From 01/01/2023-01/31/2023, enjoy our Celebration New Year 23% Off Sitewide Sale
Feeling Good Superfood Eat Healthier & Live Happier




Update cart

Price excludes delivery, which is applied at checkout. Orders will be processed in USD

*By deselecting shipping protection, Suncore Foods
is not liable for lost, damaged, or stolen items


Sakura Red Beet Cookies

Prepare to get compliments from these chewy on the inside and crispy on the outside buttery Cherry Blossom Sakura Red Beet Cookies. Beautifully colored using Suncore Foods® Red Beet Supercolor Powder to achieve the pink festive hue! These bloomin' flower cookies are so much fun to make and eat! Will completely take the center stage and impress family and friends! We are stoked and we know you will too. 


Makes 9 Large Cookies

For the Vanilla Dough:
110g (1/2 cup) plant butter (stick) or dairy butter
30g (1/4 cup) powdered sugar
50g (1/4 cup) caster sugar
1 egg (Sub: 1 flax egg for vegan)*
1 tsp vanilla bean paste
1/8 teaspoon Suncore Foods® Rose Salt
70g (1/2 cup) almond flour
190g (1 1/2 cups) all-purpose flour
1 flax egg =1 tbsp freshly ground flax seed+3 tbsp water

For the Pink Dough:
1 tsp Suncore Foods® Red Beet Supercolor Powder


1. In the bowl of a stand mixer, beat butter and sugars until fluffy and light in color (5 min). Add egg and vanilla and mix to combine. Add almond flour and mix to combine.

2. Slowly mix in the flour, baking powder and salt beating until just combined. Divide dough in two equal pieces.

3. Add red beet powder to one of the pieces to make pink dough.

4. Refrigerate doughs for 30 min, then roll out into 6 mm thick.

5. Using a small flower cookie cutter, cut out flowers all over the two doughs.

6. Place pink flowers into the white dough and white flowers into the pink dough. Roll out to combine.

7. Cut out cookies and place on a lined baking sheet. Bake at 180C degrees for 8-9 minutes.

Leave a Comment