Shamrock St Patrick’s Day cookies are cut-out sugar cookies in the shape of shamrocks. They are dipped in chocolate and garnished with green sprinkles!
Who here likes a classic cut-out sugar cookie? I certainly do for the primary reason that it is adaptable to any holiday. For St. Patrick’s Day I used my shamrock cookie cutter and green sprinkles for a festive treat!
Usually for St. Patrick’s Day I find a way to use Irish cream in my baking (have you seen Irish car bomb cupcakes?) However, I wanted to keep things nice and simple for these sugar cookies.
I used my go-to sugar cookie recipe, which requires no chilling the dough. No time in the fridge means the cookies are ready to eat sooner!
I like this sugar cookie recipe because it calls for confectioners’ sugar. It makes an ultra smooth dough and a melt-in-your-mouth cookie.
When it comes to flavor, you can go with the classic vanilla extract or almond extract (my personal fave). You can’t go wrong with either and both taste good with the chocolate dip!
I couldn’t help but add a little chocolate to these St Patrick’s Day cookies. It just takes a few extra minute to melt the chocolate and serves as the perfect adhesive for the green nonpareils.
When I melt chocolate I like to add a tablespoon of shortening (a trick my mom taught me). It makes the chocolate smoother and a little shiny when it hardens. You can see more tips for melting chocolate here.
If you’re looking for an easy dessert recipe for St. Patrick’s Day, this is it. Get your apron and rolling pin out and start baking these shamrock sugar cookies!
Tools you need to make Shamrock St Patrick’s Day Cookies
Shamrock St Patrick's Day Cookies
- 2 1/2 cups (312 grams) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup (two sticks or 226 grams) unsalted butter, room temperature
- 1 1/2 cup (165 grams) confectioners' sugar
- 1 egg
- 2-3 teaspoons vanilla extract (or almond if preferred)
- 1/2 cup semisweet chocolate chips
- 1 tablespoon shortening
- 1/2 cup green sprinkles
- Preheat oven to 400° F. Line baking sheets with parchment paper and set aside.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together softened butter and confectioners' sugar. Add the egg and vanilla, and beat until thoroughly incorporated. Scrape down sides as necessary.
- With mixer on low, slowly add flour mixture to the bowl. The dough is ready when most of it sticks to the paddle. When touched it, it has a little give, but does not stick to fingers.
- Flour the work surface and roll dough to about 1/4 inch thick, using flour for dusting as necessary. Use a shamrock cookie cutter to cut out cookies. Place cookies on prepared baking sheet and bake for 7 to 8 minutes, or until the edges start to turn golden. Transfer cookies to a wire rack to cool completely. Gather up scraps and reroll dough. Repeat until no dough remains.
- In a double boiler (or a makeshift one), melt chocolate with shortening (see tips for melting chocolate here). Dip half of the cookie in the chocolate and place on a wire rack set over a cookie sheet (to catch the drips and sprinkles). Immediately add the green sprinkles on the chocolate. Wait for chocolate to set and then enjoy!
- Store cookies in an airtight container at room temperature for up to a week.
If you like shamrock St Patrick’s Day cookies, try these recipes…