These bright and cheery slice and bake clover cookies are sure to be the hit of your St. Patrick’s Day celebration!
I know it’s a little early, but I thought I’d go ahead and share this recipe in hopes that some of you will save it and make it for St. Patrick’s Day this year.
While these were slightly more time consuming than your average sugar cookie recipe, they were a lot of fun to make! I don’t know about you, but I don’t mind spending a little more time and effort on a holiday treat. I broke it down into two parts and ended up making the dough the afternoon/night before and baking the cookies off in the morning. It was easier that way especially since I could do the tedious part while my kids were asleep.
At first I was really nervous that they wouldn’t turn out, luckily they did! I mean, you never know with slice and bake cookies. There’s always a HUGE sigh of relief when you cut into them and they look exactly how you wanted them to.
For this recipe you’ll need a small clover cookie cutter (about 1 ½ inches in diameter), green gel food coloring, and rainbow nonpareil sprinkles. The dough itself comes together in a matter of minutes, and the rest of the process is fairly easy (just break it into steps). Waiting for the dough to chill is the most time consuming part. Like I mentioned above, it’s a good idea to make these the day before you plan on baking them, that way you can slice & bake them right before serving them.
These bright and cheery cookies are sure to be the hit of your St. Patrick’s Day celebration! Make sure to stop back and let me know if you tried them! Tag me Instagram or Twitter using the hashtag #LMSbakes so I can see your creations!
Slice and Bake Clover Cookies Recipe
- ¾ c. salted butter - room temperature
- ⅓ c. brown sugar - packed
- ⅓ c. granulated sugar
- 1 large egg
- 2 tsp. vanilla extract
- ½ tsp. almond extract
- 2 c. all-purpose flour
- ¼ tsp. kosher sea salt
- ¼ tsp. green gel food coloring
- 1 egg white
- 1 tbsp. water
- ¼ c. rainbow nonpareil sprinkles
- In the bowl of a stand mixer or a large mixing bowl (with a hand mixer), beat butter and sugars for 2-3 minutes until light and fluffy. Add egg, vanilla and almond, mix until combined. Add the flour and salt, mix until a soft dough forms.
- Divide the dough into two balls. Wrap one ball in plastic wrap and set aside. Fold the green food coloring into the remaining ball until it is a uniform color. Flatten into a 1-inch thick disk. Wrap in plastic wrap and place in the refrigerator along with the ball of dough. Chill for 3 hours.
- Remove the green dough, using a clover shaped cookie cutter, cut as many clovers as you can out of the dough, re-rolling the dough as needed.
- In a small bowl, whisk together the egg white and water. Brush over the tops of each clover, and stack into a tall "tower." You want the clovers to be lined up as evenly as possible. Lay the tower down, so that it's one long log of clovers. Wrap with plastic wrap and freeze for 30 minutes.
- Break the ball of dough into several pieces and roll into ropes. When the clover log is ready, remove it and line the clovers with the long ropes. You want to encase the clovers completely. Press tightly, then roll on a lightly floured surface into a smooth log. Brush the outside with egg wash, then roll in the sprinkles. I used a loaf pan to do this and it worked really well. Return to the freezer for 30 minutes.
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a silicone mat. Slice the log into ¼" thick slices. Place 12 on a baking sheet at a time. Bake for 10-12 minutes, remove from the oven and allow to cool on the sheet for 3 minutes before transferring to a wire rack to cool completely.