Beetroot Cookies

These enchanting pink cookies combine the natural sweetness and gorgeous color of beetroot with a magical crinkled sugar coating. Secretly nutritious and irresistibly sparkly, they're perfect for surprising kids and adults alike with their beautiful appearance and delightful taste.

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Course: Dessert, Snack

Cuisine: American

Keyword: Cookie

Prep Time: 20

Cook Time: 12

Total Time: 32

Servings:

Calories: 78kcal

Equipment

Ingredients

1 small beetroot peeled and grated
1 large egg
2 tbsp butter or oil
1 tsp vanilla essence
¼ cup brown sugar
1 cup whole wheat flour
1 tsp baking powder
½ cup powdered sugar for coating

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cook grated beetroot in boiling water for 10-15 minutes until soft, then drain and blend into a smooth paste.
In a large bowl, mix whole wheat flour, brown sugar, and baking powder.
In a separate bowl, whisk together egg, butter, vanilla essence, and beetroot paste until well combined.
Add the wet ingredients to the dry ingredients and mix until a soft dough forms.
Roll dough into 1-inch balls using your hands.
Roll each ball in powdered sugar, coating generously.
Roll again in powdered sugar for a double coat to guarantee better crinkles.
Place cookies 2 inches apart on the prepared baking sheet.
Bake for 10-12 minutes until edges are set and tops are cracked.
Cool on baking sheet for 5 minutes before transferring to a wire rack.

Notes

Double-coating with powdered sugar is essential for achieving the signature crinkled appearance

Fresh beetroot can be substituted with pre-cooked vacuum-packed beetroot to save time

Coconut oil can replace butter for a dairy-free version

Dough can be made ahead and refrigerated for up to 2 days before baking

Store finished cookies in an airtight container for up to 5 days

For extra sparkle, mix edible glitter with the powdered sugar coating

Nutrition