Pink Velvet Sandwich Cookies

Anna Olson's Pink Velvet Sandwich Cookies.
Anna Olsons Pink Velvet Sandwich Cookies.
Prep Time
30 min
Cook Time
10 min
12 Filled cookies

Pink is the new red! Naturally tinted, these soft chocolate cake cookies sandwich a whipped cream cheese frosting, but the magic is in the pink colour from, of all things, beets!



large raw beet
cup granulated sugar, divided
tbsp fresh lemon juice
tbsp 2% milk
tbsp unsalted butter at room temperature, cut into pieces
large egg
tsp vanilla extract
1 ⅓
cups all-purpose flour
tsp regular cocoa powder (not Dutch process)
tsp baking powder
tsp fine salt
tub Philadelphia Cream Cheese Whipped Frosting



The cookies should be stored refrigerated, for up to 2 days, but are tastiest when pulled from the fridge at least 30 minutes before serving.

Step 1

Preheat the oven to 350ºF (180ºC) and line 2 baking trays with parchment paper.

Step 2

Peel the beet, leaving the stem unpeeled and intact (so you can handle it without getting your fingers pink). Grate the beet into a deep bowl using the coarse side of a box grater and measure 1 cup (250 mL) loosely packed. Place this in a mini chopper or food processor with ¼ cup (50 g) of the sugar, the lemon juice and the milk. Pulse until finely blended and set aside.

Step 3

Cream the butter and sugar by hand until smooth and well-combined (it will not be fluffy) and then bat in the egg and vanilla. In a separate bowl, sift the flour, cocoa powder, baking powder and salt. Add half of this to the butter mixture and combine, switching to a whisk if easier. Add the beet mixture and whisk in, followed by the remaining flour, stirring until blended and smooth.

Step 4

Use a small mechanical ice cream scoop to scoop the batter (about 2 tsp by volume) onto the baking trays, leaving 2-inches (5 cm) between each. Bake the cookies for 8 to 10 minutes, until the cookies can lift easily from the parchment paper. Cool the cookies on the tray on a cooling rack.

Step 5

To assemble, fill a large piping bag fitted with a large plain tip (or no tip) with Philadelphia Cream Cheese Whipped Frosting. Pipe the frosting onto the bottom of one cooled cookie and sandwich it together with a second and place onto a plate or tray. Fill all of the cookies and then loosely cover with plastic wrap and chill until ready to serve.

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