Dragon Fruit Pink Cookies
Easy vegan dragon fruit pink cookies filled with the prettiest pink dragon fruit cream, a 2-ingredient cream full of magnesium, vitamin C and more. This sugar cookie recipe is super easy, dairy-free and gluten-free, and delicious even on their own. These vegan sugar sandwich cookies are extra chewy and on the soft side if you under-cook them a bit; a touch of lime juice adds the perfect contrast to the sweet dragon fruit cream. Dragon fruit (Pitaya) is a tropical fruit originating in South America that tastes a bit like a mild kiwi and comes in pink or white flesh; frozen pink pitaya gives the gorgeous colour.
Ingredients
| 125 g | all-purpose flour | |
| 66.67 g | organic cane sugar | |
| 1/4 tsp | 1.3 ml | baking soda |
| pinch | salt | |
| 56.75 g | vegan butter (e.g. Earth Balance) | |
| 1/2 tsp | 2.5 ml | vanilla paste (or extract) |
| 2 tbsp | 30 ml | lime juice |
| 1 can (13.6 oz) | full fat coconut milk (shake the can, do not refrigerate so the solids separate) | |
| 1 packet (3.5 oz) | frozen pink pitaya (dragon fruit) |
Instructions
Prep
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
To make cookies 2. In a small mixing bowl, stir together the flour, baking soda and salt. In a larger mixing bowl, use a hand-mixer to cream together the sugar, butter, vanilla and lime juice. 3. Add in the flour mixture, and mix or stir until all ingredients are incorporated into a dough. Texture can vary for so many reasons in baking — the flour brand and age, your atmospheric conditions. If the dough is too dry, add a bit of milk (I have used almond milk); if the dough is too wet, add a bit more flour. Knead these ingredients into the dough until you achieve a cookie dough texture. 4. Put the dough in parchment paper and freeze 15 minutes. Then take it out, add another sheet of parchment paper on top and roll until it is about ½ inch thick. Peel off the top parchment. Cut shapes (I used a round cutter). Peel away dough between the cut out shapes. Repeat until you have a parchment full of cut out shapes. 5. Return the cookie sheet to the refrigerator to chill again, about 15 minutes. Sprinkle with sugar. 6. Bake until lightly cracked on top, about 10 minutes.
To make dragon fruit cream 7. Open the coconut cream can, pour out coconut milk (save refrigerated for smoothies), and scoop the solid cream into your blender jar along with one thawed package of pink Pitaya. Blend till creamy! 8. While the cookies were cooling, refrigerate the cream for about an hour to help it become more spreadable. 9. Build cookies by spooning a few tablespoons of cream onto the bottom of one cookie and top it with another!
Storage
- For the cookies alone, not with cream centers, store unrefrigerated for 3-4 days. Or freeze for three months.
- For the dragon fruit cream, store that refrigerated in a sealed container for up to 1 week. Do not freeze, and do not attempt to make sandwich cookies and store them — the cookies will become too soft.
Prep time: 1 hr 15 mins. Cook time: 10 mins. Total time: 1 hr 25 mins. Cuisine: vegan, dairy-free. Servings: 12.