Chunks of Rambutan fruit and fruity marshmallows are added to sugar cookie dough, for a tart and sweet sugar cookie! Don’t let the whack-a-doodle look of these little fruits scare you. They are super easy to work with and add such a unique flavor to the average sugar cookie! And the fruity marshmallows add an extra fruity (and fun) kick!
This is a sponsored blogging event and I was provided with the fruits used in this recipe in exchange for creating a blog post. All photos, recipes and opinions are my own.
Thanks to Melissa’s Produce for providing me with two full boxes of “Freaky Fruits” for our #FreakyFruitsFriday blogging event. It was so much fun to open up the box and discover a ton of fruits that were totally new to me!! I felt like I was on an episode of Chopped. Heheheh.
I wanted to experiment with the different fruits as much as possible, to bring you recipes that were easy for you to recreate and to make these fruits more approachable and familiar to you. The Rambutans sounded like they would make a great addition into a cookie dough, so I got busy working on a cookie dough base that would enhance the Rambutan flavor and not overpower it.
So what is a Rambutan? Rambutans are a common fruit in Asia, Australia and the tropical areas of Central America. Rambutans have a bizarre, hairy exterior that conceals a smooth, sweet white fruit within. You can easily peel open a rambutan by splitting the skin apart and spreading it back, just like you would peel an orange. And don’t worry! The hairy spikes are actually really soft. The flavor of a Rambutan can be described as slightly tart, and similar to the taste of a lychee or kiwi.
You know I can’t make a sugar cookie without rolling it into more sugar!!
Rambutan Marshmallow Sugar Cookies
Print RecipeIngredients
- 6 tablespoons unsalted butter, room temperature
- 1 cup granulated sugar
- 1/4 cup powdered sugar
- 1 egg, room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons lemon juice
- 1-3/4 cup all-purpose flour
- 1-1/2 teaspoons baking powder
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/4 cup chopped Rambutans
- 1 cup fruity mini marshmallows
- TOPPING:
- 1/4 cup white granulated sugar
Instructions
Peel the outer skin off the Rambutans and remove the flesh from the seed. Discard the seed and outer skin. Chop the Rambutan flesh into chunks. Set aside.
In the bowl of a stand mixer, affixed with the paddle attachment, add the butter and sugars. Mix on medium-high speed until light and fluffy. Add the egg, vanilla extract and lemon juice. Mix until all ingredients are well combined.
Change mixer to low and add the flour, baking powder, cornstarch, salt and nutmeg. Remove the bowl from the mixer and use a rubber scraper to ensure all ingredients are thoroughly incorporated. Fold in the Rambutans and mini marshmallows. Wrap dough in plastic wrap and chill in the refrigerator overnight.
Once chilled, preheat oven to 350-degrees and line two cookie sheets with parchment paper and set aside. Use a standard sized cookie scoop to scoop cookie dough balls. Roll the cookie dough balls in sugar and place dough balls a few inches apart on prepared cookie sheets. Cookies will spread during baking.
Bake cookies, one cookie sheet at a time, in 350-degree oven for 12-minutes, or until the edges of the cookies start to turn a light brown. Remove from the oven and if the cookies have become misshapen, use your fingers to push the cookies back into circle form. Let cookies set on the cookie sheet for 5-minutes before transferring to a wire rack to finish cooling completely.
Notes
Store cookies in an airtight container at room temperature.
Press a few more marshmallows on top as soon as you pull the cookies from the oven!!
XOXO,
Kelly
8 Comments
culinarycam
October 4, 2019 at 5:48 AMWhat an incredibly unique way to use rambutan! Wow. Thanks for joining in the #FreakyFruitsFriday fun.
Kelly
October 28, 2019 at 7:21 AMThank you!! i had so much fun playing with these 🙂
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October 4, 2019 at 6:24 AM[…] Rambutan Marshmallow Sugar Cookies by Kelly Lynn’s Sweets and Treats […]
Wendy Klik
October 4, 2019 at 5:55 PMWhat a fun cookie. I still have rambutan in my refrigerator and am excited to have so many recipes to try.
Kelly
October 28, 2019 at 7:23 AMThanks Wendy!!
Kelsie | the itsy-bitsy kitchen
October 6, 2019 at 6:05 PMI’ve never baked with rambutan but I totally have to now. These look delicious!
Kelly
October 28, 2019 at 7:23 AMThanks Kelsie!!!
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June 5, 2021 at 7:46 AM[…] Rambutan Marshmallow Sugar Cookies by Kelly Lynn’s Sweets and Treats […]