Pink Dragonfruit Chewy Sugar Cookies — Natural Pink Food Color (Water-Soluble Extract)

Pink Dragonfruit Chewy Sugar Cookies — Natural Pink Food Color (Water-Soluble Extract)

Dolce Flav

Servings

24

Prep Time

15 minutes

Cook Time

12 minutes

Category

Natural Pink Food Color - Water Soluble

Make chewy sugar cookies with pink pitaya (dragonfruit) powder, then add an optional pink glaze once the cookies have cooled. The dough uses butter, sugar, vanilla and dragonfruit powder. If you use Dolce Flav Natural Pink Food Color, reserve it for the cooled glaze: its current product guidance favors cold and low-heat applications.

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)
  • 2 tbsp pink pitaya (dragonfruit) powder for the dough

Optional finishing/frosting (for sandwich or iced cookies):

  • 1 cup powdered sugar + 1–2 tsp milk for optional glaze; Natural Pink Food Color according to current product directions for a pink finish.

Directions

  1. 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.

  2. Mix dry ingredients. Whisk flour, baking powder, salt and 2 tbsp pink pitaya powder in a bowl; set aside.

  3. 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.

  4. Add egg & vanilla. Beat in the egg and vanilla until smooth.

  5. Add milk. Mix the 2 tbsp milk into the wet ingredients. The dragonfruit powder is already in the dry mixture. Reserve liquid Natural Pink Food Color for the optional cooled glaze.

  6. Combine dry + wet. With mixer on low, add the dry mix and mix until just combined. Do not overmix.

  7. 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.

  8. Chill (optional). For thicker, chewier cookies, chill scooped dough 15–30 minutes before baking.

  9. Bake. Bake 10–12 minutes until edges are set and bottoms are lightly golden. Centers will look soft. Check a fully baked sample for the final color; do not assume the powder will retain the same shade through baking.

  10. Cool. Let cookies cool 5 minutes on the sheet, then transfer to a rack to cool completely.

  11. Glaze or sandwich (optional). Once cookies are fully cooled, mix powdered sugar with 1–2 tsp milk for a glaze. For a pink glaze, measure Natural Pink Food Color according to its current product directions and test a small portion first. For sandwich cookies, pipe filling between cooled cookies.