St. Patrick’s Day Cookies Slice + Bake
St. Patrick’s Day Cookies Slice + Bake
Sliced ​​and baked cookies for St. Patrick’s Day are the perfect March holiday treat and the kids will go nuts!
It takes time to slice and bake cookies for St. Patrick’s Day, but it’s worth the wait! Make the day even more special with these festive treats with Frozen Grasshopper Squares, Mint Oreo Ice Cream Shakes, and Fruity Pebble Rice Krispies.
The joy of slicing and baking! !
I’ve always loved slicing and baking cookies, especially cute holiday cookies. So I thought, why not try making a homemade version? !
At first I was really worried they wouldn’t show up, luckily they did! If I can make these, so can you! You will need a small clover cookie cutter (about 1.5 inches in diameter), green gel food coloring, and sprinkles of Skittles.
The dough itself is done in minutes and the rest of the process is fairly easy. Waiting for the dough to cool is the most time consuming part. It’s a good idea to make these the day before you plan to bake them so you can slice and bake them before serving.
Make Slice and Bake St. Patrick’s Day Cookies
dough. In the bowl of a stand mixer or large mixing bowl (with a hand mixer), beat butter and sugar for 2-3 minutes, until light and fluffy. Add eggs, vanilla and almonds and mix well. Add flour and salt and mix until a soft dough forms.
Split + Color. Divide the dough into two balls. Wrap one ball in plastic wrap and set aside. Fold in green food coloring into remaining balls until evenly colored. Flatten into a 1-inch thick disc.
chill. Wrap in plastic wrap and store in the refrigerator with the dough. Refrigerate for 3 hours.
shape. Take the dough and, using a clover-shaped cookie cutter, cut as many clovers out of the dough as possible, rerolling the dough as needed.
chill. In a small bowl, whisk together egg whites and water. Brush over the top of each shamrock and pile it up into a tall “tower.” You want the clover to line up as evenly as possible. Lower the tower so that it becomes a long clover tree. Wrap in plastic wrap and freeze for 30 minutes.
Slice + cool. Divide dough balls into pieces and roll into ropes. When the clover wood is ready, take it out and line the clover with a long string. You want to completely wrap the clover. Press tightly, then roll into a smooth log on a lightly floured surface. Brush the outside with egg wash, then roll over with sprinkles. I used a loaf pan for this and it worked great. Return to refrigerator for 30 minutes.
Prep + bake. Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a silicone mat. Cut the log into 1/4-inch thick slices. Arrange 12 at a time on the baking sheet. Bake for 10-12 minutes, remove from oven, cool on baking sheet for 3 minutes, then transfer to wire rack to cool completely.
Tips, Changes + Stored Information
store information
shop Cookies last up to a week in an airtight container on the counter. Put a loaf of white bread in a container to keep them from drying out too quickly.
freeze: Let the cookies cool completely, then place them in a freezer-safe container for up to 3 months.
Make these cookies ahead of time: Wrap dough logs and refrigerate for up to 5 days. You can freeze dough logs for up to 3 months. Wrap them in plastic wrap and place in a Ziploc bag.Add baking instructions on the bag
These bright and cheerful cookies are sure to be a hit at your St. Patrick’s Day celebrations.
For more St. Patty food, check out:
Course dessert
American food
Prep time 10 minutes
Cook Time 10 minutes
Chill for 3 hours
Total time 3 hours 20 minutes
Serving Size 24
Calories 116 kcal
by Lil’ Luna
dough
- 3/4 cup salted butter room temperature
- 1/3 cup packed brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/4 teaspoon kosher sea salt
additional
- 1/4 teaspoon green gel food coloring
- 1 egg white
- 1 tablespoon water
- 1/4 cup Skittles sprinkles
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In the bowl of a stand mixer or large mixing bowl (with a hand mixer), beat butter and sugar for 2-3 minutes, until light and fluffy. Add eggs, vanilla and almonds and mix well. Add flour and salt and mix until a soft dough forms.
-
Divide the dough into two balls. Wrap one ball in plastic wrap and set aside. Fold in green food coloring into remaining balls until evenly colored. Flatten into a 1-inch thick disc. Wrap in plastic wrap and store in the refrigerator with the dough. Refrigerate for 3 hours.
-
Take the dough and, using a clover-shaped cookie cutter, cut as many clovers out of the dough as possible, rerolling the dough as needed.
-
In a small bowl, whisk together egg whites and water. Brush over the top of each shamrock and pile it up into a tall “tower.” You want the clover to line up as evenly as possible. Lower the tower so that it becomes a long clover tree. Wrap in plastic wrap and freeze for 30 minutes.
-
Divide dough balls into pieces and roll into ropes. When the clover wood is ready, take it out and line the clover with a long string. You want to completely wrap the clover. Press tightly, then roll into a smooth log on a lightly floured surface. Brush the outside with egg wash, then roll over with sprinkles. I used a loaf pan for this and it worked great. Return to refrigerator for 30 minutes.
-
Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a silicone mat. Cut logs into ÂĽ” thick slices. Arrange 12 at a time on baking sheet. Bake 10-12 minutes, remove from oven, cool on baking sheet for 3 minutes, then transfer to wire rack to cool completely.
– You can freeze dough logs for up to 3 months. Wrap them in plastic wrap and place in an airtight bag. Add baking instructions on the bag.
– You can switch the inner shape/food coloring to suit any holiday or special occasion.
This is Natalie Life Made Simple, and I’m here to share a very fun St. Patrick’s Day treat.