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Charming Red Beet & Purple Sweet Potato Sakura Cookies

Happy Mother's Day Weekend!! Satisfy your mom's sweet tooth on her special day with this “bouquet” of delicious & charming Red Beet & Purple Sweet Potato Sakura Cookies made from using Suncore Foods® Red Beet & Purple Sweet Potato Powders. A dessert fit for a queen that are as sweet as our mom that's sure to make mom feel extra-special.


240g all purpose flour
60g powdered sugar
2 tsp Suncore Foods® Red Beet Powder
2 tsp Suncore Foods® Purple Sweet Potato Powder
100g dairy free butter
45g soy milk
1 tsp vanilla extract
1/4 tsp salt

58g vegan margarine
1 cup powdered sugar *120-140g
1-2 tbsp soy milk
1 tsp vanilla extract
Pinch of Suncore Foods® Rose Salt

Raspberry Jelly:
200g raspberries
3 tbsp water
3 tbsp sugar of choice
1/2 tsp agar-agar powder
1 tsp Suncore Foods® Red Beet Powder


1. Cookies — In a stand mixer, cream the butter and vanilla for 2 mins. Add in flour, powdered sugar, Suncore Foods® Red Beet PowderSuncore Foods® Purple Sweet Potato Powder, salt and mix into a dough. Cover dough with plastic wrap and chill in the fridge for 15 minutes.

2. Preheat oven to 170c. Roll dough out onto a piece of parchment paper and cut out the dough using a cookie cutter. Bake cookies for 10 to 12 mins. Allow cookies to cool completely.

3. Beat together filling cream ingredients. The mixture will seem very dry at first, but will eventually begin to clump together.

4. Add the raspberries, sugar and water into a saucepan over a medium heat. Mash the raspberries as they begin to heat up. Then add in agar and whisk until agar is completely dissolved (about 2 mins) Stirring constantly. Whisk in Suncore Foods® Red Beet Powder. Let it simmer on low for 30 secs. Remove from heat and let cool.