Seasonal Spinach Cookies (Printable Version)

Tender, subtly sweet cookies with fresh spinach for a unique twist—ideal for spring gatherings or a wholesome snack.

# What You'll Need:

→ Vegetables

01 - 1 cup packed fresh spinach leaves, washed and dried

→ Wet Ingredients

02 - 1/2 cup unsalted butter, softened
03 - 3/4 cup granulated sugar
04 - 1 large egg
05 - 1 teaspoon vanilla extract

→ Dry Ingredients

06 - 2 cups all-purpose flour
07 - 1 teaspoon baking powder
08 - 1/4 teaspoon salt

→ Optional Add-ins

09 - 1/2 cup chopped walnuts or pecans
10 - 1/4 cup dark chocolate chips

# How To Make:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a food processor, blend spinach leaves until finely chopped to an almost puree consistency. Set aside.
03 - In a large bowl, cream together softened butter and sugar until light and fluffy.
04 - Beat in egg and vanilla extract until fully combined.
05 - Stir in spinach puree, mixing until well incorporated throughout the wet mixture.
06 - In a separate bowl, whisk together flour, baking powder, and salt.
07 - Gradually add dry ingredients to wet mixture, stirring just until combined. Do not overmix.
08 - If using nuts or chocolate chips, fold them into the dough until evenly distributed.
09 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing approximately 2 inches apart.
10 - Bake for 12 to 15 minutes, or until edges are lightly golden brown.
11 - Allow cookies to cool on baking sheet for 5 minutes, then transfer to a wire rack for complete cooling.

# Expert Advice:

01 -
  • The spinach flavor completely mellows during baking, leaving only a subtle earthiness that pairs beautifully with the sweetness – trust me, even vegetable-avoiders will be reaching for seconds.
  • These cookies give you that small victory of sneaking extra nutrients into a treat without compromising on the indulgent, buttery texture that makes cookies worth eating in the first place.
02 -
  • The spinach MUST be completely dry after washing or your cookies will spread too thin and lose their delightful chew – I learned this through a disappointing batch that turned into one giant cookie puddle.
  • Overbaking even by a minute will dull the beautiful green color to an unappetizing olive tone, so err on the side of underbaking and trust the cookies will continue firming up as they cool.
03 -
  • If your dough seems too sticky to handle easily, refrigerate it for 20 minutes – the chilling firms up the butter and makes for neater cookies with less spreading.
  • For extra vibrant green cookies, blanch the spinach for just 10 seconds before shocking in ice water, which sets the chlorophyll and preserves that eye-catching color through baking.

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