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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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Ever found yourself wrestling with picky eaters, trying to get them to eat their veggies? Well, those days might just be over! I remember trying to get my niece, Lily, to eat anything green. She'd turn up her nose at broccoli, sneer at spinach, and wage war against zucchini. Then, one afternoon, inspiration struck, like a rogue tomato falling from its vine. I thought, 'Why not bake the veggies into the treat?' Thus, the Rainbow Veggie Garden Cookies were born, a delicious deception, if you will. Honestly though, I was really just hoping she would eat something with nutritional value!
These aren't your grandma's sugar cookies—unless your grandma happens to be a culinary genius with a secret love for garden produce! We're talking finely grated carrots for a touch of sweetness, zucchini for moisture, and beets for that gorgeous, natural red hue. Don't worry, you won't taste dirt; the vegetables blend seamlessly with the other ingredients, adding subtle flavors and a delightful texture. It’s really quite amazing how well it works! I was surprised myself when the idea actually panned out.
These cookies are not only a feast for the taste buds but also a vibrant spectacle for the eyes. Imagine a plate of cookies adorned with a mosaic of colors—red from beets, orange from carrots, green from spinach powder (yes, spinach!), and purple from sweet potato. Each bite is a reminder that healthy eating can be both fun and delicious. So, gather your ingredients, roll up your sleeves, and let’s bring a bit of veggie magic to your cookie jar! What if all cookies tasted this good while doing good too?
Required Equipments
- Mixing Bowls
- Electric Mixer
- Measuring Cups and Spoons
- Cookie Cutters
- Baking Sheets
- Wire Rack
Rainbow Veggie Garden Cookies: Frequently Asked Questions
Rainbow Veggie Garden Cookies
These Rainbow Veggie Garden Cookies bring a whimsical twist to traditional baking, infusing the sweetness of cookies with the goodness of finely grated vegetables. It's a delicious and fun way to sneak extra nutrients into your treats!
⏳ Yield & Time
Yield: 24 servings
Preparation Time: 30 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Alright, let's get started! First things first, preheat your oven to 350°F (175°C). Make sure your oven rack is in the middle position for even baking.
- Next, in a large mixing bowl, cream together 1 cup (2 sticks) of unsalted butter, softened, with ¾ cup of granulated sugar and ¾ cup of packed brown sugar. Beat until light and fluffy, about 3-5 minutes. You want it to look like a cloud of sugary goodness.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon of pure vanilla extract. Don’t skimp on the vanilla; it adds a wonderful warmth.
- In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, and ½ teaspoon of salt. Make sure there are no clumps!
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; overmixing can lead to tough cookies. If you overmix it, don't worry! Just add a bit more flour
- Now for the veggies! Stir in ½ cup of finely grated carrots, ½ cup of finely grated zucchini (squeeze out excess moisture first!), and ¼ cup of finely grated beets. The mixture will look colorful and slightly lumpy.
- Divide the dough into four equal parts. In separate bowls, tint each portion with natural food coloring or vegetable powders: beet powder for red, carrot juice for orange, spinach powder for green, and mashed purple sweet potato for purple. If the dough becomes too sticky, add a teaspoon of flour at a time, until you get a good consistency
- Wrap each colored dough in plastic wrap and chill in the refrigerator for at least 30 minutes. This helps the dough firm up and prevents the colors from bleeding together.
- After chilling, roll out each color of dough on a lightly floured surface to about ¼ inch thickness. Use cookie cutters to cut out your desired shapes (flowers, stars, hearts—get creative!).
- Place the cut-out cookies onto ungreased baking sheets, leaving about 1 inch between each cookie.
- Bake for 8-10 minutes, or until the edges are lightly golden. Keep a close eye on them; they can burn quickly. I once left a batch in for too long and almost burned down the kitchen!
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This helps them hold their shape.
- Once the cookies are cool, you can decorate them with royal icing or a simple glaze. Get the kids involved for some extra fun! Decorating always ends up as a hot mess, but its all worth it
- Enjoy your beautiful, veggie-packed Rainbow Veggie Garden Cookies! Share them with friends, family, or keep them all to yourself—no judgement here!
📝 Notes
- For a smoother dough, use a food processor to finely grate the vegetables.
- If you don't have vegetable powders, you can use natural food coloring.
- Store the cookies in an airtight container at room temperature for up to 5 days.
🍎 Nutrition
Calories: 120 kcal
Protein: 1 g
Fat: 6 g
Carbohydrates: 15 g
Fiber: 0.5 g
Calcium: 10 mg
