Easy vegan dragon fruit pink 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!
Dragon Fruit Pink Cookies
These dragon fruit pink 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.
This classic vegan sugar cookie recipe is here. And if you want an even easier vegan sugar cookie recipe, you might want to use a recipe from my book, a 2-ingredient holiday sugar cookie recipe, that I am sharing on my blog here.
Cookies are so much fun. And making them into sandwiches, just doubles the 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!
How Nutritious is Dragon fruit
Dragonfruit is very high in diseasing-fighting antioxidants, as well as iron, magnesium and fiber. Read more here.
How Does Dragon Fruit Taste?
Like a mild kiwi. There are dark pink-fleshed versions and white flesh. I can only find white flesh here in DC so I use frozen pink pitaya when I want that gorgeous color.
How to Eat Dragon Fruit
If eating fresh, wash the fruit, cut in half, and scoop out the edible flesh. Cut into cubes for use in a smoothie, salad or to eat like a melon. A simple smoothie with dragon fruit is just the fruit of one blended with 1 cup coconut water and 1 cup mango. Spice it up with fresh ginger. Or try my Dragonfruit Smoothie here.
And the second ingredient in the pink cookie 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 Pink Cookies
This pink 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 recipe is really a version of my classic vegan sugar cookie recipe. It is extra chewy and on the soft-side if you under-cook it a bit.
And my favorite adaptation is adding a touch of lime juice – it adds just the perfect contrast to the sweet dragon fruit cream.
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.
Try My Other Dragon fruit or Pitaya Recipes
And here are a few vegan sugar cookie recipes:
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Dragon Pink Cookies
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 parchment paper and freeze 15 minutes.Then take it out, add another sheet of parchment paper on top and roll until it is about 1/2 inch thick. Peel off the top parchment. Cut shapes. I used a round cutter. And peel away dough between the cut out shapes. Repeat until you have a parchment full of cut out shapes.
- Return the cookie sheet to the refrigerator to chill again, about 15 minutes. Sprinkle with sugar.
- 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 founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients . On this blog you’ll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in biology, immunology and journalism. More about Dee Dine here.