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Matcha Chocolate Swirl Cookie Pops




Combine the flour, baking powder, and salt in a medium bowl; set aside.


Beat the butter and confectioners’ sugar until fluffy. Beat in the egg yolks and vanilla.


Gradually add the flour mixture, stirring until combined.


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.


Gather each batch into a ball, wrap in plastic wrap, and refrigerate for one hour.


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.


Place a piece of Gefen 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.


Roll up the dough as tightly as you can. Wrap the log in plastic wrap and freeze for one hour.


Preheat the oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper. Ready 12 lollipop or ice pop sticks.


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.