Sugar Cookie Shamrocks
Original Kaboose.com recipe and photography by Rosemary Black
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Prepared sugar cookie dough is the secret to quick holiday cookies that make a festive St. Patrick's Day dessert. Ready in minutes, they're iced with a luscious green frosting and topped with green sprinkles for a shimmering finish.
Ingredients
- 1 roll refrigerated sugar cookie dough
- 1 cup confectioners' sugar
- 3 teaspoons milk
- 1 teaspoon light corn syrup
- 1/4 teaspoon vanilla extract
- 4 or 5 drops green food coloring
- Green sprinkles
Cooking Instructions
- Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper. Alternatively, spray the baking sheet with cooking spray.
- With a lightly floured rolling pin on a floured board, roll the dough out until it is about 1/4-inch thick. Cut out cookies with a small shamrock cookie cutter. Arrange the cookies on the baking sheet about an inch apart. (You can make two batches of cookies or use two baking sheets.) Bake for 8 to 10 minutes, or until they are lightly golden brown.
- While the cookies are baking, prepare the icing: In a small mixing bowl, with an electric mixer set on medium speed, beat the sugar and milk until blended. Add the corn syrup, vanilla extract and green food coloring and beat until smooth. If the icing is too thick to spread, beat in an additional 1 or 2 teaspoons of milk.
- When the cookies are baked, remove them from the oven and cool them on the baking sheet for 2 minutes. Transfer the cookies to a wire rack to finish cooling.
- Frost the cooled cookies with the icing, and sprinkle them with the green sprinkles.
Make-Ahead
The frosting will keep in the refrigerator, tightly covered, for up to a week. These cookies may be frozen, wrapped in freezer-quality plastic wrap in a sturdy container, for up to two months.
Tips & Tricks
This dough can be tinted green if you like: simply place it in a bowl, sprinkle with several drops of green food coloring, and work it into the dough with your fingers.
If you don't have a shamrock cookie cutter, roll the dough into little balls. For each cookie, push together three balls with two as the base and one on top. Make a "stem" out of half of one ball and press it on the bottom of the base. Place the cookies 2 inches apart on the baking sheet and bake as above. The cookies will flatten as they bake.
For variety, leave some of the icing white, frost some of the cookies with this and then top with the green sprinkles.
10 minutes
Cooking Time:
8 minutes
Ready In:
40 minutes
Servings:
24
How kids can help
Kids can help by measuring ingredients, rolling out the dough, cutting out the cookies, frosting them and topping them with sprinkles.
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