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26 March, 2014

beet flavored sugar cookies from icing

Comments : 19 Posted in : Eggless cookies, snack on by : apsara Tags: , , , , ,

When  frosting a big cake, we invariably end up with extra icing that can be stored in the fridge for a week. But even kids would not like to eat plain icing after consuming a rich cake just a few days before. After making this cake last week, I had some beet-colored icing made with palm oil shortening. I decided to make some cookies with it. This increases shelf life of remainder frosting and make a delicious evening snack.

Preparation time: 25 minutes makes: 10-12 cookies


whole wheat pastry flour- 1/4 cup + 2 tbsp.

almond meal- 1/4 cup

icing- 1/4 cup

Spectrum coconut oil- 2 tbsp.

vanilla extract- 2 tsp.

(The icing was made with 1 cup of organic Spectrum shortening, 2 1/2 cups of powdered sugar and 6-7 tsp. beet juice)


* Pre-heat oven to 325 °F.

* Mix all ingredients in a bowl and form a dough. Roll into small balls and flatten onto a parchment-lined baking sheet. Allow room for expansion.


* Bake for 14-15 minutes and cool on a wire rack. Store the crisp treats in an airtight box.



19 thoughts on : beet flavored sugar cookies from icing

  • March 27, 2014 at 1:31 am

    I am not a beet fan….do these taste like beets? I am very curious!

    • March 27, 2014 at 8:54 am

      they have no taste of beets, Lori. Only sweet.

      • March 27, 2014 at 11:03 am

        That’s so neat! The nutrition from beets, but not the taste! I like that! 🙂

  • March 28, 2014 at 2:28 pm

    These cookies look attractive. A very interesting way to use left over icing. That natural colouring is the winner!

    • March 28, 2014 at 5:03 pm

      that’s true, Sridevi. The color is gorgeous, with no taste of beets!

  • March 29, 2014 at 4:29 pm

    I have never used icing for cookies. So interesting! And they look brilliant! 🙂

    • March 29, 2014 at 5:06 pm

      thanks, Diana!

  • March 30, 2014 at 1:22 pm

    HIhi, no body likes wasting left-overs 🙂 Great recipe!

  • March 31, 2014 at 12:09 am

    These look delicious, I know people use icing for cake pops and they are super moist so I am guessing the icing made for very moist cookies, what a great idea! Also love that you used natural color from beets, I have to look at the cake recipe 🙂

    • March 31, 2014 at 9:18 am

      Thank you! These are not very moist, maybe because it is made from whole wheat pastry flour. More of a crisp texture. 🙂

  • April 1, 2014 at 3:40 pm

    Beautifully simple and look very moorish!

  • April 10, 2014 at 10:23 am

    These look good. I my try these this weekend. I made some eggless muffins last weekend, I really liked them, although they were pretty sugary.

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