Introduction
Happy St. Patrick’s Day! Celebrate the luck of the Irish with these festive St. Patrick’s Day cookies. These cookies are a fun and delicious way to get into the spirit of the holiday. They are easy to make and can be decorated with a variety of green and white icing, sprinkles, and other decorations. Whether you’re looking for a fun activity to do with the kids or a tasty treat to share with friends, these St. Patrick’s Day cookies are sure to be a hit. Enjoy!
St. Patrick’s Day Cookies
Celebrate St. Patrick’s Day with these festive and delicious cookies! These cookies are easy to make and are sure to be a hit with family and friends.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup green candy melts
- 1/2 cup white candy melts
- 1/2 cup rainbow sprinkles
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating until combined. Beat in the vanilla.
- Add the dry ingredients and mix on low speed until just combined. Do not overmix.
- Using a medium cookie scoop, scoop the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden brown. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Melt the green and white candy melts in separate microwave-safe bowls according to package instructions. Dip the cooled cookies in the melted candy and top with rainbow sprinkles. Allow the candy to set before serving.
These St. Patrick’s Day cookies are sure to be a hit! Enjoy!
Right here’s an excellent thought! How about celebrating St. Patrick’s Day with festive treats produced from sugar cookie dough? They’re straightforward to chop into enjoyable shapes and adorn with colourful royal icing.
Desk of Contents
- Sugar cookie dough
- Use rolling pin
- Irish-themed cookie cutters
- Baking suggestions
- Tips on how to make royal icing
- Ornament particulars
- Different icings
- St. Patrick’s Day Cookies Recipe
These St. Patrick’s Day cookies are going to place a giant smile on the fortunate family and friends that get their fingers on one. This yearly Irish vacation isn’t all about corned beef and cabbage. Why not bake up some particular treats to take pleasure in earlier than or after your large feast?
I’ve been utilizing my trusty sugar cookie recipe to roll and lower out shapes for a very long time. It’s good for making forward of time. There are numerous methods to embellish them, however I take advantage of royal icing to provide a sturdy matte end. This recipe can also be a enjoyable edible design venture to do with children.
Sugar cookie dough
Softened butter, round 65ºF (18ºC), is creamed with sugar to create air pockets for a light-weight and crisp texture. The flour’s proteins present simply sufficient construction to carry their form and thickness, making them straightforward to embellish.
Baking powder and eggs assist the cookies barely rise with out an excessive amount of unfold. Slightly little bit of salt and vanilla extract enhances the flavour of the bottom. I divide the batch in half, making it simpler to roll and deal with.
Use rolling pin
Chilled dough is a little bit sticky, so make sure that to have some flour close by for dusting as wanted. To get a thick cookie with crisp edges and tender facilities, roll it into ¼-inch thickness. I take advantage of an adjustable rolling pin with detachable rings. This instrument takes out the guesswork of measurement and yields a constantly even thickness.
Irish-themed cookie cutters
I take advantage of a St. Patrick’s Day cookie cutter set that features shamrocks (a logo of Eire and the holy trinity), pots of gold, rainbows, and cash. The cut-outs vary in measurement from about 2 ½ to three ½ inches. When utilizing them, it helps to dip the cutter in flour to stop sticking. A small offset spatula helps carry the cookie and gently launch the dough if it sticks to the floor.
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earlier than baking -
after baking
Baking suggestions
It’s greatest to bake similar-sized cookies on the identical baking sheet to make sure even cooking. The cookies will barely develop in measurement, so maintain the items at the least 1-inch aside. In addition they bake quick, about 11 minutes. Rotate the pan midway by means of to provide even publicity to the warmth.
Modify the bake time as wanted for smaller or bigger shapes. The tops must be set, with the bottoms evenly golden brown. Letting the cookies sit on the nice and cozy baking sheet for a couple of minutes earlier than transferring to a wire rack gently completes the baking course of.
Tips on how to make royal icing
My royal icing recipe makes use of meringue powder as a substitute of uncooked eggs. The dry combination rehydrates with heat water and is prepared in simply 10 minutes. The consistency shall be like pipeable peanut butter, which I take advantage of to create the border design.
When you add the colour to the bottom, regularly dilute a portion of the icing with water to fill within the design. The feel shall be extra of a glue-like consistency that sinks again collectively and offers a clean floor because it dries. Let it dry utterly, at the least 6 hours, then retailer in an hermetic container.
Ornament particulars
- Gel coloring: This provides vibrant colours with out diluting the icing. I take advantage of Wilton icing colours crimson (no style), golden yellow, copper, kelly inexperienced, royal blue, violet, and black. I mix yellow and a small quantity of crimson to make the orange on the rainbow. Use popsicle sticks or toothpicks for transferring the colour to the icing and mixing.
- Plastic piping baggage: I take advantage of 12-inch disposable piping baggage and silicone ties to maintain the icing from popping out. Minimize the ideas based mostly on the scale gauge you want for adorning.
- Sprinkles: So as to add eye-catching sparkle to small floor areas, white and inexperienced glowing sugar sprinkles work properly. I take advantage of gold sugar pearl nonpareils on the horseshoes for dimension.
Different icings
Chill the dough earlier than rolling
My recipe requires chilling the cookie dough within the fridge for 3 hours or 1 hour within the freezer. This course of provides the components time to marry collectively and permits the gluten bonds fashioned throughout mixing to chill out, so the cookie texture isn’t robust. To avoid wasting time, I typically make the dough the day earlier than.
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Sugar Cookies
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In a stand mixer fitted with the paddle attachment, add the softened butter and sugar. Combine on medium-low velocity (setting 4) till mild and fluffy, 2 minutes. Scrape down the perimeters of the bowl with a spatula.
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Add the room temperature eggs and vanilla extract. Combine on medium-high velocity (setting 6) till mixed, 20 to 30 seconds. Scrape down the paddle, facet, and backside of the bowl.
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Sift the flour and baking powder right into a medium bowl. Add the salt, whisk to mix, then add to the mixer. Pulse on and off 8 occasions. Scrape down the perimeters of the bowl. Combine on low velocity (setting 2) till the dough simply comes collectively, 10 to fifteen seconds. Don’t overmix. Use a spatula to provide a ultimate combine. The dough may have a sticky consistency.
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Switch half of the dough to a chunk of plastic wrap, cowl, and press right into a 1-inch thick disc. Repeat with the remaining dough. Refrigerate for at the least 3 hours or freeze for 1 hour. The dough may be positioned in a resealable plastic bag for as much as 5 days, or frozen for as much as 1 month and defrosted earlier than utilizing.
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Line two baking sheets with parchment paper then put aside. Set the oven rack to the center place. Warmth to 350ºF (177ºC).
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Work with one piece of dough at a time to maintain it cool. Permit it to sit down on the counter for 3 to five minutes to make it simpler to roll. Evenly mud the work floor, the highest of the dough, and the rolling pin with flour, utilizing extra as wanted. Roll, rotate, and dirt with flour till ¼-inch thick.
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Instantly use desired cookie cutters to chop out shapes, reducing them as shut collectively as attainable. Switch the items to the parchment paper lined sheet pans, about 1-inch aside. Any additional dough scraps may be rerolled out 1 extra time. If wanted, chill earlier than rolling.
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Bake the cookies whereas nonetheless cool one tray at a time. If not baking straight away after reducing, maintain them chilled within the fridge. Bake for six minutes, rotate, and bake for a further 5 minutes, or till the floor is dry and bottoms are evenly golden brown.
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Cool on the baking sheet for 3 to five minutes then switch to a wire rack. Alternatively, for a softer cookie with much less crisp edges, instantly switch to the wire rack after eradicating it from the oven. Utterly cool earlier than adorning, about half-hour.
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Roll out the remaining piece of dough and repeat the reducing and baking course of. If reusing the parchment paper-lined sheet pans, make sure that the pan is cooled down earlier than utilizing.
Royal Icing
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In a stand mixer fitted with the whisk attachment, add the powdered sugar, meringue powder, 9 tablespoons heat water, and vanilla extract. Combine on low velocity (setting 2) for 7 minutes.
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Improve the velocity to medium-low (setting 4) and blend till a thick glue-like consistency is reached, about 2 to three minutes. Scrape down the perimeters of the bowl as wanted.
Adorning
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Creating Colours: Divide the royal icing into small bowls. Place a chunk of plastic wrap instantly on prime to stop it from drying out. Add the gel or liquid colours to every bowl, combine properly with a spoon. Cowl with plastic wrap.
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Make Border Icing (for outlining cookies): The consistency must be just like peanut butter however pipeable. In the event you drizzle a little bit out of your spoon, the ribbon ought to maintain for a number of seconds earlier than combining again collectively. Add ½ teaspoon of water to the royal icing and blend. Step by step add extra as wanted.Add the border icing to a small squeeze bottle or piping bag fitted with a spherical tip (optionally available). Pipe a top level view across the fringe of the cookies. Permit it to dry till simply starting to set. As soon as carried out, if in case you have leftover, add it again to the bowl with the corresponding coloration. Hold the bag or bottle for the flood icing.
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Make Flood Icing (for filling cookies): The consistency must be just like glue and never runny that it falls off the cookie when piped. When drizzled from a spoon, the icing ought to sink instantly again into the icing. If it will get too runny, you may add extra powdered sugar, 1 teaspoon at a time. Add ¼ teaspoon of water to the icing and blend. Step by step add extra as wanted.Add the flood icing to the piping bag or bottle used to make the borders or a brand new bag or bottle. Fill within the cookie’s inside with flood icing, pushing into the corners and towards the sides. If wanted, use a small offset spatula or toothpick to unfold it nearer to the define.
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Including Decorations: Add sprinkles, nonpareils, or different decorations whereas the icing continues to be moist for making traces with a toothpick or tender and sticky for sprinkles. Use border icing or edible writing pens to jot down messages on the dried cookies if desired.
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Drying the Cookies: Place iced cookies on a parchment paper-lined sheet pan or prime of wire racks till utterly dried on the floor earlier than stacking or consuming, at the least 6 to eight hours. Relying on the thickness of your icing, it might take longer. When the cookies are dry, the floor must be clean and immune to nicks or smudges.
- Correctly weigh the flour: Weigh the flour on a digital scale for probably the most correct outcomes. Alternatively, dip the measuring cup into the flour, then sweep off the surplus. This makes for a denser measurement, however don’t pack the flour within the cup.
- Bake time: About 10 minutes for 2-inch cookies, 11 minutes for 3-inch cookies, or 12 minutes for 4-inch cookies. A visible examine is the most effective information.
- Baking a smaller batch: If baking solely about 6 cookies on a tray, examine for doneness sooner. After baking for six minutes and rotating, examine each 1 minute. They brown a lot quicker on account of much less moisture within the setting.
- Make-ahead dough: The dough may be blended and saved refrigerated for as much as 5 days, or 1 month frozen. Unbaked cut-out cookies may be coated and refrigerated for as much as 5 days or frozen for two weeks.
- Storing: Retailer baked cookies in an hermetic container at room temperature for as much as 5 to 7 days. Retailer within the freezer.
- Storing the icing: Switch any unused icing into an hermetic container. Place a chunk of plastic wrap instantly on prime. Retailer within the fridge for as much as 3 days. Permit it to return to room temperature earlier than utilizing. Combine on low velocity in a stand mixer or by hand with a spoon earlier than utilizing to clean out the consistency.
- Storing iced cookies: Retailer in an air-tight container for as much as one week.
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Diet Details
St. Patrick’s Day Cookies
Quantity Per Serving
Energy 170
Energy from Fats 54
% Day by day Worth*
Fats 6g9%
Saturated Fats 4g20%
Trans Fats 1g
Ldl cholesterol 23mg8%
Sodium 53mg2%
Potassium 35mg1%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 18g20%
Protein 2g4%
Vitamin A 189IU4%
Calcium 12mg1%
Iron 1mg6%
* % Day by day Values are based mostly on a 2000 calorie food plan.
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