Log in
Pink Dragonfruit Chewy Sugar Cookies — Natural Pink Food Color (Water-Soluble Extract)
Dolce Flav
Rated 5.0 stars by 1 users
Category
Natural Pink Food Color - Water Soluble
Author:
Dolce Flav
Servings
24
Prep Time
15 minutes
Cook Time
12 minutes
These chewy pink sugar cookies use a Natural Pink Food Color — Water-Soluble Extract (or pink pitaya/dragonfruit powder) to give vivid, bakery-quality pink without synthetic dyes. The dough is a classic creamed-butter sugar cookie base adapted to hold liquid/powdered natural color — scoop, roll in sanding sugar, and bake until edges set for soft, tender centers. The result: Instagram-ready pink cookies that keep their flavor and color through normal baking temperatures.
Ingredients
-
2 ½ cups (312 g) all-purpose flour
-
1 tsp baking powder
-
½ tsp fine salt
-
1 cup (226 g) unsalted butter, room temperature
-
1 ¼ cups (250 g) granulated sugar (plus ~½ cup extra for rolling)
-
1 large egg, room temp
-
2 tsp pure vanilla extract
-
2 tbsp milk (or as needed)
-
1–2 tsp Natural Pink Food Color — Water-Soluble Extract OR 2 tbsp pink pitaya (dragonfruit) powder
Optional finishing/frosting (for sandwich or iced cookies):
-
1 cup powdered sugar + 1–2 tsp milk for simple glaze; add ¼ tsp extract for pink glaze.
Directions
Preheat & prep. Preheat oven to 350°F (175°C). Line baking sheets with parchment. If you want perfectly round cookies, chill scooped dough 15–30 minutes.
Mix dry ingredients. Whisk flour, baking powder, and salt in a bowl; set aside.
Cream butter & sugar. Beat butter and 1¼ cups sugar on medium-high until pale and fluffy (2–3 minutes). This creates tender, chewy cookies and helps color distribute evenly.
Add egg & vanilla. Beat in the egg and vanilla until smooth.
Add color & milk. If using a water-soluble liquid extract, add 1 tsp to the wet mixture and mix; add up to 1 tbsp milk if needed to maintain texture. If using pitaya powder, sprinkle it in and mix on low until evenly colored. Powdered natural colors often integrate best when mixed with dry ingredients. Adjust in small increments until desired pink is reached.
Combine dry + wet. With mixer on low, add the dry mix and mix until just combined. Do not overmix.
Scoop & roll. Using a cookie scoop, portion dough into 1.5-tbsp balls. Roll each ball in additional granulated or sanding sugar and place 2 inches apart on the prepared sheet.
Chill (optional). For thicker, chewier cookies, chill scooped dough 15–30 minutes before baking.
Bake. Bake 10–12 minutes until edges are set and bottoms are lightly golden — centers will look soft. Natural pink color may deepen slightly in the oven; powdered natural colors typically retain vibrancy inside the cookie.
Cool. Let cookies cool 5 minutes on the sheet, then transfer to a rack to cool completely.
Glaze or sandwich (optional). For glazed cookies mix powdered sugar with milk and ¼ tsp extract for color; for sandwich cookies pipe filling between cooled cookies.
Recipe Note
10 FAQ
Can I use pitaya (dragonfruit) powder instead of the extract?
Yes — pitaya powder is a common natural source of bright pink and works well in cookies; mix with dry ingredients for best texture.
Will natural pink color survive baking?
Many water-soluble natural colors and fruit powders hold up in standard cookie baking; exterior browning may mute the look but interiors stay pink.
How much extract or powder should I use?
Start with ½–1 tsp liquid extract in cookie dough or 1–2 tbsp pitaya powder (adjust by desired shade). Add gradually.
Do natural colors change flavor?
Small amounts add minimal flavor; pitaya is subtle, beetroot can be noticeable if used in large amounts.
Are powdered natural colors better than liquids?
Powdered colors often give more stable color without adding moisture; liquids blend quickly but may slightly change dough hydration.
Can I make these vegan or egg-free?
Yes — replace the egg with a flax egg or commercial replacer; chilling may help maintain texture. (Adjust baking times as needed.)
How do I prevent color fading over time?
Store cookies in an airtight container away from direct sunlight; powdered natural colors generally have better shelf-life than liquids.
Will the glaze keep the pink color better?
Yes — a tinted glaze (powdered sugar + a little extract) displays brighter pink on the surface and protects against browning.
Can I freeze the dough or baked cookies?
Cookie dough freezes well (portion into balls and freeze). Thaw and bake from chilled for best results. Baked cookies can be frozen in airtight bags up to 3 months.
Natural Pink Food Coloring Ideas for Cookies & Macarons
Natural pink food coloring ideas for cookies and macarons include using Natural Pink Food Color – Water Soluble Extract made from beetroot or radish, as well as other natural options like freeze-dried strawberry powder, raspberry juice, or pitaya (dragon fruit) powder, which add beautiful pink hues without artificial dyes.