shortbread cookies are so simple to make, five basic ingredients and you’re good to go. we added lemon zest to these ones and topped them with citrus beet glaze. you’d think frosting colored with beets might taste a little strange but it’s actually delicious…

Citrus Shortbread Cookies with Beet Glaze 
yield: 16 cookies


• 2 cups flour
• 1 cup unsalted butter at room temperature
• 1/4 teaspoon salt
• 1/2 + 1 cup powder sugar (more if needed)
• 1 teaspoon vanilla
• 2 tablespoons fresh lemon juice
• 2 teaspoons lemon zest
• 1 medium size beet

(optional 1 tbs coconut oil + 2 tbs white sugar for roasting the beets)

how to make it:

• combine flour and salt together in a small bowl and set aside

• zest the skin of your lemon, about two teaspoons or so and add to the flour mixture

• in a medium size bowl cream the butter with an electric mixer until smooth. add in 1/2 sugar and beat for another minute or two. next add the vanilla and beat until mixed. slowly add the flour mixture and stir by hand until just combined. do not over mix!

• place the dough on a piece of plastic wrap and press into a disk shape. let refrigerate for at least an hour and up to overnight.

• preheat the oven to 375F and take the chilled dough and roll it out on a floured surface until about 1/4 inch thick. cut into desired shape and place on a lined cookie sheet, put in the refrigerator to chill for 10-15 minutes. remove and place in oven and bake for 8 – 10 minutes.


• preheat your oven to 450F and peel the skin from your beet and cut into quarters (optional: coat them with a bit of coconut oil and a few pinches of sugar before placing them in the oven)

• roast them in the oven for 30-35 minutes or until tender. remove and let cool completely. place the cooled beets in a blender with a 1/2 cup of water. blend on high until the beets form a puree. the important part here is that it’s smooth, no lumps.

• place the remaining 1 cup of confectionaries sugar in a bowl and add 1/4 cup of the beet puree and two TBS lemon juice. whisk until combined and completely smooth, no lumps!  the color of the frosting will lighten and become thicker the more sugar you add so this is all personal preference. if it’s too dark add more sugar, too thick – add more puree.

• frost the cooled cookies with the beet glaze!

one quick tip – use the best quality butter you can find. when there are so few ingredients the taste of the butter really stands out. no butter substitutes, the real deal!

photos by: jesse chamberlin.
(frosting recipe by joanie cusack – want more food posts? go here!)


Add your own

    laura says:

    love jesse chamberlin’s photographs! nice post!

    laura says:

    love jesse chamberlin’s photographs! nice post

    They look so pretty! Gorgeous photographs 🙂

    These are alllllmost too pretty to eat!

    Alecia says:

    this sounds so interesting, but looks incredible.

    Simple and stunning – I love it!

    Tyler Anne says:


    Cuero&Mør says:

    Love the pictures!! we should try this in a gluten free version…looks yummy!!

    We have healthy and easy Recipes and DIY protects in our blog!! 😉 You would like it!!


    Taylor says:

    I can’t help but to always think of Dwight Schrute when I see beets. They sure do make for some gorgeous coloring! I can’t wait to try this recipe out.


    maggie says:

    I love shortbread. I love beets. I will be making these in the very near future.

    gretchen says:

    There is confusion as to the confectionary sugar amount, to add to cookie and amount to add to glaze. It reads to add in sugar and beat for another min or two but doesnt say how much. Do we assume 1/2 cup to cookie and 1 cup to glaze?

    bri says:

    thanks for pointing that out! the 1/2 cup is for the cookies and the remaining 1 cup is for the frosting.

    Andrea says:

    These cookies are beautiful! Love the color…beets + cookies, who knew!?!?! Thanks!



    Maria says:

    What a team. This is beautiful!

    So colorful! And a great natural food coloring.

    Deanna says:

    I surely thought I was mistaken when I saw “BEET COOKIES,” but I’m obsessed with the idea! Beets are my absolute favorite, and everyone always gives me a hard time for loving them. I will have to try this recipe so soon! Thanks for sharing.

    Rebecca says:

    I have a small obsession with beets. I’m so happy.

    These look delicious ! Love the colour of the betrooot to ! 🙂

    Jody says:

    These are just so pretty. I coincidentally made a beet salad (with lemon juice and chile powder) for dinner tonight and it was not good. SO i’m feeling pretty upset at beets right now. Or, I should reevaluate my skills as a cook. Hmm. Thanks for posting, these look great!

    Iris says:

    I’m growing some beets in my garden. So I’m definatly gonne make this!

    Anna says:

    oh my, they look so yummy!! and the pictures are just so, so pretty, i love them

    I have always been a big fan of beets AND cookies – so why not both? Great idea.

    These are so gorgeous! I have never done anything with beets except soup, but I would love to make this glaze

    amanda says:

    ohhhh man, oh man oh man, these look good! i love shortbread, i love beets, i love citrus glaze. thanks…

    Tasneem says:

    I am not a fan of beets but I love the color. I’ve never thought of trying them out with a cookie to mix up the flavor.

    kaylee says:

    I’ve made this recipe a couple times now and love these cookies!! I thought I’d share an alternative to rolling out and cutting the cookies:

    I liked to roll the dough into little balls, then flatten them on the baking sheet with the bottom of a glass. A nice alternative for someone lazy like me 🙂

    designlovefest says:

    love this alternative!

    LuJean Holst says:

    I want to cook these to use up some leftover plain beet purée (just roasted beets chopped up in a food processor). Can you please give me an estimate on how much plain beet purée is in a medium beet?

    designlovefest says:

    hey there!

    start by using 1/4 cup of the beet puree with the 1 cup confectioners sugar and adjust until you get the color you like. then take the recipe from there!

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