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Holiday Festive Sugar Cookies



  • 1 3/4 cups all-purpose flower
  • 1 tsp bicarbonate of soda
  • 1/2 tsp baking powder
  • 1 cup butter, softened
  • 1 1/2 cups coconut sugar
  • 1 egg
  • 1 tsp vanilla essence


  • 500g icing sugar
  • water as needed
  • 1 beetroot head


The cookies

  • Add the coconut sugar to the butter in a mixing bowl and cream with a hand blender.
  • Add the egg, beaten, and vanilla essence. Mix with hand blender.
  • Slowly sift the dry ingredients in while slowly using the hand blender to mix.
  • Finally, use your hands to make into a dough.
  • Roll the dough out to about 5 mm and press out the cookie shapes. (Wine glasses also work well)
  • Bake for 10 minutes at 180 degrees Celsius


  • Cut the beetroot head in strips and put in water so the water can turn dark pink.
  • Put the icing sugar in a bowl, and slowly start mixing in the pink water bit by bit until the right icing consistency.
  • Wait till the cookies have baked and cooked down, and then decorate with the icing sugar.
  • (Do a batch of icing without the beetroot for white icing sugar.)
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