Easy vegan sugar cookies filled with the prettiest of pink dragon fruit cream, a 2-ingredient cream that is full of magnesium, vitamin C and more. This sugar cookie recipe is super easy, so few ingredients, dairy-free and gluten-free, and so delicious, even on their own!
Vegan Sugar Cookies with Dragon Fruit Cream
These vegan sugar cookies are delicious by themselves, but add in a simple dragon fruit cream to sandwich them between, and things are just getting silly.
Sugar cookies are special, a little dessert that can be held in your hand. And this is not just a cookie, it is a cream-filled sandwich cookies.
Double fun. And double fun as well because the cream that stuffs this cookie is only two ingredients and so healthy. Why?
Because one of the two ingredients is dragon fruit.
What is Dragon fruit?
Dragon fruit, or rather Pitaya, is a tropical fruit that originated in South America. It tastes a bit like a kiwi, and comes in pink or white flesh. This cream, of course, is made with frozen pink pitaya.
I have to buy frozen because in my part of the world, it is really hard to find fresh pink pitaya. Nutrition -wise, this fruit is wonderful!
High in mood-boosting magnesium, fiber, iron, antioxidants, vitamin B and C and more.
And the second ingredient in the cream is no slouch either nutritionally, but the color comes solely from the pitaya. I don’t think that pink can be found anywhere else on earth, do you?
I think it actually brightens my mood to just look at a recipe made with pink pitaya.
How to Make These Vegan Sugar Cookies
This sugar cookie recipe is easy, few ingredients and is vegan. It is not the healthiest recipe of course since I use sugar. But it is dairy-free and whole organic foods are used. We all need a cookie some days, right?
And this one is extra chewy and on the soft-side if you under-cook it a bit.
And my favorite ingredient in it is a touch of lime juice – it adds just the perfect sparkle to the first bite.
This cookie recipe can really stand on it’s own, but I took it up a notch by sandwiching a magical cream between two cookies. That cream is the prettiest pink and full of nutrition.
I hope you try these cookies and leave a comment or share your image on instagram, tagging me.
If you are interested in more dragon fruit recipes, I have a lot! All spelled differently, haha. I just recently learned it is spelled as two words so I will be going around correcting…please don’t judge, lol.
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Vegan Sugar Cookies with Dragon Fruit Cream
Easy vegan sugar cookies filled with the prettiest pink dragon fruit cream, a 2-ingredient cream that is full of magnesium, vitamin C and more. The cookies are dairy-free, few ingredients, easy to bake and so delicious, even on their own!
Vegan Sugar Sandwich Cookies
Preheat oven to 350 degrees F.
Line a cookie sheet with parchment paper.
To make cookies
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.
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.
Put the dough in a covered container and refrigerate for one hour.
Remove half the dough, and working fast, roll 1 1/2 inch balls, and press each on the parchment-lined cookie sheet, about 1 inch apart. Do that with the remaining dough.
Return the cookie sheet to the refrigerator to chill again, about 15 minutes. Sprinkle with sugar now if you intend to.
Bake until lightly cracked on top, about 10 minutes.
To make dragon fruit cream
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 til creamy!
- While the cookies were cooling, I refrigerated my cream for about an hour to help it become more spreadable.
Build cookies by spooning a few tablespoons of cream onto the bottom of one cookies and top it with another!
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.
Dee Dine is the recipe developer and writer behind Green Smoothie Gourmet. She shares her super healthy wholesome recipes on her blog and her Instagram that she feeds her family and friends. She gravitates toward recipes that are fast to create, plant-based, nutritious, easy, and use familiar ingredients. And chocolate is always a good idea! More about Dee.