Pink Cookies
These beetroot powder cookies are subtly spiced with cinnamon, ginger, and vanilla, and are paired with milk chocolate chips for a decadent, naturally pink treat that’s perfect for any sweet craving.
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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.
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Nutrition values are estimates only, using online calculators. Please verify using your own data.
Serving: 1Cookie | Calories: 130kcal | Carbohydrates: 16g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 97mg | Potassium: 37mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 164IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 0.5mg
