Easy Beetroot Heart Cookies with Lemon and Ginger

ByDreana
Beetroot Heart Cookies

Sweet, zesty, and blushing with beet—these beetroot heart cookies are as charming as they are delicious.

If Valentine’s Day had a signature scent, it might just be the cozy perfume of roasted beetroot mingled with lemon zest and ginger, wafting from your oven. These little heart-shaped cookies aren’t just adorable—they’ve got soul. Think shortbread-style crunch with a soft whisper of earthiness from the beet, a zippy kick of ginger, and that citrusy sparkle from lemon zest.

And let’s talk color. That bold, blushing pink? All-natural, baby. No food dye required—just a roasted beet and a little patience.

These cookies are perfect for love notes tucked into lunchboxes, edible place cards, or sweet little surprises in a tin. And the best part? They taste as good as they look.

Beetroot Heart Cookies with Lemon & Ginger

Beetroot Heart Cookies

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 (zest of 1 organic lemon; add more if dough needs help binding)
  • 1/4 tsp ground ginger (or 1/2 tsp freshly grated ginger for extra zing)
  • 2–3 tbsp thick beetroot purée (see below)
  • Pinch of salt

For the Beetroot Purée:

  • Roast a small beetroot wrapped in foil at 180°C (350°F) for about 1 hour or until tender.
  • Let cool, peel, and blend into a smooth purée.
  • For the silkiest texture, press through a fine mesh sieve.
  • You’ll need 2–3 tablespoons.

Instructions

  • In a large mixing bowl, combine flour, salt, powdered sugar, and cold butter. Use your fingers or a pastry cutter to work it into a crumbly mixture.
  • Add vanilla extract, lemon zest, ground ginger, and 2 tablespoons of beetroot purée. Mix until a dough forms. If it’s too dry, add a bit more purée or a spoonful of milk. You’re aiming for a smooth dough with a vibrant deep pink hue.
  • Wrap in cling film and chill in the fridge for at least 30 minutes. This helps the dough firm up and makes rolling easier.
  • Roll out dough on a lightly floured surface to about 5 mm (1/5 inch) thick. Use minimal flour to preserve that gorgeous color.
  • Cut out hearts (or whatever shape you love) and place on a parchment-lined baking sheet.
  • Bake at 180°C (350°F) for 10–12 minutes. Edges should stay pale so the color stays vivid.

This batch makes around 55 small heart cookies (4–5 cm cutters). Perfect for sharing—or hoarding. We won’t judge.

Variations & Substitutions

  • Spice it up: Add a pinch of cinnamon or cardamom for a warmer, cozier vibe.
  • Citrus swap: Orange zest works beautifully if you’re out of lemons.
  • Vegan version: Use vegan butter and a dash of plant milk to bring the dough together.
  • Gluten-free option: Try a 1:1 gluten-free flour blend, but chill the dough well before rolling to prevent cracking.

Storage, Prep & Make-Ahead Tips

  • Storage: Keep cookies in an airtight tin at room temp for up to 5 days.
  • Make-ahead: The dough can chill overnight. Let it sit a few minutes at room temp before rolling if too firm.
  • Freeze: You can freeze the shaped, unbaked cookies. Just pop them into the oven straight from the freezer—add 1–2 extra minutes to the baking time.

Packing Tips

These cookies are travel champs. Stack them between layers of parchment in a small tin or reusable box. Ideal for lunchboxes, bake sales, or sweet little thank-you gifts.

Time-Saving Hacks

  • Roast and purée your beet a day or two ahead—it keeps well in the fridge.
  • Double the batch of dough and freeze half for future cookie cravings.
  • Use a stand mixer with paddle attachment to make the dough faster (but hands work great too!).

Allergen Info & Diet Versions

  • Contains: Gluten, dairy.
  • To make it allergen-friendly:
    • Use dairy-free butter for a lactose-free or vegan version.
    • Swap flour for a trusted GF mix.
    • No eggs involved—so already egg-free!

Healthy Tips & Nutrition Notes

Beets bring more than color—they’re full of fiber, folate, and natural sweetness. Plus, using beet purée instead of artificial dye? Chef’s kiss. You also get a little vitamin C from the lemon zest and anti-inflammatory perks from ginger.

Mini Shopping List

Pantry Staples:

  • All-purpose flour
  • Powdered sugar
  • Vanilla extract
  • Ground ginger
  • Salt

Fridge/Fresh:

  • Unsalted butter
  • Organic lemon
  • Fresh beetroot

Optional but Lovely:

  • Fresh ginger (if subbing for ground)
  • Plant milk (if dough needs extra moisture)

Need a showstopper cookie that’s naturally pink, subtly spiced, and lemon-zesty? These beetroot hearts have you covered. Get ready to charm your cookie tin—and everyone around it.

If these beetroot heart cookies made you smile, I’ve got a few more treats up my sleeve you might love.

Start with these soft, cozy banana muffins—they’re the kind of snack that disappears fast (kids and grown-ups both approve).

Or maybe you’re craving something sunny? This coconut mango toast brings tropical vibes to breakfast in the easiest, most delicious way.

And hey, if you’re a Pinterest scroller like me, come hang out here! I pin all my latest kitchen favorites and fun new ideas.

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