why make this recipe
Shamrock St. Patrick’s Day Cookies are perfect for celebrating the holiday. They are colorful, fun, and delicious! These cookies bring a festive spirit to your gathering and are great for sharing with family and friends. Plus, kids will love to help make and decorate them!
how to make Shamrock St. Patrick’s Day Cookies
Ingredients:
- 3/4 cup salted butter, room temperature
- 1/3 cup brown sugar, packed
- 1/3 cup granulated sugar
- 1 large egg
- 2 tsp. vanilla extract
- 1/2 tsp. almond extract
- 2 cups all-purpose flour
- 1/4 tsp. kosher sea salt
- 1/4 tsp. green gel food coloring
- 1 egg white
- 1 tbsp. water
- 1/4 cup rainbow nonpareil sprinkles
Directions:
- In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat the butter and sugars for 2-3 minutes until light and fluffy. Add the egg, vanilla, and almond extract, and mix until combined. Add the flour and salt, mixing until a soft dough forms.
- Divide the dough into two balls. Wrap one ball in plastic wrap and set aside. Fold green food coloring into the remaining ball. Flatten it into a disk and refrigerate for 3 hours.
- Remove the green dough from the fridge, cut out clovers with a cookie cutter, and stack them into a tall tower. Wrap the stack into a log and freeze for 30 minutes.
- Roll the remaining dough into ropes. Encapsulate the clovers completely with the ropes, then roll into a smooth log. Brush with egg wash and roll in sprinkles. Freeze for another 30 minutes.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment. Slice the log into 1/4-inch thick slices, place them on the baking sheet, and bake for 10-12 minutes. Let them cool for 3 minutes before transferring to a wire rack.
how to serve Shamrock St. Patrick’s Day Cookies
Serve these cookies as a fun treat during your St. Patrick’s Day celebrations. They can be enjoyed on their own or paired with a glass of milk. Arrange them on a festive plate to impress your guests!
how to store Shamrock St. Patrick’s Day Cookies
To keep these cookies fresh, store them in an airtight container at room temperature. They will stay delicious for up to a week. If you want to keep them longer, consider freezing them in a sealed bag.
tips to make Shamrock St. Patrick’s Day Cookies
- Make sure your butter is at room temperature for the best mixing results.
- Use a cookie cutter shaped like a shamrock for an authentic festive look.
- Don’t skip chilling the dough; it helps with cutting and keeps the cookies from spreading too much.
variation
You can add other colors of food dye to create more colorful cookies! Try using different cookie shapes or add chocolate chips for extra sweetness.
FAQs
Can I use unsalted butter?
Yes, you can use unsalted butter. Just add a pinch of salt to balance the flavors.Can I make the dough ahead of time?
Absolutely! You can make the dough in advance and store it in the fridge for up to 2 days before baking.What if I don’t have a shamrock cookie cutter?
You can use any cookie cutter shape you have or just cut the dough with a knife to create your own shapes.
Shamrock St. Patrick’s Day Cookies
Ingredients
For the Dough
- 3/4 cup salted butter, room temperature Best to use at room temperature for mixing.
- 1/3 cup brown sugar, packed
- 1/3 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- 2 cups all-purpose flour
- 1/4 tsp kosher sea salt
- 1/4 tsp green gel food coloring Use to color half the dough.
For Finishing
- 1 tbsp water For egg wash.
- 1/4 cup rainbow nonpareil sprinkles For decoration.
Instructions
Preparation
- In a stand mixer or large bowl, beat the butter and sugars for 2-3 minutes until light and fluffy.
- Add the egg, vanilla, and almond extract, and mix until combined.
- Add the flour and salt, mixing until a soft dough forms.
- Divide the dough into two balls. Wrap one ball in plastic wrap and set aside.
- Fold green food coloring into the remaining ball, flatten it into a disk, and refrigerate for 3 hours.
Rolling and Shaping
- Remove the green dough from the fridge, cut out clovers with a cookie cutter, and stack them into a tall tower.
- Wrap the stack into a log and freeze for 30 minutes.
- Roll the remaining dough into ropes and encapsulate the clovers completely with the ropes, rolling into a smooth log.
- Brush with egg wash and roll in sprinkles, then freeze for another 30 minutes.
Baking
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment.
- Slice the log into 1/4-inch thick slices, place them on the baking sheet, and bake for 10-12 minutes.
- Let them cool for 3 minutes before transferring to a wire rack.