These fun Shamrock sugar cookies are perfect for St. Patrick’s Day. Two colors are used to create fun sugar cookies with shamrock centers. My green dough is also mint flavored for an extra surprise! As moms I know we’re super busy so these are cute but super simple to make.
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What you’ll need:
- Shamrock cookie cutters
- Circle cookie cutter
- Your favorite roll-out sugar cookie recipe (the one I used can be found below)
- Frosting or sprinkles to decorate with are optional
- Green food coloring
- Peppermint extract (optional)
Prepare 2 batches of your favorite roll-out sugar cookie dough recipe. When you add the eggs and vanilla add green food coloring to one batch. I added 15-20 drops to get a nice shade of green. Optional: Replace part of the vanilla with peppermint extract in your green dough so that your cookies have a nice minty surprise. I used 1 tsp vanilla, 3 tsp peppermint.
My Cookie dough recipe
The recipe I used was adapted from my favorite holiday cookie recipe, peppermint cane sugar cookie. You definitely want to save that recipe for the holidays.
Preheat your oven to 325.
- 2 1/4 cups flour
- 1/2 tsp salt
- 1 cup butter
- 3/4 cup sugar
- 1/2 cup powdered sugar
- 2 egg yolks
- 1 tsp vanilla (Watkins vanilla is my favorite to use for baking)
- 3 tsp peppermint
- (for my white batch I used 3 tsp of vanilla and omitted any peppermint)
- Combine flour and salt and set aside
- Beat butter until light and fluffy. You can use a stand mixer if you prefer but I rely on my little handheld Oster for most baking.
- Add sugar and beat until light and fluffy
- Add egg yolks, Vanilla and/or Peppermint extract, 15-20 drops of green food coloring to one batch.
- Slowly beat in flour/salt mixture.
- Chill for at least 2 hours
Cut your Cookies
*If you use my recipe please note that this recipe is not designed to be rolled out so it does take some work and may crack a little bit as you are rolling out.
- Roll out each color of dough onto a lightly floured surface. If you are short on space like I am you may have to do a portion of each color at a time. I rolled mine about 1/4 inch thick.
- Next, Use your circle cookie cutter to cut an even number of white and green cookies.
- Then, use a small shamrock cookie cutter to cut a shamrock into the center of each circle. Don’t be afraid to wiggle a bit and create some space around the cutter.
- Carefully remove the shamrock from the center and set aside retaining its original shape. For me, the dough stuck inside the cutter making it easy to remove from the circle and then gently push out of the cutter.
Switch your Shamrocks
Carefully take your green shamrock cutouts and place them into the center of your white circles. Take the white shamrocks and place them inside the green circles. If your dough is nice and firm this should not be too difficult.
Press inwards on the circle gently to help seal the circle and the shamrock back together. Gently squish the dough where the shamrock meets the circle to help connect the dough.
Bake Up your Shamrock sugar cookies
Mine baked at 325 for 12-15 minutes. The recipe should make 18-24 cookies. Bake them on baking sheets lined with parchment paper or my favorite silicone baking mats.
The cookies should be starting to brown on the bottom but still be unbrowned on top. Allow them to cool and you are good to go.
The recipe I use is not very sweet. To sweeten them up feel free to add some sprinkles or a little frosting on the top of your cookies.
Enjoy your Shamrock sugar cookies. They will look fancy but are quite simple to make. Make sure to pin this recipe so you can find it later!