Beet Love Cookies: The Valentine’s Day Treat that Strikes the Heart
If you’re looking for an idea for Valentine’s Day that combines romance, genuineness, and originality, the Beet Love Cookies are the answer. Characterized by a natural red color, these cookies combine the rusticity of beet flour with the delicacy of vanilla, creating a unique contrast of flavors and a melt-in-your-mouth texture. I suggest doubling the doses because they will literally be a hit!
Why is Beet Flour the “Superfood”?
In addition to the extraordinary visual impact, beet flour transforms a simple cookie into a wellness concentrate because it is rich in natural antioxidants. It also allows for shades ranging from deep pink to burgundy without chemical additives, aligning with the philosophy of clean labeling, a benchmark for those seeking healthy and natural products. Its earthy and sweet flavor pairs divinely with sugar and vanilla.
The Secret to the Perfect Shape
To ensure your “Love Cookies” maintain a defined shape and do not deform during baking, the secret is cold. After cutting out the “Love” inscription with the special cookie cutter, place the tray in the freezer for 10 minutes before baking: the thermal shock will seal the edges, ensuring a super professional result. Gift them to someone you love and you’ll win their heart! Are you ready to bake some love?
Other super “heartfelt” recipes for celebrating Valentine’s Day that might interest you:
- Rest time: 40 Minutes
- Preparation time: 15 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Valentine's Day, All Seasons
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while costing you nothing more!
- 3/4 cup type 1 flour
- 1/8 cup beet flour
- 1/4 cup powdered sugar
- 1/4 cup butter (cold)
- 1 tbsp egg yolk (about 1)
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 1 pinch salt
- 2 tsp egg white
- 1/4 tbsp beet flour
- 1 tsp powdered sugar
Tools
- 1 Large bowl
- 1 Sieve
- 1 Wooden spoon
- 1 Plastic wrap
- 1 Rolling pin
- 1 Cookie cutter
- 1 Baking tray
- 1 Mat
- 1 Cooling rack
- 1 Small bowl
- 1 Teaspoon
- 1 Piping bag
Steps
In a large bowl or food processor, combine and mix the beet flour and type 1 flour previously sifted.
Create a well, add the cold butter in pieces to the center, and work it by pinching it with your fingers or, if using the food processor, pulse briefly.
You should obtain a sandy mixture with a uniform color.
Then incorporate the powdered sugar, pinch of salt, and a teaspoon of lemon juice into the dough: the acidity helps set the natural beet pigment.
Finally, add the egg yolk (at room temperature) and the vanilla extract.
Knead quickly by hand until the dough becomes smooth and homogeneous. Flatten the dough, wrap it in plastic wrap, and let it rest in the refrigerator for 30′. This step is vital: it allows the beet fibers to hydrate and stabilizes the color.
After this time, take the dough again, roll it out with a rolling pin, and using the same plastic wrap to a thickness of about 1/8–3/16 inch.
Cut out your Love cookies with the special cookie cutter I found at Lidl Italy, but I have left a very similar mold to buy online in the Tools Section.
Transfer the cookies to a baking tray with a perforated mat as I did or normal parchment paper and place them in the freezer for 10′ before baking. This thermal shock will maintain the perfect shape. Bake at 356°F in static mode for 10′-11′*.
Remove from oven and let cool completely on a cooling rack.
Prepare the glaze by mixing powdered sugar and egg white, then also add beet powder and transfer to a disposable piping bag.
Decorate as desired the cookies with the glaze, then let dry completely at room temperature for about 5-6 hours and even longer before stacking them in a jar.
And voilà… the beet love cookies are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Love Cookies with glaze
Storage
👉The love cookies (with or without glaze) keep perfectly in a cool, dark, and dry place in an airtight container for 10-14 days. The glaze acts as a “seal” for the sugar, keeping the cookie crispy for longer.
Tips, notes, variations, and suggestions
🟣*Baking: beet flour is sensitive to high temperatures. To avoid the cookies turning brown, as happened to me, bake them at a more moderate temperature (320°F-338°F) always in static mode for about 12′-13′. It’s what I plan to do next time! Don’t wait for them to turn golden, they should just appear matte and dry. Cooling on the rack will give them the right crispiness.
FAQ (Questions and Answers)
1. Why does royal icing detach from the cookie?
This often happens if the shortcrust is too rich in butter or if the cookies have not been well cooled before decorating. Make sure the cookie is completely cool and “dry” on the surface.
2. Can I replace the butter for a Vegan version?
Absolutely yes. You can use solid coconut oil or a quality vegetable butter.
