- 7 Tablespoons, room temperature Organic Unsalted Butter
- 0.3 cup Pure Cane Sugar
- 2 Tablespoons Light Brown Sugar
- 1 Organic Egg
- 1 teaspoon Pure Vanilla Extract
- 1 heaping cup Organic All Purpose Flour
- 0.25 teaspoon Baking Powder
- 0.25 teaspoon Kosher Salt
What makes them pink
- 1 bulb, juiced Red Beetroot
- 14 (1 per cookie) Chocolate Kisses
Whether you have a sweetheart or not, Valentine’s Day is the perfect excuse to eat some yummy sweets…and it doesn’t hurt when it’s cute and pink either!
Most pink or red desserts have red dye added to them to achieve that color but around here we don’t believe in food coloring!
These beautiful pink cookies get their color the natural way, with raw beet juice!
You are probably thinking “But I don’t want my cookies to taste like beets!” No worries, you won’t be able to taste the beet at all!
Bring Butter & Egg Up To Room Temperature
Juice The Beetroot
Mix Wet Ingredients
Preheat your oven to 350F.
In a large bowl or standing mixer, add the (very) soft butter and sugars.
Mix on medium speed until the butter and sugars are well combined and creamy.
If you are using a standing mixer, like a KitchenAid, use the paddle attachment.
Next, add in the egg and vanilla extract and mix until combined.
Add Dry Ingredients
In a separate bowl, add the flour, baking powder and salt. Mix with a fork or whisk.
Note: Baking soda instead of baking powder will mess with the pH of the beetroot color, so stick to baking powder.
Add the dry ingredients to the wet in 2 or 3 batches.
Mix on low until combined but not not over mix as it could result in a tough cookie.
Make The Batter Pink!
Time To Bake
Use a small ice cream scoop or a tablespoon to scoop the cookie dough onto a parchment lined baking sheet.
Scoop 8 or 9 cookies per baking sheet, about 2 inches apart.
Since this recipe was created with Valentine's Day in mind, it makes 14 small cookies...14 cookies for February 14th..get it? Haha!
Bake the cookies for 8-10 minutes.