\n\tTo make sure you have some fun green treats for Saint Patrick\u2019s Day, I\u2019m sharing these soft St. Patrick\u2019s Day cookies with you.
\nThese cut out sugar cookies are so festive, fun for both adults and kids. Included in this St. Patrick\u2019s Day cookie decorating tutorial, you\u2019ll get:
\n
\nthe best cut out sugar cookie recipe that both holds it\u2019s shape & is soft
\na delicious vanilla buttercream recipe that forms a slight crust, helping to protect your designs
\na full video tutorial for each of the three cookie designs
\nstep-by-step photo series tutorial for each of the designs
<\/p>\n
You\u2019ll want to make these cookies at least a day before St. Patrick\u2019s Day to allow them to dry. The cookies taste so much better when the frosting has had a chance to \u201cseep\u201d into the cookie a bit, too.
\nI don\u2019t know if the frosting actually seeps into the cookie during the drying process but it tastes like it does\u2026 if that makes sense.
\nLet\u2019s get started!
\nThis post may contain affiliate links to Amazon, which means I may receive a commission, at no extra cost to you, if you make a purchase through a link. Please see my full disclosure\u00a0for further information.*<\/p>\n
Part 1: Gathering the Supplies for the St. Patrick\u2019s Day Cookies<\/p>\n
To decorate these St. Patrick\u2019s Day cookies, you will want to gather:<\/p>\n
Part 2: Baking the Cookies and Setting up the Icing Bags
\n\u00a0
\nUse the recipe card below for the sugar cookie and buttercream frosting recipes. Do make sure that you cut each of the oval cookies in half PRIOR TO BAKING so that you get a half oval for rainbows.
\n\u00a0<\/p>\n
\tStand Mixer with Paddle AttachmentRubber SpatulaMeasuring cups and spoonsMedium Sized Mixing BowlLined aluminum cookie sheet parchment paper or silicone lined baking sheetRolling PinCookie cutters and tools see part 1 on this post for the specific tools needed
\n\tButtercream Frosting\u00bd cup room temperature unsalted butter 4 ounces\u00bd cup room temperature salted butter 4 ounces4 cups powdered sugar1 tbsp. vanilla extract1-3 tbsp. whole milkSugar Cookies1 cup cold salted butter cubed1 cup granulated sugar3 cups all purpose flour measured with the scoop & level method2 tsp. baking powder1 egg1.5 tsp. vanilla extract
\n\tSugar CookiesPreheat the oven to 350\u2109 and prepare an aluminum cookie sheet by placing either parchment paper or a silicone baking mat on it.In a medium sized mixing bowl, combine the flour and baking powder and mix together. Set this aside.Cube a cup of salted butter and then, in a stand mixer with the paddle attachment, combine the cubed butter with the granulated sugar. Mix until creamed together well.To the stand mixer, add in the egg and vanilla extract and mix until combined.Slowly add in the dry ingredients in the mixing bowl to the stand mixer. Roll the dough out to 3\/8″ thick and use the cookie cutters to cut out the cookies. *Make sure to cut the oval cookies in half prior to baking to make the rainbow cookies.* Place the cookies onto the prepared baking sheet and bake for 9-11 minutes or until the tops of the cookies no longer look wet. When baking the cookies, only bake 6-8 cookies at a time to leave proper space between each cookie to cook without spreading. Overcrowding the cookie sheet will cause spread.Buttercream FrostingIn a stand mixer with the paddle attachment, add the room temperature salted and unsalted butter and mix on high until light and fluffy.Mix in the powdered sugar little by little. Add in the vanilla extract and milk about halfway through adding the sugar to help the frosting come together. Start with one tablespoon of milk and work up to three if needed, depending on the consistency you want. I like to aim for a peanut butter consistency or thinner.Follow the directions in Part 2 for the specific way you will divide the buttercream and set up the icing bags.How to Decorate the St. Patrick’s Day Cookies<\/p>\n
\tThese buttercream sugar cookies are room stable for a few days on the counter. Otherwise, store in the freezer in an airtight container until ready to use, or for up to three months. You can also freeze the undecorated cookies and buttercream frosting three months in advance to decorating.
\n\u00a0<\/p>\n
\u00a0
\nMake your buttercream icing according to the recipe and separate it into three equal bowls:
\n
\none bowl will remain undyed
\none bowl will be dyed green
\none bowl will be dyed dark green (dye the buttercream green and then add a bit of black until the desired depth is reached)
<\/p>\n
Add each of these colors into their own icing bags with a coupler. You don\u2019t need to add the tips yet but if you\u2019re worried about them drying out, add a tip #4 to each of the icing bags.
\nPart 3: Decorating the St. Patrick\u2019s Day Cookies with Buttercream Frosting
\nCheck out the video tutorial showing the overall process for decorating the St. Patrick\u2019s Day cookies then follow the step-by-step photo series tutorial below.<\/p>\n
How to Decorate the St. Patrick\u2019s Day Green Rainbow Cookies with Buttercream<\/p>\n
\nAttach one of the Wilton tip #4s to the white\/undyed buttercream and outline\/fill in the half oval cookies.
\nUse the palette knife or angled flat spatula to smooth the buttercream. If you struggle with smoothing buttercream, my Merry Cookies online cookie decorating class details 5 ways to successfully smooth buttercream on cookies.
\nAttach the remaining two Wilton #4 tips to the green and dark green buttercream icing bags. Start with one of the greens and draw the first rainbow arch. Then, fill in the rest of the rainbow alternating between the two shades of green. Try to keep equal spacing.\u00a0
\n
\nPro tip: Use the palette knife or a butter knife to move the frosting around if you struggle piping straight lines.
\n
\n
<\/p>\n
How to Decorate the Shamrock Smiley Face Cookies with Buttercream<\/p>\n
\nAttach the Wilton tip #4 to the white buttercream to outline and fill in the circle cookies.
\nSmooth the buttercream using the palette knife or the 9\u2033 angled flat spatula.
\nAttach a different Wilton tip #4 to the dark green buttercream and draw a half circle for the smile.
\nUse the same tip to pipe out a tear shape. Make another tear shape right next to it to create a heart. Then, create two more heart shapes to complete the 3 leaf clover. Do this twice, one for each eye. Complete steps 1-3 on all the smiley face cookies before moving to step 4.
\nReplace the tip #4 with the PME 1.5 tip. Draw two small lines coming off of the 3 leaf clovers to represent the stems.
<\/p>\n
How to Decorate the Shamrock Bouquet Cookies with Buttercream<\/p>\n
\nAttach the Wilton tip #102 to the lighter green frosting. With the thin side of the tip pointed away from you, pipe a heart shape. Continue piping 2-3 more heart shapes for each clover.
\nFill in the top part of the shamrock bundle with the 3 or 4 leaf clovers.
\nReplace the tip #102 with the PME 1.5 tip to pipe the stems. Complete steps 1-3 for all the clover bouquet cookies before moving on to step 4.
\nRemove and rinse the PME 1.5 tip from the green frosting and attach it to the white frosting. Pipe a bow to tie around the shamrock bouquet.
<\/p>\n
These St. Patrick\u2019s Day sugar cookies are perfect for anyone who needs a green dessert on Saint Patrick\u2019s Day.
\nIf you want to bring these cookies to a party, make sure to read my post on how to package and transport buttercream sugar cookies.<\/p>\n
Save the Tutorial for These St. Patrick\u2019s Day Cookies
\nUse the image below to pin this tutorial for St. Patrick\u2019s Day cookies to your holiday board on Pinterest. Alternatively, use any of the social share icons on the top of the page to share it to your favorite social media site. \u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"
To make sure you have some fun green treats for Saint Patrick\u2019s Day, I\u2019m sharing these soft St. Patrick\u2019s Day cookies with you. These cut out sugar cookies are so festive, fun for both adults and kids. Included in this St. Patrick\u2019s Day cookie decorating tutorial, you\u2019ll get: the best cut out sugar cookie […]<\/p>\n","protected":false},"author":1,"featured_media":1107,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[2],"tags":[],"class_list":{"0":"post-1106","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-cookies"},"_links":{"self":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/1106","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1106"}],"version-history":[{"count":0,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/1106\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/media\/1107"}],"wp:attachment":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1106"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1106"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1106"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}