Beet Almond Cookies
Soft, buttery, and naturally vibrant, these Beet Almond Sugar Cookies are everything you love about a classic sugar cookie, with a little twist. The KOYAH beet powder gives them a gorgeous pink glow, the almond paste adds richness, and the texture stays thick, soft, and tender even after cooling.
These cookies cut beautifully with cookie cutters, hold their shape, and bake up with the prettiest color. Perfect for Valentine’s Day baking, birthdays, baby showers, or just for fun in the kitchen with the kids.
Why You’ll Love These Beet Almond Cookies
- Naturally colorful without food dyes
- Soft and tender texture that stays that way
- Almond paste = bakery-level flavor
- Easy to mix, roll, and cut
- Freezer-friendly before or after baking
Ingredients Needed To Make Beet Cookies
- All-purpose flour
- Baking powder
- Fine sea salt
- KOYAH beet powder (for natural pink color)
- Unsalted butter
- Granulated sugar
- Almond paste
- Egg + egg yolk
- Vanilla extract
- Almond extract
- Extra sugar for rolling
How to Make Beet Almond Sugar Cookies
1. Mix the Dry Ingredients
Whisk together your flour, baking powder, salt, and beet powder. The beet powder provides the beautiful color, so adjust based on how vibrant you want your cookies to be.
2. Cream the Butter & Almond Paste
Beat the butter, sugar, and almond paste until the mixture is very light and fluffy. This step is key—proper creaming gives you those soft bakery-style cookies.
3. Add the Eggs & Extracts
Mix in the egg, yolk, vanilla, and almond extract until the dough is smooth.
4. Combine Wet & Dry
Add the flour mixture and mix just until the dough comes together.
5. Roll & Shape
Roll portions of dough into balls, coat in sugar, flatten slightly, and use cookie cutters if you want shaped cookies.
6. Bake
Bake until the edges are just barely golden. The centers should look soft—they’ll finish setting as they cool.
7. Cool & Store
Let cool completely on a rack. Store airtight to keep them soft.
Tips for Perfect Cookies Every Time
- Use cold-grated butter and almond paste for better texture.
- Don’t overbake, pull them when they look slightly underdone in the center.
- Chill dough if it feels too soft before cutting shapes.
- Beet powder deepens in color as the dough sits.
Frequently Asked Questions
Can I make these cookies without beet powder?
Yes. The beet powder is only for natural color. The cookies will still bake up soft, buttery, and delicious without it, they’ll just be a classic pale sugar-cookie color.
Does the beet powder change the flavor?
No. KOYAH beet powder gives beautiful color without adding a strong beet taste. Most people can’t detect it at all, especially with the almond and vanilla extracts.
Can I use food coloring instead of beet powder?
Absolutely. Gel food coloring works best. Add a small amount at a time until the dough reaches your preferred shade of pink.
Do I need to chill the dough?
Usually no. This dough is sturdy enough to scoop and bake right away.
But if you’re using detailed cookie cutters or your kitchen is warm, a short chill helps the shapes stay crisp.
Beet Almond Sugar Cookies
Ingredients
Instructions
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, salt, and beet powder until evenly combined; set aside.
- In a large bowl, beat butter, 1 cup sugar, and almond paste with an electric mixer on medium?high until very light and fluffy, about 2–3 minutes, scraping the bowl as needed.
- Beat in the egg, egg yolk, vanilla, and almond extract until smooth and well combined, scraping down the bowl.
- On low speed, gradually mix in the dry ingredients just until a soft dough forms and no dry streaks remain; do not overmix.
- Place the remaining 1/4 cup sugar in a shallow dish. Using a large 3?tablespoon scoop, portion dough into balls, roll each in sugar, and place on prepared baking sheets about 2 inches apart. Lightly flatten each ball with the bottom of a measuring cup then cut out into shapes with cookie cutters.
- Bake 10–12 minutes, until set and just beginning to brown at the edges; centers should still look slightly soft.
- Cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely. Store in an airtight container at room temperature for up to 3 days.
