Beet Almond Sugar Cookies

A stack of red cookies topped with colorful sprinkles sits on a white plate. A small glass jar, possibly of milk, is visible in the background on the right side.

Naturally burgundy beet almond sugar cookies made with almond paste and beet powder. Soft, bakery style cookies perfect for Valentine’s Day and easy baking.

Course Dessert

Cuisine American

Keyword Almond, Cookies, Easy to Bake, Homemade

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 1097kcal

Ingredients

Dry

2½ cups all purpose flour 318 g
2 teaspoons baking powder
3/4 teaspoon fine sea salt
2 scoops KOYAH Organic Beet Powder 10.6 g total, depending on how vibrant you want the color

Wet

2 sticks unsalted butter, at cool room temperature (about 67°F) 226 g
1 cup granulated sugar (slightly reduced to balance added almond paste) 200 g
4 ounces almond paste, finely grated or very finely chopped 115 g
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1 teaspoon almond extract

For rolling

1/4 cup granulated sugar 50 g

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.

Notes

Color intensity: The amount of beet powder determines how deep the red goes, start with the amount listed for a rich burgundy, and add a touch more if you want it darker. A little goes a long way, so add gradually.
Almond paste swap: No almond paste on hand? You can leave it out, but you'll lose some of that soft, bakery style chew. If you do, consider adding an extra splash of almond extract to keep the flavor.
Make ahead: Dough can be frozen before baking shape into a disc, wrap tightly, and freeze up to 3 months. Thaw in the fridge overnight before rolling and cutting.
Freezing baked cookies: Baked cookies also freeze well for up to 3 months. Let cool completely, then layer between parchment in an airtight container.
Cookie cutter tip: Chill the dough well before rolling so shapes hold crisp edges when baking.
Storage: Keep baked cookies in an airtight container at room temperature for up to 5 days.

Nutrition