“I don’t like beets”! That was my darling son’s response when I told him I had made Sweet Beet Cookies. I thought sandwiching the word beet between sweet and cookie would serve as sufficient enough distraction for Kenya. Not so much. And since I never want to trick my kids into eating foods that are good for them and hope they learn to love them on their own, simply calling this recipe something like Red Cookies was out of the question.
But if the name itself wasn’t a selling point, the site of these cookies was. As soon as Kenya actually saw them, his eyes lit up. “They’re beautiful,” he said. “I love beets!” As Kenya will now attest, not only are these cookies gorgeous, perfectly sweet and super crunchy, they’re also packed with folates and vitamin C. They’re the kind of treats that make everyone happy. Beet that!
Sweet Beet Cookies
Ingredients
- 1 cup all purpose flour
- 1/2 teaspoon baking powder
- 2 tablespoons sugar
- 1/4 teaspoon kosher salt
- 1/2 cup raw beets, shredded fine*
- 2 tablespoons oil
Instructions
- Preheat oven to 400F degrees.
- In a mixing bowl, whisk together the flour, baking powder, sugar, and salt.
- Using your hands, add the shredded beets to the flour mixture and toss to coat.
- Add the oil and work with your hands to bring the dough together (the salt and sugar will fall to the bottom of the bowl so make sure you knead the dough well to combine everything — the outcome will be a smooth dough).
- Form the smooth, sweet beet dough into a flat disk and roll it out to 1/2 inch thick on parchment paper or a dry clean surface.
- Using a knife, cut the dough into squares or use small cookie cutters to cut out shapes.
- Bake on a Silpat or parchment-lined cookie sheet for 15-17 minutes.
Notes
- *You can only use RAW fine shredded beets for this recipe. Using canned beets will not work because of the thickness of the beets and they are already cooked.
I was wondering if you have to peel the beets before you grate them or just grate them with the skin on?
thanks!
I also used half cup whole wheat flour and half cup all purpose and the dough consistency came out perfect.. i know several other people commented on dough being too sticky and oily
Let’s see if my critics go for this…
Istanbul Fan…
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I just made these and the dough was very much like playdoh. After baking, they came out to be more like crackers! They’re still tasty, so I’ll eat them. But, my 18 month old is having problems biting into them (so he just sucks on it).
I made these a few days ago and accidentally roasted the beets without realizing it said raw. Then I was doubling the recipe and, again by accident, put 4 times the beets with 2 times dry. I loved the recipe like that, very moist and cake-like. I tried again following the directions carefully and didn’t care for the crispier cookies, there wasn’t enough beet for us.
[…] Weelicious. I’m so glad my friend suggested the site. Today I made the beet cookies but used apple and carrot instead of beets-thanks to a mom who took the time to comment about the […]
I made these, they are yummy. But they came out a bit too dry/tough for my 13 month old son.
Any suggestions on how to get them softer or more moist?
Thanks,
I think I may have done something wrong. Mine only made a very small ball of dough. I rolled it out 1/4 thick and only made about 24 cookies. Any suggestions?
The only dumb questions are the ones you should ask but don’t. You should be able to get raw beets in the produce section of your grocery store. They look kind of like giant radishes or red turnips. You get a thick dough that you use a cookie cutter on. You don’t need more liquid as the beets have juice in them. I tried this with whole wheat flour and melted butter instead of the oil. And made them in the food processor with the metel chopping blade, worked great!
Some people seriously ask the dumbest questions…Where do you get raw beets? Seriously??? This recipe just doesn’t sound like it could come out without any liquid added aside from 2 T oil, you who have made it are brave!
felgi aluminiowe…
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[…]Weelicious â„¢ – Fast, Easy & Fresh Homemade Home Made Baby Food Babyfood Recipes, Toddler Food and recipes for the entire family! » Blog Archive » Sweet Beet Cookies[…]…
I’ve had great success with substituting 1/4 c unsweetened applesauce per egg in cake and bread recipes. I’ve never tried it in cookies…someone told me it doesn’t work….
Thank you for egg-free cookie recipes! It’s hard to know how to avoid egg in baked goods (especially when you are not good in the kitchen and have to have a recipe)
These were really good. For some reason our locally grown beets are not as red and a bit more juicy. So the first batch I did came out light pink. But I got some beet from the store and it was better. I added a little bit of beet powder I found to make sure the color turned out well. I also dipped the tops in a little sugar to add a little more sweet cookie flavor. 2 out of 3 kids liked these. My 2 yr old LOVES them!(I do too)