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Recipe Ingredients


  • 1 cup (2 sticks) Land O'Lakes unsalted butter softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 large egg
  • 2 tsp baking powder
  • 3 cups whole wheat pastry flour*


  • 1/2 cup (1 stick) Land O'Lakes butter softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 2-3 Tbsp beet or spinach juice
  • 1-2 drops almond extract optional (will help mask any beet flavor)

Recipe Directions


  1. Preheat oven to 400 degrees F. Move top rack to top one-third of oven.
  2. Cut butter into chunks. In a standing mixer, cream together butter and sugar. Add egg and vanilla and blend well.
  3. In a separate bowl, combine baking powder and flour.
  4. Add flour mixture to butter mixture, one cup at a time, blending well after each addition. Combine just until all blended. Dough will be stiff. Do not chill.
  5. Divide dough into two balls. On a floured surface, roll each ball into a circle 1/8 inch thick. Cut out cookies and bake for 6-7 minutes.
  6. Let cookies sit one minute, then remove to a wire rack to cool completely before frosting.


  1. Combine butter and sugar with a standing or hand mixer.
  2. Add vanilla extract.
  3. Add beet or spinach juice, one teaspoon at a time, until you achieve the consistency you want.

Recipe Notes:

*Whole wheat pastry flour is essential to this recipe. If you can’t find whole wheat pastry flour and only have regular whole wheat flour, follow the recipe above using 1 ½ cups all-purpose flour and 1 ¼ cups whole wheat flour (measure the amounts, then sift together). We tested them using that ratio and they came out well.

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