Bake up some luck with these St. Patrick’s Day Sugar Cookies. The chocolatey dough bakes soft and flavorful, finished with some festive holiday decorations!
These chocolate St. Patrick’s day Sugar Cookies put a rich, festive twist on a fun holiday treat. These soft, cocoa-infused cookies have a deep chocolate flavor that pairs perfectly with fun and colorful decorations everyone will love!
For more chocolate cookie recipes you have to check out my Soft Chocolate Sugar Cookies, Double Chocolate Cookies with Coconut Oil, and Triple Chocolate Cookies.
Table of Contents
Why We Love St. Patrick’s Day Cookies
- Cookies bake in just a few minutes, which makes them perfect for quick holiday bakes.
- Soft centers and smooth edges make them easy to eat and even easier to decorate.
- Colors and toppings can be tweaked to match themes, events, or what’s already in the kitchen.
Recipe Ingredients
Cocoa – Use unsweetened cocoa powder for a rich chocolate flavor. It gives the cookies their deep color and bittersweet taste.
Water + Espresso Powder – Dissolve espresso powder into water before adding. This enhances the cocoa flavor and gives the cookies a subtle depth without making them taste like coffee.
Granulated Sugar – Regular white sugar sweetens the sugar cookie dough and adds a light crispness to the edges. Its clean sweetness lets the cocoa and vanilla flavors come through.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Use Vanilla Bean Paste for Deeper Flavor – Vanilla bean paste adds a rich, concentrated taste and visible vanilla specks that enhance both the flavor and appearance of the cookies.
Add Finely Chopped Mint Chocolate – Stir in a few tablespoons of finely chopped Andes mints or mint chocolate chips for a subtle mint-chocolate twist.
How to Make St. Patrick’s Day Sugar Cookies
Step 1: Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
Step 2: In the bowl of a stand mixer, on medium-high speed, beat the butter, shortening, and sugar until light and fluffy.
Step 3: Add one egg at a time, mixing after each addition until incorporated. Then add vanilla. Mix.
Step 4: Add the baking powder, salt, espresso mixture, and cocoa. Mix on a low speed until combined.
Step 5: Gradually add flour. Mix until combined.
Step 6: Working with one fist-sized ball at a time, roll out flat on a floured surface (the thickness will depend on preference, prefer 1/4″ thick or a bit thinner). Cut out shapes. Place onto sheets and bake for 6–8 minutes.
Step 7: Remove from the oven and let cool on baking sheets for 2 minutes.
Step 8: Transfer to a wire rack to cool completely. Frost and decorate as desired.
Expert Tips
Use a Rolling Pin for Even Dough – A rolling pin helps flatten the dough to an even thickness, which allows the cookies to bake uniformly. If a rolling pin isn’t available, a smooth glass or bottle can work in a pinch.
Scrape the Bowl with a Silicone Spatula – This helps blend the dough evenly and prevents dry ingredients from sticking to the sides.
FAQs
A simple buttercream frosting or royal icing works great. If decorating with kids, go with buttercream—it’s easier to spread and top with sprinkles. Let cookies cool completely before frosting.
A stand mixer helps cream the butter and sugar and blends the wet ingredients and dry ingredients evenly. A hand mixer works well, too, or the dough can be mixed by hand.
Storage Information
Once cooled, STORE decorated cookies in an airtight container at room temperature for up to 5 days. If frosted, place parchment paper or wax paper between layers to prevent sticking.
You can also wrap cookies individually in plastic wrap for extra freshness. For longer storage, keep them in the fridge in a sealed container with parchment, wax paper, or plastic wrap between layers. Let them come to room temperature before serving.
To FREEZE, place unfrosted cookies in a freezer-safe bag or container for up to 2 months. For decorated cookies, freeze in a single layer first, then stack with parchment, wax paper, or plastic wrap between each. Thaw at room temperature. To refresh, warm briefly in the microwave (about 5–10 seconds) or enjoy as-is.
Try These Other St Patrick’s Day Favorites
St. Patrick’s Day Sugar Cookies Recipe
Ingredients
- 1 cup butter - room temperature
- 1/4 cup shortening
- 1 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tbsp water - + ¼ tsp. espresso powder (diluted)
- 1 tsp salt
- 3/4 tsp baking powder
- 2/3 cup cocoa
- 3 1/2 cup all-purpose flour
Instructions
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
- In the bowl of a stand mixer, on medium-high speed, beat the butter, shortening, and sugar until light and fluffy.
- Add one egg at a time, mixing after each addition until incorporated. Then add vanilla. Mix.
- Add the baking powder, salt, espresso mixture, and cocoa. Mix on a low speed until combined.
- Gradually add flour. Mix until combined.
- Working with one fist-sized ball at a time, roll out flat on a floured surface (the thickness will depend on preference, prefer 1/4″ thick or a bit thinner). Cut out shapes. Place onto sheets and bake for 6–8 minutes.
- Remove from the oven and let cool on baking sheets for 2 minutes.
- Transfer to a wire rack to cool completely. Frost and decorate as desired.
