I need to explain these sticky green cookies a bit, because I know they will create a lot of questions.
I created this recipe for my 4-year-old who is very very particular about what he eats and at any moment he will reject a food that doesn’t taste to his liking.
These cookies are not about whole-wheat flour instead of white flour or honey instead of sugar. They are merely a sugar cookie with real spinach added in a way that I am happy to say was not rejected. In fact, they are/were so delicious my son ate three. Normally three cookies would not be ideal, but it’s literally the first time he has happily eaten spinach in three years despite many efforts of dressing it up on his dinner plate, so I let it happen.
I am pro real food, sneaking food into other foods is fine by me, but don’t give up on offering it in whole form as well. Now to the recipe!
Ingredients
- ¾ cup of unsalted butter, room temperature
- ¼ cup shortening * crispier version leave this out and add another 1/4 cup butter
- 1 ½ cups sugar
- 2 eggs
- 3 cups of flour
- 1-tablespoon baking powder
- 1-teaspoon baking soda
- 1 cup of spinach puree * 3-4 handfuls raw baby spinach
- 1-tablespoon vanilla
- Vanilla frosting of your choice
Directions
- Add 3 handfuls of baby spinach to a sauté pan with an inch of steaming water.
- Cook the spinach for 3 minutes or until it’s completely wilted.
- Let it cool.
- Cream the butter, shortening and sugar.
- Add the vanilla and eggs and continue to mix.
- In a food processor, blender or magic bullet puree the spinach to a liquid.
- Then add the mixture to the batter and mix well.
- Next, mix in the flour and sugar and mix well.
- Let the dough rest for 30 minutes.
- Heat the oven to 350 and scoop out 1” dough rounds onto a cookie sheet lined with a Silpat.
- Bake for 15-17 minutes.
- Once the cookies have cooled add vanilla frosting to them and serve.
If you liked this recipe try our baked pasta with black olives or marble waffles.
What do you think about this recipe? We want to know.
