Ingredients
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1 cup all-purpose flour
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½ teaspoon baking powder
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2 tablespoons sugar
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¼ teaspoon kosher salt
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½ cup raw beets, finely shredded
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2 tablespoons oil
Instructions
Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix the Dry Ingredients
In a mixing bowl, whisk together the flour, baking powder, sugar, and salt.
3. Add the Beets
Add the finely shredded raw beets to the flour mixture. Use your hands to toss the beets through the flour until they’re evenly coated.
4. Make the Dough
Add the oil and work the mixture together with your hands.
Keep kneading until everything is well combined and a smooth dough forms. Make sure the sugar and salt from the bottom of the bowl are fully incorporated.
5. Roll and Shape
Shape the dough into a flat disk. Place it on parchment paper or a clean, dry surface and roll it out to about ½ inch thick.
Cut the dough into squares with a knife or use small cookie cutters to make fun shapes.
6. Bake
Arrange the cookies on the prepared baking sheet.
Bake for 15–17 minutes, until cooked through and lightly crisp.
Let cool before serving.
Notes
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Use raw beets: Finely shredded raw beets are essential for this recipe. Cooked or canned beets won’t work the same way.
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Shred finely: Fine shreds blend more easily into the dough and give the cookies a smoother texture.
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Knead thoroughly: Make sure the salt and sugar are evenly distributed throughout the dough before rolling.
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Keep the shapes similar: Cookies with similar sizes and thicknesses will bake more evenly.
