Vegan Dragonfruit Sugar Cookies (Printable Version)
Soft chewy pink cookies infused with vanilla and dragonfruit for a naturally colorful vegan treat.
# What You'll Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 3/4 cup granulated sugar
06 - 1/2 cup coconut oil, melted and cooled
07 - 1/4 cup unsweetened dragonfruit puree (pink-fleshed pitaya)
08 - 1/4 cup unsweetened plant-based milk (almond, soy, or oat)
09 - 2 teaspoons pure vanilla extract
→ For Rolling
10 - 1/4 cup granulated sugar
# How To Make:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly distributed.
03 - In a large bowl, combine the granulated sugar, melted coconut oil, dragonfruit puree, plant-based milk, and vanilla extract. Whisk until the mixture is smooth and creamy.
04 - Gradually add the dry ingredients to the wet mixture, stirring with a spatula until a soft dough forms. Avoid overmixing to keep the cookies tender.
05 - Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball in the extra granulated sugar until evenly coated.
06 - Place the dough balls 2 inches apart on the prepared baking sheets. Gently flatten each ball slightly using your fingers or the bottom of a glass.
07 - Bake for 11 to 13 minutes, until the edges are set but the centers still appear slightly underbaked for a chewy texture.
08 - Let the cookies rest on the baking sheets for 5 minutes, then transfer to a wire cooling rack to cool completely.
# Expert Advice:
01 -
- The color comes entirely from dragonfruit, so you never need artificial dyes to get that gorgeous blush pink.
- They stay soft and chewy for days, which is rare for vegan cookies that skip the eggs and butter.
02 -
- If the coconut oil is even slightly warm when you mix it, the dough will become oily and spread too thin in the oven, so patience with cooling matters.
- The cookies firm up dramatically as they cool, so trust the slightly underbaked center and resist the urge to leave them in longer.
03 -
- Chill the shaped dough balls in the fridge for fifteen minutes before baking if your kitchen is hot, because cold dough holds its shape and stays thicker.
- Roll the balls in coarse sparkling sugar instead of regular granulated for a crunchier, more jewel-like crust that photographs beautifully.