St. Patrick’s Day cookies are just what you have been looking for! Try this decorated sugar cookies recipe. It’s one of our best desserts!
There are so many delicious recipes that you can make on St. Patrick’s Day. Have you ever tried my St. Patrick’s Day crockpot candy?
St. Patrick’s Day Cookies
Since green is the color for St. Patrick’s Day, almost any green dessert can work for this holiday. And, if the food isn’t already green, you can add a bit of food coloring to make it work.
Of course, there are lots of St. Patrick’s Day desserts including mint ice cream, Shamrock shakes, and chocolate cupcakes with green frosting. But, this sugar cookie recipe is by far one of my favorites.
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How do you decorate St. Patrick’s Day cookies?
These fun shamrock-shaped cookies start with our easy sugar cookie recipe. Once they’re done cooking, all you need to do is decorate them with icing.
I’ve used my sugar cookie icing recipe for the icing. It’s very easy to make and is the best-tasting recipe for decorating holiday cookies.
It dries hard when you decorate your cookies. But, it melts in your mouth as soon as you take a bite.
If you don’t want to make the icing, you could use a basic buttercream frosting and just frosting them without decorating.
How do you make shamrock cookies without a cookie cutter?
Don’t worry if you don’t have a cookie-cutter shaped like a shamrock. It’s very easy to make them with just a stencil made from cardboard.
All you need to do is to make the stencil in a shamrock shape. Then, using a sharp knife, trace around the edges of the cookie dough after you roll it out.
What can I use instead of a piping bag?
Using a piping bag with a round tip is really the easiest way to ice these cookies. But, if you don’t have one, you can take a plastic bag and cut a very small hole in one edge, and use that instead.
Just be very careful when you ice your St. Patrick’s Day cookies so the colors are neat.
How can I store decorated sugar cookies?
Once you have baked the cookies and decorated them, allow the icing to dry completely. You can then store them in the refrigerator in an air-tight container for up to a week. Just make sure to put a sheet of wax paper or parchment paper between each layer.
If you want them to stay good for longer than a week, you will need to freeze them. Place them carefully in a freezer container using parchment paper or wax paper to separate the layers.
Be careful that the cookies don’t break while you are layering them. Then, you can store them in the freezer for up to three months.
When you want to enjoy a cookie, just remove it from the freezer and allow it to come to room temperature.
More St. Patrick’s Day desserts
Now that you’ve had a chance to try these St. Patrick’s Day cookies, why not try a few more of these desserts? You can enjoy St. Patrick’s Day all week long.
St. Paddy’s Day is the perfect occasion to make this delicious, festive Leprechaun Bait popcorn snack mix. This sweet no-bake treat has plenty of color and texture to please kids and adults alike!
This snack recipe for St. Paddy’s Day makes a fun, sweet, and salty treat! Leprechaun Munch Mix Snack Recipe features chocolate dipped pretzels in festive colors along with sweet Chex mix. It’s simple to make, too!
Lucky Charms Marshmallow Treats are a fantastic St. Patrick’s Day (or any day) confection!!! This simple recipe is only 4 ingredients and it’s bursting with charms. This easy dessert is loaded with ooey gooey marshmallows to give it the perfect chewy bite. These cereal treats are magically delicious!
Lucky Charms No-Bake Ice Box Pie is Magically Delicious! This fairytale pie all starts with a Lucky Charms pie crust topped with an enchanted confetti cloud pie filling. This simple recipe is unlike anything you have ever had before. The real magic happens in the freezer.
With love from our simple kitchen to yours.
St Patrick’s Day Cookies
- 1 cup unsalted butter, 2 sticks, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 4 cups all purpose flour
- 1/2 teaspoon salt
- Best Ever Sugar Cookie Icing
- In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar, on medium speed until light and fluffy (about 3 minutes).
- Add the eggs, vanilla and almond. Beat until combined. Add the salt and 3 cups of flour; beat until you have a smooth dough. If the dough is sticky (meaning when you touch it and pull your fingers away the dough sticks to you), add more flour a tablespoon at a time until it comes together. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.
- Preheat oven to 375°F. Line two baking sheets with parchment paper or silpat mats.
- Remove half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 3/8 inch. (Keep turning the dough as you roll, making sure the dough does not stick to the counter.)
- Cut out shamrocks and circles for leprechauns using a lightly floured cookie cutter and transfer cookies to a baking sheet.
- Bake the cookies for about 9-11 minutes (depending on size) or until the edges are just starting to have a hint of golden brown color around the bottom edge. Remove from the oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.
- Meanwhile, prepare the Best Ever Sugar Cookie Icing.
- I separated the prepared icing into 4 clear bowls. Clear bowls as I can see the true color of the frosting. I put more into the green bowl as it is the color, I will use the most. White and yellow about ¼ cup and red just a little bit as I only use it for mouth.
- I used Wilton food coloring gel. Green: Kelly Green, Red: Red no taste, Yellow: Lemon Yellow and for black I used Wilton Food Writer
- Once you have the right green color, I then split it again. Reason is I will use a thicker frosting for the edge and thinner for the middle (flooding). The bowl for the flooding, I added 1 teaspoon of milk.
- Once I have all the desire colors, I transfer them to piping bags with round decorating tips.
- I first piped the edge of all cookies (I used the thicker green). By the time I am done doing all the edge and go back to the first one I am ready to do the flooding. 12. What flooding means is I take the thinner greed and fill up the center of my cookie inside the edge. To help the frosting spread evenly, I use a toothpick and gently push the frosting where it needs to go.
- If you want to make dots, I used a thinner round decorating tip and slowly once you have the size of dot you want press down and it release the frosting.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published March 2021
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