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Pink Valentine's Day Cookies

Easy 'healthy' take on this classic frosted cookie!
Course: Dessert
Cuisine: American
Keyword: pink frosted cookies, cookies, beet root powder
Author: Shaun Myrick

Ingredients

Cookies

  • 2 tsp baking powder
  • 1 pinch kosher salt
  • 2 1/2 cups all purpose flour
  • 5 tbsp corn starch
  • 1 teaspoon cardamom
  • 1 1/4 cups sugar
  • 1 stick unsalted butter
  • 1/3 cup shortening
  • 1 egg
  • 1 egg white
  • 2 tsp good vanilla not imitation
  • 1 dash almond extract You could use a splash of amaretto

Frosting

  • 1/4 cup unsalted butter room temperature
  • 1/4 cup shortening
  • 1 tsp good vanilla
  • 1 pinch kosher salt
  • 2 1/2 cups powdered sugar sifted
  • 1/4 cup cream
  • 1 1/2 tsp beet root powder

Instructions

Make Cookie Dough

  • Sift together the baking powder, salt, flour, cornstarch, and cardamom. Set aside. 
    In the bowl of a mixer beat together the shortening, butter and sugar until fully combined and lightly fluffy. 
    On low add in the egg and egg white, and extracts, until fully incorporated. 
    Still on low gradually add in the flour mixture, mix until just combined.
    Cover and chill for at least 4 hours or over night. 

Bake Cookies

  • Preheat oven to 350 degrees, line cookie sheets with parchment. 
    Use a 1 1/2 inch cookie scoop. I scooped 2 scoops and then rolled them together to form uniformly sized large cookies. Place 6 per baking sheet.
    Use a water glass and lightly press the balls of dough slightly flat. 
    Bake for 10 minutes, cool slightly on baking sheet and then transfer to cooling rack.

Frosting

  • In the bowl of an electric mixer, beat the butter and shortening together. Add in the vanilla and salt. 
    Slowly add in the powdered sugar with the mixer on low. Once all the powdered sugar is incorporated, add in the cream a little at a time. Turn speed up so that you slightly whip the cream into the butter mixture. 
    Add the beet root powder as much as needed to get the right color of pink.
    Use the same cookie scoop (cleaned of course) and plop a scoop of frosting on each cooled cookie. With an offset spatula spread out the frosting! 
    Enjoy! Last a week in an airtight container at room temperature although you will eat them well in advance of this.