Name: Rose & Beet Pink Cookies Recipe
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Cuisine: Fusion
Ingredients: 3.5 ounces (100 g) almond flour (about 1 cup); 1 tablespoon tapioca flour or cornstarch or arrowroot powder; ¼ teaspoon (0.25 teaspoon) baking soda; 1 pinch salt; 3 tablespoons tahini; 3 tablespoons maple syrup; 1 teaspoon food grade rose water or vanilla extract or almond extract; 2 teaspoons beet juice powder or to taste; 1 teaspoon flaky sea salt, optional, or to taste; 12 mini dried rose buds, optional, for decoration purposes only

Jump to Recipe·4 from 8 reviews

There is something truly magical about the delicate combination of floral notes and earthy sweetness wrapped up in a beautiful blush hue, which is exactly what makes the Rose & Beet Pink Cookies Recipe a standout treat to share with loved ones. These cookies blend the nuttiness of almond flour and tahini with the subtle fragrance of rose water, perfectly highlighted by the natural pink vibrancy from beet juice powder. Whether you want to wow guests or simply brighten your day with a charming and wholesome sweet, this recipe offers an inviting way to experience a cookie that is as delightful to the eyes as it is to the palate.

Ingredients You’ll Need

This image shows seven small bowls of different ingredients placed on a light wooden tray over a white marbled surface. The largest bowl, made of light brown wood, is in the center filled with fine beige flour. To its right, there is a white bowl with pale yellow creamy sauce with a smooth texture. Surrounding the two main bowls, there are five small bowls: white coarse salt in the bottom left, greenish sea salt in the middle left, white powder (likely flour or sugar) in the top right, bright pink powder below the white powder, and dried small pink rosebuds in the bottom center. The ingredients create a colorful and textured mix. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients for the Rose & Beet Pink Cookies Recipe is surprisingly simple, yet absolutely essential to achieving that perfect balance of flavor, texture, and color. Each item plays a vital role, from the almond flour providing a tender crumb to the beet juice powder delivering that enchanting pink shade.

Almond flour (3.5 ounces / 100 g): This is the base of your cookies and adds a naturally sweet, nutty flavor with a wonderfully soft texture.
Tapioca flour (1 tablespoon): Acts as a binder and lends a slight chewiness to the cookies, though cornstarch or arrowroot powder can be substituted.
Baking soda (¼ teaspoon): Gives the cookies a subtle lift without overpowering their delicate structure.
Salt (a pinch): Enhances all the flavors and balances the sweetness beautifully.
Tahini (3 tablespoons): Adds a rich, creamy depth and a hint of earthiness that makes these cookies distinctively luscious.
Maple syrup (3 tablespoons): Provides natural sweetness along with a touch of warm, caramel-like notes.
Rose water (1 teaspoon): Infuses the cookies with that signature floral aroma; vanilla or almond extract can be used if you prefer.
Beet juice powder (2 teaspoons): The magical ingredient responsible for that soft, inviting pink color—adjust the quantity to get just the shade you want.
Flaky sea salt (1 teaspoon, optional): Adds a delicate crunch and a touch of savory contrast on top.
Mini dried rose buds (12, optional): Perfect for decoration and adding an extra romantic touch before baking.

How to Make Rose & Beet Pink Cookies Recipe

Step 1: Preheat and Prepare Baking Surface

Start by preheating your oven to 350ºF (180ºC). Line a baking tray with parchment paper to ensure your cookies bake evenly without sticking—a small step that makes a big difference!

Step 2: Combine Dry Ingredients

In a mixing bowl, add the almond flour, tapioca flour (or your chosen starch), baking soda, and a pinch of salt. Stir these together briefly to distribute the leavening and salt evenly throughout the flour.

Step 3: Mix Wet Ingredients into Dry

Next, incorporate the tahini, maple syrup, and rose water (or your chosen extract) into the dry mixture. Use a wooden spoon or spatula to blend everything until it forms a consistent dough. The tahini adds creaminess while the syrup provides sweetness, so the dough will come together with a lovely texture.

Step 4: Add Beet Juice Powder for Color

For a uniform blush pink color, add the beet juice powder to the whole dough and mix well. The amount controls the depth of pink, so start with less and add more if you want a stronger hue. Alternatively, if you prefer visually stunning cookies with two shades of pink, add about half of the beet juice first, mix, then divide the dough into two portions—adding the rest of the powder to one part for a bolder contrast.

Step 5: Shape and Bake the Cookies

Divide the dough into 12 equal balls and place them on your prepared baking tray. Press each ball down gently to flatten into little cookie discs—using parchment paper on your hand can help prevent sticking. Optionally, sprinkle a pinch of flaky sea salt and place tiny dried rose buds on top for a beautiful finish. Bake in the oven for just 7 minutes until edges set but cookies remain tender.

Step 6: Cool and Enjoy

Remove the cookies from the oven and let them cool on the tray for a couple of minutes. These cookies are best enjoyed slightly warm, paired wonderfully with a glass of cold plant milk, a fragrant cup of tea, or even an earthy beet latte to echo their vibrant color.

How to Serve Rose & Beet Pink Cookies Recipe

A wooden board holds twelve round cookies arranged in a loose grid. Each cookie is pinkish-purple with a cracked surface texture and is topped at the center with a small dried rosebud. There is a light sprinkle of coarse salt visible on the cookies. The background surface has a white marbled texture with some scattered dried rose petals around the board. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a sprinkle of flaky sea salt just before baking enhances both flavor and texture, lending a little burst of savory that contrasts beautifully with the cookie’s natural sweetness. You can also gently press mini dried rose buds into each cookie to boost their visual appeal and add a subtle floral note.

Side Dishes

These pink cookies pair wonderfully with light, fragrant beverages such as jasmine tea, chamomile, or a mild green tea. If you want to enjoy them as part of a sophisticated afternoon snack, consider serving alongside fresh berries or a delicate fruit sorbet to complement the floral notes without overpowering the cookies.

Creative Ways to Present

For a truly charming display, arrange your Rose & Beet Pink Cookies Recipe on a pastel-colored plate with edible flower petals scattered around. Stack some in a small basket lined with a linen napkin to bring a rustic elegance. You might also try layering them between parchment sheets in a glass jar as a thoughtful gift idea that highlights their unique beauty and flavor.

Make Ahead and Storage

Storing Leftovers

Store your baked Rose & Beet Pink Cookies Recipe in an airtight container at room temperature. They will stay fresh and maintain their tender texture for up to 3 days, making it convenient to enjoy them over several sittings without worry.

Freezing

If you want to keep these delightful cookies longer, freezing is a great option. Place them in a single layer on a baking sheet first to freeze solid, then transfer to a freezer-safe container or bag. They can be stored frozen for up to a month without losing their lovely flavor or texture.

Reheating

To enjoy your cookies warm again, simply let them thaw at room temperature for about 10 minutes and then warm gently in a low oven (around 300ºF/150ºC) for 3-5 minutes. This will refresh their soft, melt-in-your-mouth nature perfectly.

FAQs

Can I substitute the almond flour with regular flour?

Almond flour is key to the soft texture and natural sweetness in this Rose & Beet Pink Cookies Recipe, but you could experiment with a gluten-free blend or oat flour. Keep in mind the flavor and texture will change significantly without almond flour’s natural oils.

Is the beet juice powder necessary?

The beet juice powder is what gives these cookies their signature pink color. You can omit it, but the cookies will lose their visual charm. It also adds a very mild earthy sweetness, enhancing the overall complexity.

What if I don’t have rose water?

No worries! Vanilla or almond extract makes a fine substitute. Each will give a different aromatic twist but still complement the nutty and sweet base flavors beautifully.

Can I make these cookies vegan?

This recipe is naturally vegan since it uses maple syrup as a sweetener and tahini for richness. Just double-check your vanilla or other extracts to ensure they’re vegan-friendly.

How do I achieve two tones of pink in the cookies?

Simply divide your dough into two halves; add different amounts of beet juice powder to each half. Then place some lighter dough cookies and some deeper pink dough cookies on the tray for a playful contrast.

Final Thoughts

Making these Rose & Beet Pink Cookies Recipe at home is such a joyful experience, combining thoughtful ingredients with a touch of creative flair. They surprise you with their softness, gentle flavor, and charming color, making them perfect for everything from casual tea times to special celebrations. I truly encourage you to give this recipe a try—you might just find your new favorite cookie that’s as pretty as it is delicious!