These sweet pea cookies have a lovely green color swirled throughout them without any food coloring. They don’t actually taste like green peas, which is probably a good thing. They taste like a great buttery shortbread cookie.
I wasn’t sure if I should post these sweet pea cookies. I was somewhat disappointed that you couldn’t really taste the peas. The cookies just taste like great shortbread cookies – not a bad thing, just not what I was shooting for.
I brought the pea cookies for my aerial silks friends to try and they all went crazy for them.
“You definitely have to post these cookies!” “It’s a good thing that you can’t taste the peas!” They talked about the benefits of getting the lovely green color without using food coloring and of sneaking veggies into your cookies.
Ultimately, I decided they were right and I’m sharing the sweet pea cookie recipe below!
But, if you do want to try a dessert that actually does have a sweet pea flavor, try my sweet pea cupcakes. They have a wonderful sweet pea taste in both the cake and the frosting.
While I made the green swirls using peas, I actually adapted this recipe from a swirl cookie made green from matcha, green tea swirl cookies by Mom Foodie.
Sweet Pea Cookies
- 1/2 cup unsalted butter room temperature
- 1/2 cup sugar
- 1 large large egg room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup finely ground freeze dried peas a food processor works best for this
- In a medium-sized mixing bowl, mix butter and sugar until light and fluffy.
- Mix in egg and vanilla.
- Mix in flour, baking powder, and salt.
- Remove half of the dough, roll it into a ball, cover in plastic wrap, and refrigerate.
- Mix the freeze dried peas into the remaining dough until fully incorporated. Then, ball up that batter, cover with plastic wrap, and refrigerate.
- After 15 minutes, remove all the dough from the refrigerator. Split both dough balls in half and roll the halves out to about 14" x 4".
- Place a rolled out green section over a rolled out plain section and trim the edges if necessary to perfectly match up the two dough sheets.
- Roll the dough together into a log.
- Repeat with the remaining two rolled out dough sheets.
- Cover logs and refrigerate for at least an hour.
- Preheat oven to 350 F.
- Slice logs into 1/4" rounds and place on parchment-lined cookie sheets.
- Bake for seven minutes or until they get just a little golden. They will harden more as they cool.
- Cool on a cooling rack.