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A recipe for Saint Patrick’s Day cookies. These shamrock sugar cookies with buttercream and homemade green shamrock sprinkles are perfect for bake sales, classroom treats, and St. Patrick’s Day celebrations!
Why Make These Saint Patrick’s Day Cookies?
I love creating festive Saint Patrick’s Day recipes. Maybe it’s because kelly green is one of my favorite colors, or perhaps because I adore all things shamrock-shaped, or simply because I think everyone can use a little extra luck these days. In past years, I’ve made green chocolate Lucky Charms bark, bright green shamrock Rice Krispie treats, and green peppermint cake balls. This year, I’m adding another fun treat to the mix: shamrock-shaped sugar cookies!
These Saint Patrick’s Day cookies start with a classic sugar cookie dough, rolled out and cut into shamrock shapes. After baking, they’re piped with bright green (and peppermint-flavored) buttercream frosting, and sprinkled with homemade shamrock sprinkles for an extra dose of Saint Patrick’s Day luck.
Whether you’re looking for a fun, family-friendly baking project or a sweet way to spread some Irish cheer, these shamrock sugar cookies are sure to be a hit at bake sales, parties, and classroom celebrations. Get ready to bake up a little luck, one Saint Patrick’s Day cookie at a time!
Ingredients for Making Saint Patrick’s Day Cookies
To bake and decorate these Saint Patrick’s Day cookies, you’ll need the following:
- Flour – You’ll need all purpose flour (plain flour in the UK) to make the sugar cookie dough.
- Baking Powder – Baking powder acts as a leavening agent.
- Kosher Salt – My go-to is Diamond Crystal, but any kosher salt (or fine sea salt) is fine.
- Unsalted Butter – You’ll need softened, unsalted butter for the cookie dough, plus more for the buttercream.
- Granulated Sugar – Granulated sugar contributes sweetness, moisture, and spread to the sugar cookie dough.
- Egg – To make the cookie dough you’ll need one large egg, at room temperature.
- Vanilla Extract – You can use vanilla extract or vanilla bean paste to flavor the cookie dough. Choose a good-quality extract or paste (Nielsen-Massey is my preferred brand) rather than an imitation vanilla flavoring.
- Gel Food Coloring – I used Chefmaster‘s Neon Brite Green for the cookies, and Leaf Green for the buttercream, but feel free to choose any shade(s) of green you’d like.
- Confectioner’s Sugar – A.k.a. icing sugar or powdered sugar, for making the sweet buttercream frosting.
- Whole Milk – For adjusting the consistency of the buttercream. Skimmed milk or plant milk will also work.
- Peppermint Oil – I flavored my buttercream with peppermint oil. You can substitute vanilla extract, or another extract or flavor oil of your choice. Lime oil or mint chocolate chip flavoring might be fun if you want to stick with the “green” theme!
- Sprinkles – Decorate your cookies with homemade shamrock sprinkles, store-bought shamrock sprinkles, green nonpareils, green sprinkles, or a Saint Patrick’s Day sprinkle blend. You can also dust your shamrocks with edible glitter for a bit of extra sparkle.
Special Tools and Equipment for Making Shamrock Sugar Cookies
For these Saint Patrick’s Day cookies, you’ll need a shamrock cookie cutter.
In addition, you’ll need a rolling pin to roll out the dough. I prefer to roll on a silicone rolling mat (it prevents the dough from sticking, and makes for easy cleanup) but if you don’t have a mat, you can roll directly on a floured countertop.
For smooth buttercream, a mesh sieve allows you to sift out hard clumps of sugar. You’ll also need disposable piping bags and a star piping tip (or other piping tip) to decorate the cookies.
Shamrock Cookie Tips and Tricks
Use flour. The cookie dough will be a tiny bit sticky. Flour your work surface and rolling pin to prevent the dough from sticking as you roll and cut. Dipping the shamrock cutter in flour will also ease the cutting process.
Chill, chill, chill. Don’t skip the second chilling step. Chilling the cut cookies helps the shamrocks to retain their shape as they bake. If your tray does not fit in the refrigerator, layer the cutouts between squares of parchment, stack, and chill.
Sift thoroughly. Take time to pass the confectioner’s sugar through a fine mesh sieve before making the buttercream. Sifting removes hard lumps and clumps of sugar, guaranteeing a smooth and creamy frosting.
Make-Ahead and Storage Suggestions
Allow decorated shamrock cookies to sit, uncovered, until the buttercream crusts. Store in a single layer to prevent damage.
You can prepare the cookie dough up to 24 hours in advance. Shape dough into a disc, wrap in clingfilm/plastic wrap, and refrigerate until ready to use.
Saint Patrick’s Day cookies will keep well for about 3 days when stored in an airtight container at room temperature. You can also freeze the baked sugar cookies. To freeze, layer un-frosted cookies between sheets of parchment and freeze for up to one month. Thaw at room temperature and decorate before serving.
Other Saint Patrick’s Day recipes you might enjoy:
Shamrock Rice Krispie Treats
Guinness Truffles
Green Chocolate Lucky Charms Bark
Easy Peppermint Hot Chocolate
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Saint Patrick’s Day Cookies
A recipe for shamrock-shaped Saint Patrick’s Day cookies decorated with buttercream and homemade green shamrock sprinkles.
- Prep Time: 1 hour
- Chilling Time: 4 1/2 hours
- Cook Time: 12-14 minutes
- Total Time: About 6 hours, including chilling time
- Yield: 20 2 1/2-inch shamrock cookies 1x
- Category: Biscuits and Cookies
- Method: Oven
Ingredients
Cookies:
215 grams all purpose flour (1 2/3 cups)
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
100 grams unsalted butter, softened (7 tablespoons)
105 grams granulated sugar (1/2 cup)
1 large egg, at room temperature
1 teaspoon vanilla extract
Neon Brite Green gel food coloring
Buttercream:
113 grams unsalted butter, softened (1/2 cup / 1 stick)
470 grams confectioner’s sugar (about 3 1/2 cups)
3 tablespoons whole milk, plus more to adjust consistency
1/4 teaspoon peppermint oil
Leaf Green gel food coloring
Decoration:
Shamrock sprinkles, store bought or homemade
Instructions
Method:
In a medium bowl, whisk together flour, baking powder and kosher salt.
In a separate bowl or the bowl of a stand mixer, whip butter on high speed until soft and fluffy.
Mix in the granulated sugar, followed by the egg, vanilla extract, and gel food coloring.
Add the dry ingredients and mix on low until just combined. Do not overmix.
Flatten into a disc. Wrap in clingfilm/plastic wrap and refrigerate until firm, at least 4 hours, or overnight.
Line a half-sheet rimmed baking tray with parchment or a silicone mat. Set aside.
Unwrap dough and allow to sit at room temperature for 5-10 minutes, or until just soft enough to roll. On a floured countertop or silicone rolling mat, use a rolling pin to roll the chilled dough to 1/4-inch thickness.
With a 2 1/2-inch shamrock cutter, cut the dough into shamrocks. Re-roll scraps and repeat with remaining cookie dough.
Arrange on prepared tray.
Refrigerate tray for 30 minutes, or freeze for 15 minutes, or until cookies are cold and firm to the touch. Meanwhile, preheat oven to 350° F / 176° C.
Bake in preheated oven for 12-14 minutes, or until very lightly golden brown around the edges. Do not overbake.
With a metal spatula, transfer cookies to a wire rack to cool. Meanwhile, prepare the buttercream.
Buttercream:
In a large mixing bowl or the bowl of a stand mixer, whip butter on high speed until light and fluffy.
Add the confectioner’s sugar in small increments, alternating with the milk and mixing after each addition.
Add the peppermint oil and mix until smooth and creamy, about 3-5 minutes. If necessary, add more confectioner’s sugar or milk to adjust the consistency. The buttercream should be thick and creamy, but soft enough to pipe.
Mix in the gel food coloring.
Add the buttercream to a piping bag fitted with a 1/4-inch star tip.
Pipe as desired.
Decorate with shamrock sprinkles.
Store leftover cookies in an airtight container at room temperature for up to 3 days.
