Shamrock Cookies
One more fun St Patrick’s Day cookie recipe before the holiday is over – these Shamrock Sugar Cookies are a fun and easy twist on our classic sugar cookie recipe.
Shamrock Cookie Recipe
I tend to double my batches of cookie dough and freeze half for future dates when Ella and I are in the mood to bake but not really in the mood to do a ton of clean up, so these Shamrock Sugar Cookies actually use the same dough as we used in our Heart of Tefiti sugar cookies!
(You can see the full video for those sugar cookies if you click the link.)
Ella loves all things tie-dye so I thought it would be fun to marble the sugar cookies by combining two different shades of green dough. It’s really simple, you just rip up the dough into small pieces and then roll it all together on a floured surface. Sometimes you need to fold and re-roll it a couple times until you get a really pretty, marbled effect.
This would be a perfect easy dessert recipe for St Patrick’s Day – Ella is looking forward to bringing these into class tomorrow to share with her classmates, but they would also make a great addition to a St Patrick’s Day party or a fun lunch box surprise!
Of course, you can freeze this dough or the baked sugar cookies for up to four months.
Shamrock Cookie Ingredients
- 3/4 cup unsalted butter, room temperature
- 3/4 cup white sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 2 and 1/4 cups all-purpose flour, plus more for rolling
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Green food coloring
- Teal food coloring
Tip: you can freeze the cookie dough or baked cookies for up to three months, if needed.
Kitchen Tools You May Find Helpful
- Measuring cups and spoons
- Mixing bowl
- Electric mixer
- Cutting board
- Rolling pin
- Shamrock cookie cutter
- Cookie Sheets
- Cooling racks
How to Make Shamrock Cookies
Place the butter and sugar in a large bowl and beat until light and fluffy, about 2 minutes.
Add the egg and vanilla extract, and beat to incorporate, about 2 minutes.
In a small separate bowl, whisk together the flour, baking powder and salt. Add half of the flour mixture to the sugar-butter mixture, combine, and then add the remaining half.
Dye the cookie dough light great by adding a few drops of green food dye, mixing, and then adjusting until you reach your desired color.
Remove about half of the cookie dough, cover with plastic wrap and refrigerate.
Dye the remaining cookie dough a brighter, deeper green with a few drops of teal food coloring. Cover and refrigerate, at least one hour. (You can refrigerate overnight, if desired.)
Preheat oven to 350F and remove the cookie dough from the fridge.
Flour a cutting board or large surface, then separate the two cookie doughs into smaller pieces and roll together with a rolling pin. Fold and re-roll as needed to create a pretty marbled pattern, with a thickness of about 1/2″.
Cut out the shamrock cookies using your cookie cutter, re-rolling the dough as needed.
Place the shamrock cookies on a parchment paper-lined cookie sheet (or silicone mat-lined) at least 1″ apart.
Bake for 8-12 minutes, until just slightly golden on the edges.
Allow to cool on the cookie sheet for 5 minutes before transferring to cooling racks, to prevent breaking.
Store the cookies in an airtight container after they are cooled until you plan to enjoy them. You can also freeze these up to 3 months in advance – or freeze the cookie dough for that time, whichever is easier.
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Shamrock Cookies
Ingredients
- 3/4 cup unsalted butter, room temperature
- 3/4 cup white sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 2 and 1/4 cups all-purpose flour, plus more for rolling
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Green food coloring
- Teal food coloring
Instructions
- Place the butter and sugar in a large bowl and beat until light and fluffy, about 2 minutes.
- Add the egg and vanilla extract, and beat to incorporate, about 2 minutes.
- In a small separate bowl, whisk together the flour, baking powder and salt. Add half of the flour mixture to the sugar-butter mixture, combine, and then add the remaining half.
- Dye the cookie dough light great by adding a few drops of green food dye, mixing, and then adjusting until you reach your desired color.
- Remove about half of the cookie dough, cover with plastic wrap and refrigerate.
- Dye the remaining cookie dough a brighter, deeper green with a few drops of teal food coloring. Cover and refrigerate, at least one hour. (You can refrigerate overnight, if desired.)
- Preheat oven to 350F and remove the cookie dough from the fridge.
- Flour a cutting board or large surface, then separate the two cookie doughs into smaller pieces and roll together with a rolling pin. Fold and re-roll as needed to create a pretty marbled pattern, with a thickness of about 1/2".
- Cut out the shamrock cookies using your cookie cutter, re-rolling the dough as needed.
- Place the shamrock cookies on a parchment paper-lined cookie sheet (or silicone mat-lined) at least 1" apart.
- Bake for 8-12 minutes, until just slightly golden on the edges.
- Allow to cool on the cookie sheet for 5 minutes before transferring to cooling racks, to prevent breaking.
- Store the cookies in an airtight container after they are cooled until you plan to enjoy them. You can also freeze these up to 3 months in advance - or freeze the cookie dough for that time, whichever is easier.
These Shamrock sugar cookies are a super simple St Patrick’s Day dessert that can be made ahead of time and frozen until you want to serve them.
For more delicious St Patrick’s Day recipes, check out our Rainbow Grilled Cheese recipe or our Rainbow Pasta Salad recipe.
Check out our other delicious Cookie Recipes:
