Matcha Chocolate Swirl Cookie Pops
Recipe By Krystina Castella
- Cooking and Prep: 1 h
- Serves: 12
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Contains:
Ingredients (10)
Main ingredients
Start Cooking
Prepare the Cookies
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Combine the flour, baking powder, and salt in a medium bowl; set aside.
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Beat the butter and confectioners’ sugar until fluffy. Beat in the egg yolks and vanilla.
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Gradually add the flour mixture, stirring until combined.
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Divide the dough into three batches. Leave one batch plain. Add the cocoa powder and chocolate chips to one batch, and the matcha powder to the other batch.
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Gather each batch into a ball, wrap in plastic wrap, and refrigerate for one hour.
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Roll one batch of dough out on a floured work surface into a large rectangle half-inch thick. Repeat with the other two batches to make close to the same size rectangles.
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Place a piece of Gefen Easy Baking Parchment Paper on a work surface and stack the three rectangles on top of each other on the paper, brushing the first two layers with the egg white and leaving the top layer plain.
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Roll up the dough as tightly as you can. Wrap the log in plastic wrap and freeze for one hour.
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Preheat the oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper. Ready 12 lollipop or ice pop sticks.
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Cut half-inch rounds with a sharp knife. Place the rounds on the cookie sheets one and half inches apart and insert a stick in each one. Bake for 15-18 minutes, until golden around the edges. Transfer to a rack to cool.
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