Heart Beet Vegan Sugar Cookies

These Heart Beet Vegan Sugar Cookies are fun, festive, and super easy to make.

They’re soft in the middle, slightly crisp on the edges, and naturally pink from roasted beet purée—no food dye needed!

Whether you’re baking for a cozy night in or a sweet little treat to share, these cookies are full of flavor, color, and love.

Why I Love This Recipe

I came up with this one after making beet hummus and having leftover purée. I didn’t want to toss it—so I baked cookies. They turned out soft, earthy-sweet, and just the right kind of chewy. I was hooked.

Naturally colored with roasted beets
No eggs, no dairy—fully vegan!
Freezer-friendly dough
Soft but not cakey
Perfect for cut-out cookie shapes

Makes: About 20 cookies (using medium cookie cutters)
Total Time: 35 minutes
Active Prep Time: 15 minutes
Bake Time: 10–12 minutes

What You’ll Need

1 medium beet, roasted and puréed (about ¼ cup beet purée)
½ cup vegan butter, softened
¾ cup organic cane sugar
1 tsp vanilla extract
1½ cups all-purpose flour
½ tsp baking powder
¼ tsp salt
Optional: extra sugar for sprinkling on top

Pro Tips

Roast your beet the day before to save time.
Make sure your beet purée is completely cool before mixing.
Don’t overmix once you add the flour.
Chill the dough if it feels too soft before rolling it out.
Use a bit of flour on your surface and rolling pin to avoid sticking.

Tools You’ll Need

Mixing bowls
Hand mixer or stand mixer
Measuring cups + spoons
Baking sheet
Parchment paper
Cookie cutter (any shape)
Rolling pin
Rubber spatula

Substitutions and Variations

No beet? Use canned pumpkin for an orange-hued cookie
Gluten-free? Use 1:1 GF flour blend
Want crunchier cookies? Bake 2–3 minutes longer
Add-ins: Try a pinch of cinnamon or orange zest

Make Ahead Tips

You can make the dough ahead and chill it for up to 2 days. You can also freeze the cut-out cookies on a tray and bake from frozen—just add 1–2 extra minutes of bake time.

Let’s Bake Heart Beet Vegan Sugar Cookies

Step 1: Roast and Purée the Beet

Wrap 1 medium beet in foil and roast at 400°F for 45–60 minutes until fork tender. Peel and blend with a splash of water until smooth. Let cool completely.

Step 2: Cream Butter and Sugar

In a large bowl, beat ½ cup softened vegan butter and ¾ cup organic cane sugar until light and fluffy.

Step 3: Add Beet Purée and Vanilla

Mix in ¼ cup cooled beet purée and 1 tsp vanilla extract. Beat until fully combined and pink.

Step 4: Add Dry Ingredients

Sprinkle in 1½ cups all-purpose flour, ½ tsp baking powder, and ¼ tsp salt. Mix just until combined and dough forms.

Step 5: Roll and Cut

Roll dough ¼-inch thick on floured surface. Use heart-shaped cookie cutters or any shape you like.

Step 6: Bake

Place cookies on parchment-lined baking sheet. Bake at 350°F for 10–12 minutes until edges are set. Let cool.

Leftovers and Storage

Store cookies in an airtight container for up to 5 days at room temperature. Freeze baked cookies for up to 2 months. You can also freeze the raw dough (wrapped well) for 2–3 months.

Macros (per cookie, approx. 20 total)

Calories: 110
Fat: 5g
Carbs: 16g
Protein: 1g
Sugar: 9g
Note: Nutritional values are estimates and will vary based on exact ingredients used.

Why This Recipe Works (Quick Science)

Beets add natural sweetness and moisture without needing eggs.
Creaming the butter and sugar adds air, keeping cookies soft.
Baking powder gives a gentle rise, so they don’t flatten out.

Common Mistakes

Using hot beet purée: It’ll melt your butter and mess up the dough texture.
Overmixing the dough: Makes the cookies tough.
Not measuring flour properly: Too much and the cookies will be dry.

What to Serve With

A hot mug of chai or tea
Vanilla almond milk
Coconut whipped cream on the side
Drizzle with melted vegan chocolate for extra flair

FAQ

Can I use pre-cooked packaged beets?
Yes, just make sure they’re plain (no vinegar) and blend until smooth.

Can I use coconut oil instead of vegan butter?
Yes, use solid (not melted) coconut oil for best texture.

How do I make these gluten-free?
Use a 1:1 all-purpose gluten-free flour blend with xanthan gum.

Final Thoughts

These cookies are sweet, simple, and just a little different—in the best way. The beet gives them a fun color, and they bake up soft every time. Try them out and let me know how yours turn out in the comments. I’d love to hear what shape you picked too!