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Delicious easy sugar cookies dipped in chocolate with festive green sprinkles to celebrate Saint Patricks Day – these cookies are simple, with ingredients you probably have on hand already, and are easy enough to make your kids can help!
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Easy Shamrock Sugar Cookies
These festive shamrock sugar cookies are perfect for Saint Patrick’s Day! They’re crispy, chocolatey, and dipped with sprinkles – what more could you ask for? Plus, they’re super easy to make. Simply bake your favorite sugar cookie recipe, then cut out shamrocks with a cookie cutter. Dip in melted chocolate, and voila! You’ve got yourself some delicious Saint Patrick’s Day cookies.
So what are you waiting for? Get baking! And if you’re looking for more Saint Patrick’s Day recipes, be sure to check out our collection of Irish-inspired dishes. From shepherd’s pie to Baileys Guinness Irish Floats and Sweet and Spicy Guinness Snack Mix, we’ve got everything you need to make this holiday one to remember.
Happy cooking!
How To Make Shamrock Sugar Cookies
To make these shamrock sugar cookies, you’ll need:
- 2 1/2 cups all-purpose flour – since we’re adding baking powder to this recipe, an all-purpose flour is appropriate for these cookies.
- 2 teaspoons baking powder – baking powder helps give cookies a bit of lift, and a chewy texture with a crispy bite.
- 1 teaspoon salt – adding salt to desserts can actually help bring out the sweetness in sugar – just a bit can help butter taste more rich, and sugar taste more sweet!
- 1 cup (2 sticks) unsalted butter, room temperature – we’re using soft, but not melted butter for these cookies. If your butter is too hard to smush easily with the back of a spoon, pour boiling water in a heat-safe tempered glass or tall mug (that 2 sticks of butter can stand under on a dish) and let it sit 1-2 minutes, until piping hot. Dump water out, and place glass over butter, without touching butter. The ambient heat of the air will soften the butter without melting it!
- 1 1/2 cups powdered sugar – we use powdered sugar instead of granulated sugar in this recipe to help cookies retain their shape and keep it from spreading.
- 1 egg – using egg in sugar cookies provides a vital source of protein and fat for the recipe to act as a binder for the dough, so the flour and sugar can hold together.
- 2 teaspoons vanilla extract – vanilla gives a classic, clean, sugar cookie flavor. You can try other extracts if you’d like!
- 1/2 cup dark chocolate chips – we love the flavor of dark chocolate with homemade sugar cookies, but some people prefer candy melts, milk chocolate, or coverture chocolate. Pick 1/2 cup of whatever type of chocolate you’d like to use.
- 1 tablespoon coconut oil or shortening – if using milk chocolate or dark chocolate chips, we recommend mixing oil or shortening in as it melts for an even melt, shinier appearance without tempering, and less chance of burning. If you use candy melts or coverture chocolate, skip using oil or shortening.
- 1/2 green sprinkles – you can use any kind of sprinkles, jimmies, or nonpareils you love! We’re particular to some of the sprinkles we’re linking in the recipe below.
- Preheat oven to 400ºF. Line baking sheets with parchment paper and set them aside.
- In a medium-sized bowl whisk together the flour, baking powder, and salt. Set that bowl aside.
- Using a mixer, handheld or standalone, cream together the softened butter and powdered sugar. Add the egg and vanilla next, beat thoroughly, may need to scrape down the sides.
- With the mixer on a low speed, slowly add the flour mixture. The dough will be ready when it is no longer sticky to the touch.
- Clean and lightly flour the work surface. Place the dough on the work surface and begin rolling the dough out until it is about a 1/4 inch thick.
- Use the cookie cutter and cut out the cookies, then place them on the baking sheet and bake for 7 to 8 minutes. Repeat until all the dough is used.
- Once the cookies are cool, melt the chocolate using coconut oil. Then dip half the cookie in the chocolate and then sprinkle the cookie. Once the chocolate has hardened, enjoy!!
Tips for Perfect Shamrock Sugar Cookies and FAQs
Let cookies cool for 5-10 minutes before dipping in chocolate for best results – cookies that are too hot will fall apart when dipped in chocolate.
Mixing coconut oil into chocolate isn’t strictly necessary, but we find it gives the best finish and helps give an even melt.
You can use candy melts instead of chocolate, in any color, to add a fun twist to these cookies – try green, orange, and white to mimic the flag or Ireland, or different shades of green, greens and yellows, even the whole rainbow!
FAQs
Cookies should be stored in an airtight container and kept in a cool, dry place for up to four days.
Yes! Mix in a couple drops of lemon, raspberry, orange, almond, mint, or another extract you love to kick this recipe up a notch.
Mixing in coconut oil will help your chocolate have a pretty, shiny appearance without tempering – you can also use coverture chocolate or candy melts if you would like to skip the tempering process.
More St. Patricks Day Recipes
If you’re looking for more fun and festive ideas to celebrate Saint Patricks Day, be sure to check out our homemade lucky charms treats, our deliciously decadent Guinness chocolate cupcakes, andes stuffed cookies, fun and tasty Lucky Charms cocoa bombs, some Irish potato bread, or Saint Patricks Day dipped Oreos!
For more St. Patricks Day recipes, click here.
These cookies are inspired by my recent trip to Ireland, I visited Trinity College and Clonmacnois. This was my first trip after my hysterectomy and 6 months post op.
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Shamrock Sugar Cookies
Equipment
- Clover Nonpareil Sprinkle Mix| St. Patrick’s Day Colorful Sprinkles| Edible Cake Cupcake Cookie Decorations Sprinkles| Ice Cream Candy Sprinkles Toppers| Delicate Green White Decorating Sprinkles, 2OZ
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup 2 sticks unsalted butter, room temperature
- 1 ½ cups powdered sugar
- 1 egg
- 2 teaspoons vanilla extract
- ½ cup dark chocolate chips
- 1 tablespoon coconut oil or shortening
- ½ green sprinkles
Instructions
- Preheat oven to 400ºF. Line baking sheets with parchment paper and set them aside.
- In a medium-sized bowl whisk together the flour, baking powder, and salt. Set that bowl aside.
- Using a mixer, handheld or standalone, cream together the softened butter and powdered sugar. Add the egg and vanilla next, beat thoroughly, may need to scrape down the sides.
- With the mixer on a low speed, slowly add the flour mixture. The dough will be ready when it is no longer sticky to the touch.
- Clean and lightly flour the work surface. Place the dough on the work surface and begin rolling the dough out until it is about a 1/4 inch thick.
- Use the cookie cutter and cut out the cookies, then place them on the baking sheet and bake for 7 to 8 minutes. Repeat until all the dough is used.
- Once the cookies are cool, melt the chocolate using coconut oil. Then dip half the cookie in the chocolate and then sprinkle the cookie. Once the chocolate has hardened, enjoy!!
