Avocado Sugar Cookies with Orange Beet Icing

I know I make too many things with avocado. One of these days, I will start posting food with other ingredients, but seriously, I have so many avocados sitting on my counter right now and they just can’t go to waste.

So here, avocado sugar cookies.


In the past, I always found that trying to make sugar cookies healthier was extremely difficult. I’ve gone the greek yogurt route, I’ve tried the canola oil version, applesauce, you name it, but they just never came up to snuff. These however, taste pretty true to the real thing. With olive oil and avocado replacing all the butter, you don’t have to say sorry to your heart after eating a couple of these cookies. Your heart likes them, because they are full of monounsaturated fats.

Don’t have too many, though, because they’re also packed with white sugar and white flour, which taste good but don’t have a whole lot of nutritional value. I know, it’ll be so hard to stop.


Wondering about the icing? Yes, you read correctly. It says Orange Beet. The icing is colored entirely by beet water (which means letting a couple slices of beets soak in water, microwave shortly, and BAM fantastic fuschia dye). It does not alter the taste of the icing at all, which consists simply of a ton of powdered sugar and the juice from one orange.

CAN YOU BELIEVE THAT COLOR? I still can’t. I think it’s the prettiest color ever. I don’t think I’ve ever used a food dye I’ve been so happy with.


I hand shaped the heart cookies, and the little truffle-like ones were baked in the wonderful truffle pan I bought at Target a couple weeks ago. For the heart-shaped cookies (or any other shape you’d like to make/eat), no Pam is necessary on the baking sheet, but for the truffle-shapes YOU’LL WANT TO SPRAY THE PAN. If you don’t, they will stick.


Avocado Sugar Cookies with Orange Beet Icing


1 mashed avocado (about 3/4 cup)
1/4 cup olive oil
1 1/2 cup white sugar
1 tsp vanilla
1/4 tsp almond extract
1/4 tsp lemon juice
1 egg
1 tbsp greek yogurt
2 3/4 cup all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

for icing:

Juice from one orange
Beet water
Powdered sugar
1 tsp vanilla


1. Preheat oven to 375F. Mash avocados until creamy. Add olive oil and mix well. Add sugar, vanilla, almond, lemon, egg, and yogurt. Mix well.

2. Combine flour, salt, baking powder, and baking soda. Add sugar and avocado mixture. Stir until combined. Batter will be very thick. Chill in fridge for about an hour.

3. Form into shapes. If using a truffle pan (like I did), spray truffle pan lightly with oil. Bake at 375 for seven to ten minutes or until brown on the edges.

4. To make icing: Take one slice of a beet and just cover with water. Microwave for two minutes and let cool completely. Squeeze juice from orange into bowl. Add powdered sugar until mixture is very thick. Add vanilla. When beet juice is completely cool, pour into orange mixture  until you reach the desired color vibrancy. Ice cookies when they are completely cooled.



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