Line a large baking tray, or 2-3 smaller trays, with parchment. If necessary, add tabs of tape at the corners to prevent the parchment from slipping as you pipe.

Fit a piping bag with a 1/8-inch round tip. You’ll need to prepare a separate piping bag for each sprinkle color you plan to make.

With a mesh sieve, sift the confectioner’s sugar to remove any lumps or clumps.

In a large bowl or the bowl of a stand mixer, combine the confectioner’s sugar, water, liquid glucose, and salt. Mix on medium-high speed until well combined. Mix in the peppermint oil, and adjust to taste.

If necessary, add more sugar or water to adjust the consistency. The icing should be easily pipeable, but thick enough to hold its shape.

Divide the mixture into bowls, with a separate bowl for each color you plan on making. (I made two shades of green.)

Scoop into prepared piping bags.

On prepared tray, pipe the mixture into shamrocks, or other shapes as desired. (I piped a mix of shamrocks and dots, in a variety of sizes.)

Set aside and allow to dry, uncovered, until lighter in color and dry to the touch. This can take anywhere from 1 – 3 days, depending on the size of the sprinkles you’ve piped and the humidity levels in your home. (For more on drying times and techniques, see my notes in the post above.)

Store homemade sprinkles in an airtight container at room temperature for up to one month.