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Whole Wheat Sugar Cookies with Beet Colored Icing

Delicious and nutritious sugar cookies, perfect for a holiday. Pink icing colored with beets.
Prep Time 1 hr
Servings 3 dozen


  • 3 sticks Butter softened
  • cups Sugar I like organic evaporated cane sugar
  • 4 eggs
  • ½ cup Powdered Sugar
  • 1 tsp vanilla
  • 5 Cups White Whole Wheat Flour I use Prairie Gold White Whole Wheat Flour, it is a lightter wheat flour. If you only have a coarse ground wheat, you may want to mix in half white flour for good results.
  • 2 tsp Baking Powder
  • 1 tsp Salt


  • Preheat oven to 400°. In a large mixing bowl, (a stand mixer is ideal). Cream together the butter and sugars until completely combined. Add the eggs one at a time, mixing well. Add vanilla. Mix in the flour two cups at a time, along with the baking powder and salt. Add the remaining flour and mix until the dough is smooth.
    Dust the counter with a mixture of flour and powdered sugar. Roll the dough out to approximately ¼" thick. Cut the dough into shapes. Place onto a lightly greased or parchment-lined cookie sheet. Bake for 7-8 minutes. Don't over brown them, just until the edges are set and slightly browned.
    To get the beet juice for the food coloring, I just chop up and boil one beet with barely enough water to cover the bottom half of the beet. I boiled it for about ten minutes until the water was nearly gone. Then after the beet is cool, I squeeze all of the beet liquid into the pan using a coffee filter.


  • Measure two cups of sifted powdered sugar into a medium bowl. Add 1-2 Tbs of milk. Stir until the consistency is smooth and spreadable. You don't want it too runny, but not too thick either. A bit thicker than honey is perfect! Add in a few drops of your beet coloring until you reach the desired color.