Beeting Heart Cookies

Serves - 24
Beeting Heart Cookies
Spirulina Yogurt Dip Reading Beeting Heart Cookies 2 minutes Next Carrot Pumpkin Coconut Soup


  • 1 cup organic sugar
  • 1/2 cup organic butter, softened
  • 1 large egg
  • 1 tablespoon water
  • 1 1/2 teaspoons vanilla
  • 11/4 teaspoon salt
  • 1/4 teaspoon cinnamon powder
  • 2 cups gluten-free all-purpose flour + more for rolling/dusting
  • 3 tbsp yoso vanilla coconut yogurt
  • 1 tbsp beet powder


  1. In a large bowl, cream the sugar and butter at medium speed.
  2. Add the egg, water, vanilla, salt, and cinnamon. Blend until mixed well.
  3. Add the flour. Mix at a low speed until well combined.
  4. Cover and refrigerate for at least 1 hour.
  5. Preheat the oven to 350F. Line a baking sheet with parchment paper and set aside.
  6. Roll out the dough onto a lightly floured surface, about 1/4-inch thick.
  7. Cut out the dough with selected cookie cutters, and place the cookies on the baking sheet. Make sure the cookies are not touching.
  8. Reform and roll out the scrap dough, then continue cutting more cookies.
  9. Bake for 10 to 12 minutes. Remove from the oven, and let the cookies cool for 5 minutes on the cookie sheet before removing them to a cooling rack. Cool completely before decorating.
  10. Store in an airtight container for up to 5 days.

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