Recipe: Shamrock Sugar Cookies

by Courtney Sullivan

Shamrock Sugar CookiesWhat could be more perfect to round out your Saint Patrick's Day feast than a batch of fresh from the oven shamrock cookies!

We can't think of anything, can you? Maybe chocolate. Nah.

We adjusted the recipe a bit to make it healthier, but invited "wee folk" to add a sprinkle of enchantment.

These slice-and-bake treats come together quickly. You'll be out of the kitchen faster than a leprechaun can leap. Have your own wee child help form the four-leaf clovers for extra luck.

Here's another added bonus to this easy recipe. You won't need to make frosting since the green-colored sugar adds a festive border. You're welcome!

Shamrock Cookies

Prep time: 20 minutes | Total time: 2 hours | Yield: 3 dozen cookies


• 1/3 cup butter, softened
• 1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 2/3 cup whole wheat pastry flour
• 1 teaspoon baking powder
• Green colored sugar


In a large mixer bowl beat the butter with an electric mixer on medium speed. Add the sugar and beat until fluffy. Add the egg and vanilla. Beat the mixture well.

Combine the baking power and flour. With the mixer on low speed gradually add the flour mixture and beat well.

Divide the dough into three equal parts. Shape each part into a log about one inch thick and eight inches long. Roll each log in the green colored sugar and wrap in plastic wrap. Chill in the refrigerator for at least two hours.

Unwrap the rolls and slice crosswise into 1/4 inch thick sections. To shape each shamrock, place three slices of dough with sides touching in a shamrock shape on an ungreased cookie sheet. Cut stems from the ends of the rolls. Gently push the slices together so each leaflet curves in slightly. Make a few with four leaflets, just for luck!

Bake in a 350° oven about eight minutes or until edges are light brown. With a pancake turner lift the cookies onto a cooling rack to cool.

Cook's Note

You can make batches of these cookies ahead of time. Refrigerate the dough in a tightly covered container up to three days or freeze for up to one month. If frozen, thaw in the refrigerator before slicing.

Are you feeling adventurous? One of my friends says that spinach has a mild taste and you don't even notice it in a recipe. She substitutes 1/4 cup fresh spinach puree for part of the butter or oil in many of her cookie and brownie recipes. I wonder if these shamrocks would look better green? Tell us if you give it a go!

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