Easy Beetroot Heart Cookies Recipe With Lemon and Ginger
This beetroot heart cookies recipe has become one of my absolute favorite bakes to make when I want something charming, colorful, and surprisingly simple. These cookies are soft, buttery, delicately sweet, and naturally pink—no food coloring needed. The vibrant color comes entirely from roasted beetroot, and the subtle mix of lemon zest and ginger gives them a brightness that makes each bite memorable.
I love making these cookies for so many occasions. They’re perfect for Valentine’s Day, anniversaries, baby showers, birthday platters, and even simple everyday snacking when I want something cute but not overly sweet. And because this recipe makes a generous batch, it’s ideal for sharing. You can divide the dough, freeze half, or bake everything at once and gift them in little bags or jars.
What I love most about this recipe is how playful it feels. The dough is incredibly soft and easy to work with, the color is a total showstopper, and the process—from roasting the beetroot to cutting the heart shapes—feels cozy and therapeutic.
Every time I make this beetroot heart cookies recipe, I’m reminded that baking doesn’t have to be complicated to be beautiful. Sometimes all you need is a simple dough, a bit of creativity, and a pop of color.
Why You’ll Love This Beetroot Heart Cookies Recipe
Here’s what makes these cookies so special:
- Naturally pink thanks to roasted beetroot.
- Perfectly buttery with a hint of lemon and ginger.
- Easy to roll, cut, and bake—even for beginners.
- Great for gifting and seasonal holidays.
- Simple ingredients you probably already have.
- Makes about 55 small heart-shaped cookies.
And unlike many colored cookie recipes, there’s no artificial dye, no strange textures, and no overpowering beet flavor. The beetroot simply brings moisture, color, and a soft earthy sweetness that blends beautifully with the buttery base.
When to Make Beetroot Heart Cookies
This recipe fits into so many moments throughout the year, and you can easily adapt it depending on the occasion.
Try making these cookies for:
- Valentine’s Day dessert boxes.
- Kids’ birthday parties (the color always amazes them).
- Baby showers—especially pink-themed events.
- Afternoon tea or coffee gatherings.
- Holiday cookie boxes to add a unique pop of color.
- Spring brunch spreads.
- Quick homemade gifts for loved ones.
They’re also wonderful for meal-prep style baking weekends because the dough keeps extremely well in the fridge or freezer. And honestly, sometimes I make them just because I want a cheerful batch of heart cookies on my kitchen counter.
Beetroot Heart Cookies Recipe
What You’ll Need (Ingredients)
For the Cookies
- 2 cups (250 g) all-purpose flour
- 7 tbsp (100 g) cold unsalted butter, cubed
- 1/2 cup (100 g) powdered sugar
- 1 tsp vanilla extract
- 1 tsp finely grated lemon zest
- 1/4 tsp ground ginger
- 2–3 tbsp thick beetroot purée (instructions below)
- Pinch of salt
For the Beetroot Purée
- 1 small beetroot
To prepare:
- Roast a small beetroot wrapped in foil at 180°C (350°F) for about 1 hour or until soft.
- Let it cool, peel it, and blend until smooth.
- For a velvety finish, push it through a fine mesh sieve.
You’ll need only 2–3 tablespoons, but you can freeze the extra purée for future batches of this beetroot heart cookies recipe.
Step-by-Step Instructions
These photos give you a look into the process, but here is the detailed walkthrough so you can easily follow along in your own kitchen.
1. Mix the Dry Ingredients
In a large bowl, combine:
- Flour
- Salt
- Powdered sugar
- Cold butter cubes
Use your fingertips or a pastry cutter to work everything into a crumbly mixture.
You’re aiming for a sandy texture without large butter lumps.
2. Add Flavor and Color
Now add:
- Vanilla
- Lemon zest
- Ground ginger
- 2 tablespoons of beetroot purée
Mix until the dough begins to come together. If it’s too dry, add a small spoonful of milk or a bit more beetroot purée.
You’re looking for a smooth dough with a vibrant, deep pink color. The dough should feel soft and pliable, not crumbly and not sticky.
3. Chill the Dough
Shape into a ball, wrap tightly in cling film, and refrigerate for at least 30 minutes. Chilling makes it:
- Easier to roll
- Less likely to crack
- Better at holding the heart shape while baking
4. Roll It Out
Lightly flour your work surface. Roll the dough to about 5 mm (1/5 inch) thickness.
Try to use as little flour as possible so you don’t mute the color.
5. Cut Out the Hearts
Use your favorite heart-shaped cookie cutter, or any shape you like. Place the cookies on a parchment-lined baking sheet, leaving a little space between them.
6. Bake
Bake at 180°C (350°F) for 10–12 minutes.
The edges should remain pale—this keeps the color bright and prevents over-baking.
Let them cool completely before storing or serving.
This recipe makes around 55 small heart cookies, making it perfect for sharing or gifting.
Variations & Substitutions
One of the best parts about this beetroot heart cookies recipe is how customizable it is. You can adjust the flavor or dietary needs without sacrificing the beautiful color or texture.
Some ideas:
- Add warm spices
A pinch of cinnamon or cardamom brings an extra cozy note. - Use orange zest instead of lemon
This gives a sweeter citrus flavor. - Vegan version
Swap butter for vegan butter and use a splash of plant milk if needed. - Gluten-free option
Use a 1:1 gluten-free flour blend. Just be sure to chill the dough well to avoid cracking.
Tips for Baking the Perfect Beetroot Cookies
A few little techniques go a long way in this recipe:
- Roast the beetroot instead of boiling—it keeps the flavor and color stronger.
- Use powdered sugar, not granulated sugar, for a smoother, shortbread-like texture.
- Don’t over-mix once the dough forms, or the cookies may become tough.
- Keep the dough cold until rolling so the cookies hold their shape.
- Avoid over-baking; the cookies should stay lightly colored on the edges.
If you want the cookies even pinker, add an extra teaspoon of beet purée while mixing, but avoid adding too much liquid or the dough may become sticky.
Serving Ideas
These cookies look gorgeous on their own, but you can dress them up a bit:
- Dust lightly with powdered sugar.
- Drizzle with a thin lemon glaze.
- Dip one half in white chocolate.
- Sandwich them with lemon buttercream for a bite-sized dessert.
They pair beautifully with tea, coffee, or a dessert platter featuring other colorful treats.
Storage and Freezing
These cookies store well—another reason I love making them.
- Room temperature: Store in an airtight container for up to 5 days.
- Fridge: Keeps for about 7–8 days.
- Freezer: Freeze baked cookies or unbaked dough for up to 2 months.
If freezing the dough, divide it into two portions, wrap tightly, and thaw in the fridge overnight before rolling.
More Recipes to Try
If you enjoy this beetroot heart cookies recipe, you’ll probably love these other comforting, simple, and beautifully flavored bakes on my site:
- My Easy Waffle Recipe (fluffy homemade vanilla waffles):
https://dailyappetizer.com/easy-waffle-recipe-fluffy-homemade-vanilla-waffles/ - The Best Banana Bread Recipe with Chocolate Chips:
https://dailyappetizer.com/the-best-banana-bread-recipe-with-chocolate-chips/ - My Easy Cinnamon Ginger Pumpkin Scones Recipe:
https://dailyappetizer.com/easy-cinnamon-ginger-pumpkin-scones-recipe/
And if you want to keep up with all my new recipes, I share every fresh post on Pinterest.
Follow me here to never miss an update:
https://www.pinterest.com/dailyappetizer/
Final Thoughts
This beetroot heart cookies recipe is one of those simple, joyful bakes that never fails to brighten a day. The process is relaxing, the colors are naturally beautiful, and the flavors feel delicate yet uplifting. Whether you bake them for someone special or just for yourself, they bring a lovely homemade charm to any moment.
They’re the kind of cookies that make people stop and say, “Wait, how did you make that color?”
And you get to smile and say, “Just beetroot.”
If you make them, I’d love to know how they turned out. Try different shapes, experiment with spices, or keep them classic and pink. No matter what you choose, these little hearts are always a delight to bake and share.
Enjoy your baking time, and don’t forget to check out the other cozy recipes linked above for your next kitchen adventure.
Beetroot Heart Cookies Recipe
This beetroot heart cookies recipe has become one of my absolute favorite bakes to make when I want something charming, colorful, and surprisingly simple. These cookies are soft, buttery, delicately sweet, and naturally pink—no food coloring needed. The vibrant color comes entirely from roasted beetroot, and the subtle mix of lemon zest and ginger gives them a brightness that makes each bite memorable.
Ingredients
- 2 cups (250 g) all-purpose flour
- 7 tbsp (100 g) cold unsalted butter, cubed
- 1/2 cup (100 g) powdered sugar
- 1 tsp vanilla extract
- 1 tsp finely grated lemon zest
- 1/4 tsp ground ginger
- 2–3 tbsp thick beetroot purée (instructions below)
- Pinch of salt
- 1 small beetroot
Instructions
The Beetroot Purée:
- Roast a small beetroot wrapped in foil at 180°C (350°F) for about 1 hour or until soft.
- Let it cool, peel it, and blend until smooth.
- For a velvety finish, push it through a fine mesh sieve.
You’ll need only 2–3 tablespoons, but you can freeze the extra purée for future batches of this beetroot heart cookies recipe. 1. Mix the Dry Ingredients
In a large bowl, combine:
- Flour
- Salt
- Powdered sugar
- Cold butter cubes
Use your fingertips or a pastry cutter to work everything into a crumbly mixture. You're aiming for a sandy texture without large butter lumps.
2. Add Flavor and Color
Now add:
- Vanilla
- Lemon zest
- Ground ginger
- 2 tablespoons of beetroot purée
Mix until the dough begins to come together. If it’s too dry, add a small spoonful of milk or a bit more beetroot purée.
You’re looking for a smooth dough with a vibrant, deep pink color. The dough should feel soft and pliable, not crumbly and not sticky.
3. Chill the Dough
Shape into a ball, wrap tightly in cling film, and refrigerate for at least 30 minutes. Chilling makes it:
- Easier to roll
- Less likely to crack
- Better at holding the heart shape while baking
4. Roll It Out
Lightly flour your work surface. Roll the dough to about 5 mm (1/5 inch) thickness. Try to use as little flour as possible so you don’t mute the color.
5. Cut Out the Hearts
Use your favorite heart-shaped cookie cutter, or any shape you like. Place the cookies on a parchment-lined baking sheet, leaving a little space between them.
6. Bake
Bake at 180°C (350°F) for 10–12 minutes. The edges should remain pale—this keeps the color bright and prevents over-baking.
Let them cool completely before storing or serving. This recipe makes around 55 small heart cookies, making it perfect for sharing or gifting.
Notes
One of the best parts about this beetroot heart cookies recipe is how customizable it is. You can adjust the flavor or dietary needs without sacrificing the beautiful color or texture.
Some ideas:
- Add warm spices A pinch of cinnamon or cardamom brings an extra cozy note.
- Use orange zest instead of lemon This gives a sweeter citrus flavor.
- Vegan version Swap butter for vegan butter and use a splash of plant milk if needed.
- Gluten-free option Use a 1:1 gluten-free flour blend. Just be sure to chill the dough well to avoid cracking.
Tips for Baking the Perfect Beetroot Cookies
A few little techniques go a long way in this recipe:
- Roast the beetroot instead of boiling—it keeps the flavor and color stronger.
- Use powdered sugar, not granulated sugar, for a smoother, shortbread-like texture.
- Don’t over-mix once the dough forms, or the cookies may become tough.
- Keep the dough cold until rolling so the cookies hold their shape.
- Avoid over-baking; the cookies should stay lightly colored on the edges.
If you want the cookies even pinker, add an extra teaspoon of beet purée while mixing, but avoid adding too much liquid or the dough may become sticky.
Serving Ideas
These cookies look gorgeous on their own, but you can dress them up a bit:
- Dust lightly with powdered sugar.
- Drizzle with a thin lemon glaze.
- Dip one half in white chocolate.
- Sandwich them with lemon buttercream for a bite-sized dessert.
They pair beautifully with tea, coffee, or a dessert platter featuring other colorful treats.
