Shamrock St. Patrick's Day Cookies Recipe
These Shamrock St. Patrick's Day Cookies are a sweet way to bring some luck to St. Patrick’s Day. Easy to make, fun to decorate, and perfect for sharing!
Servings: 12 cookies
Calories: 330kcal
Ingredients
- 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
Additional Ingredients
- ¼ tsp. green gel food coloring
- 1 egg white
- 1 tbsp. water
- ¼ c. rainbow nonpareil sprinkles
Instructions
- 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 extract to the butter-sugar mixture; mix until combined. Add flour and salt, and 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 from the fridge. Using a clover-shaped cookie cutter, cut as many clovers as you can from the dough, re-rolling it as needed.
- In a small bowl, whisk together the egg white and water. Brush it over the tops of each clover, and stack them 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 it with plastic wrap and freeze for 30 minutes.
- Break the ball of dough into several pieces and roll them 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 the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat. Slice the log into 1/4-inch thick slices. Place 12 on the 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 cooling rack to cool completely.
Notes
STORE Shamrock Sugar Cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can FREEZE them for up to 3 months.
When ready to enjoy, simply thaw at room temperature. You can also REHEAT in the oven for 5-7 minutes at 350°F (175°C) to bring back their fresh-baked taste.
Nutrition
Calories: 330kcal | Carbohydrates: 48g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 45mg | Sodium: 147mg | Potassium: 65mg | Fiber: 1g | Sugar: 18g | Vitamin A: 389IU | Calcium: 17mg | Iron: 2mg
