Pretty in Delicate Pink: Beetroot Powder Cookies That Charm with Subtle Hues
There’s something so satisfying about baking cookies that are both delicious and a visual treat. And while these beetroot powder cookies don’t scream pink as loudly as I hoped, their soft, rosy blush still feels magical. Combined with warm spices, creamy milk chocolate chips, and a bright hint of lemon zest, they bring a cozy charm to any occasion.
And let me tell you, these cookies are just as delightful as my favorite dodgeball team, the Nasty Nut Crackers. With team colors of black and pink, they’ve become my inspiration for all things fun and playful. Even if these cookies don’t quite match the vivid pink of our jerseys, they still remind me of game days and our team’s quirky spirit.
Ready to bake up a batch of cookies that charm with subtle beauty and big flavor? Let’s get started! 🎉
How do you make naturally colored cookies that taste as good as they look? Let’s dive in!
🥘 Ingredients
- Butter
- Beetroot Powder
- Granulated Sugar
- Baking Powder
- Baking Soda
- Salt
- Eggs
- Lemon Zest
- All-Purpose Flour
- Milk Chocolate Chips
- Ground Cinnamon
- Ground Ginger
See the recipe card for quantities.
🩷 Beetroot Butter: The Natural Hue Hero
Let’s talk about beetroot butter—an absolute game-changer in the kitchen! This vibrant, naturally tinted butter is created by melting butter and infusing it with beetroot powder, resulting in a soft pink hue that feels effortlessly elegant.
The best part?
It’s not just for cookies! Beetroot butter can be used to add a subtle earthy sweetness and a pop of color to so many dishes. Spread it on warm toast or pancakes for a whimsical breakfast, whip it into frosting for naturally blushing cakes and cupcakes, or even use it to create colorful, savory dishes like beet-infused mashed potatoes.
It’s a simple way to bring a touch of artistry to your cooking without the need for artificial food coloring. Plus, who doesn’t love the idea of butter that’s as beautiful as it is delicious?
🔪 Instructions
Step 1:
In a small saucepan over low heat, melt the butter and whisk in the beetroot powder until smooth. Simmer for about 5 minutes, then strain through a fine sieve to remove lumps. Let it cool to room temperature, then refrigerate until it firms up.
Step 2:
Cream the beetroot butter and sugar until fluffy in a large bowl. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, ground cinnamon, and ginger.
Step 3:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the milk chocolate chips.
Step 5:
Preheat your oven to 180°C (360°F). Line a baking sheet with parchment paper. Scoop the dough into small balls, about two tablespoons each, and place them on the sheet about 5 cm apart.
Step 6:
Bake for 10–12 minutes or until the edges are golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
🌱 Substitutions
Why stop at pink cookies when you can have a whole rainbow of naturally colored treats? If you dream of a vibrant green hue, swap out the beetroot powder for matcha powder. Not only does it give your cookies an irresistible emerald glow, but it also adds a hint of earthy goodness that pairs perfectly with a bit of citrus or creamy white chocolate.
Or maybe you’re in the mood for something bright and cheerful? Carrot powder is your go-to for creating a warm, sunset-orange butter or cookie dough. It adds a subtle, natural sweetness that feels like sunshine in every bite—perfect for cozy autumn treats or anytime you need a pop of color.
Whether you go green, orange, or stick with pink beetroot bliss, these naturally colored cookies are your ticket to a fun baking adventure—no artificial food dyes, just all-natural deliciousness. So, which one will you bake first?
🍽 Equipment
- Hand or Stand mixer
- Baking Sheet
- Whisk
- Close-meshed sieve
- Preserving jar
- Mixing Bowl
- Parchment paper/silicone mat
- Ice cream scoop (small)
- Silicone spatula
- Cooling rack
Other Recipes for You to Try
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📖 Recipe
Pink Cookies
Equipment
- Hand or stand mixer
- Baking pan
- Preserving Jar
- Parchment paper/silicone mat
- Ice cream scoop (small)
- Silicone spatula
Ingredients
- ¾ cup Butter
- 2 tablespoon Beetroot powder
- ¾ cup Granulated sugar
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
- 2 Eggs
- 1 teaspoon Lemon zest from 1 lemon
- ½ teaspoon Ground Cinnamon
- ½ teaspoon Ground ginger
- 2 cup AP-Flour
- 1 cup Milk chocolate chips
Instructions
- In a small pan on low heat, melt ¾ cup Butter and let it simmer for about 5 minutes with 2 tablespoon Beetroot powder.¾ cup Butter, 2 tablespoon Beetroot powder
- Keep "stirring" occasionally with the whisk to avoid lumps.
- Once you remove it from the heat, let it cool down slightly and strain it through a fine sieve.
- Put it in a refrigerator and let it firm up, or leave it overnight till it comes to room temperature.
- Now we need to make the cookie dough by beating the Beetroot butter with ¾ cup Granulated sugar for 2-3 minutes.¾ cup Granulated sugar
- Next add 2 Eggs and mix for another 2-3 minutes before adding 1 teaspoon Lemon zest, ½ teaspoon Ground Cinnamon, ½ teaspoon Ground ginger, 2 cup AP-Flour, ½ teaspoon Baking soda, ¼ teaspoon Salt, and 1 teaspoon Baking powder, and giving everything another mix before adding 1 cup Milk chocolate chips.1 teaspoon Baking powder, ½ teaspoon Baking soda, ¼ teaspoon Salt, 2 Eggs, 1 teaspoon Lemon zest, ½ teaspoon Ground Cinnamon, 2 cup AP-Flour, 1 cup Milk chocolate chips, ½ teaspoon Ground ginger
- Once the milk chocolate is added, give the cookie dough a stir with a spatula.
- Now we can use an ice cream scoop to portion the cookies on a baking pan covered with parchment paper, leaving space between the cookies (4 cm/ 2 inch).
- Bake the cookies in a preheated oven for 10-13 minutes at 180° C / 360° F.
- Leave the cookies on a cooling rack to cool. After cooling, store in an airtight cookie tin lined with greaseproof paper.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
⛑️ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For further information, check Safe Food Handling - FDA.
Nicole Kendrick says
I love the spiced flavor of these cookies. The color is so much fun, too. I can't wait to make them again!