Description
Celebrate St. Patrick’s Day with these festive Shamrock St Patrick’s Day Cookies. Crisp and tender sugar cookies are cut into charming shamrock shapes, baked to golden perfection, then half-dipped in rich melted chocolate and decorated with vibrant green sprinkles. Perfect for holiday parties, gifting, or simply indulging in a sweet seasonal treat.
Ingredients
Dry Ingredients
- 2 1/2 cups (312 grams) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup (two sticks or 226 grams) unsalted butter, room temperature
- 1 1/2 cup (165 grams) confectioners’ sugar
- 1 large egg
- 2 teaspoons vanilla extract (or almond if preferred)
Toppings
- 1 cup (170 grams) semisweet chocolate chips
- 1 tablespoon shortening
- 1/4 cup green sprinkles
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 400° F. Line baking sheets with parchment paper to prevent sticking and set aside, ensuring your workspace is organized for efficient baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of leavening agents and seasoning throughout the dough. Set aside.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, cream the softened unsalted butter and confectioners’ sugar together until light and fluffy. This process incorporates air, creating a tender cookie crumb.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract (or almond if preferred) until fully incorporated, scraping down the bowl sides as needed for an even mixture.
- Incorporate Dry Ingredients: With the mixer on low, slowly add the dry flour mixture to the wet ingredients. Mix just until the dough mostly clings to the paddle attachment and has a slight give when touched, but does not stick to your fingers.
- Roll and Cut Dough: Lightly flour a clean work surface. Roll the dough out to about 1/4 inch thickness, dusting with additional flour as necessary to prevent sticking. Use a shamrock-shaped cookie cutter to cut out the cookies and place them on the prepared baking sheets.
- Bake Cookies: Bake the cookies in the preheated oven for 7 to 8 minutes, or until the edges begin to turn golden. Carefully transfer the baked cookies to a wire rack to cool completely.
- Re-roll Scraps: Gather any dough scraps, reroll, and cut out more cookies until no dough remains, repeating the baking process.
- Melt Chocolate with Shortening: Using a double boiler or a makeshift one, gently melt semisweet chocolate chips with shortening to create a smooth, glossy coating. Stir continuously to prevent burning.
- Dip and Decorate Cookies: Dip half of each cooled cookie into the melted chocolate. Place the dipped cookies on a wire rack set over a cookie sheet to catch drips. Immediately sprinkle the green sprinkles over the chocolate before it sets.
- Set and Serve: Allow the chocolate to harden fully at room temperature. Once set, the cookies are ready to be enjoyed, making a delightful St. Patrick’s Day treat.
Notes
- For a richer flavor, you can substitute almond extract for vanilla extract.
- Use parchment paper or silicone baking mats to prevent cookies from sticking and simplify cleanup.
- If you don’t have a shamrock cookie cutter, you can use any festive shape or a small round cutter.
- Melting chocolate with shortening helps achieve a smooth consistency and shiny finish.
- Store cookies in an airtight container at room temperature for up to 5 days; for longer storage, refrigerate or freeze.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
