combined. Add in the cooled passionfruit and mix until thoroughly combined.
5. In a separate small bowl, sift in the flour, baking powder and salt and mix.
6. Pour half of the dry ingredients into the mixture and mix on low speed, then add in the rest, until combined and the dough starts pulling away from the sides.
7. Pour out the dough onto plastic wrap/clingfilm (I usually just divide the dough in the half and use only one half, and save the other for later). Wrap and place into freezer for 15 min or fridge for 40 min. * You can freeze the dough for up to 3 months!
8. Pre-heat the oven to 175C (350F) Take the dough out, and roll it out onto a lightly floured surface until about 1 cm (1/4″) thick (for thicker cookies or 1/2cm (1/8″) for thinner cookies. Use a cookie cutter to cut out shapes. Place onto tray lined with baking paper, and bake for 9-10 min in the middle of the oven – or until the edges are just about to turn golden brown. Take them out and let the rest completely before removing them. Make sure they are completely cooled before icing/frosting them – if you want to. Or you could just grab one straight away like I do and eat them! 🙂 To store – keep in an airtight container for unto 1 month.

Enjoy!