These fun St Patrick's Day cookies are thin and crispy and perfect for festive treats. Delicious cut-out sugar cookies topped with green sugar sprinkles are easy to make and a fun way to get into the spirit of the holiday as a great addition to any St. Patrick's Day party or gathering.
I love making my Nana's Sand Tarts cookies during the holidays and quickly learned this sugar cookie recipe is perfect for making fun treats for birthdays or special occasions year-round.
They are paper-thin crispy sugar cookies and work well with any shaped cookie cutter. I found a clover-shaped cutter and knew I wanted to make cut-out cookies with a shamrock cookie cutter.
I've also made this recipe for Valentine's Day with heart-shaped cookies.
Tools to make crispy shamrock cookies
These are some of my favorite baking tools to have on hand to make it easier when making these cookies.
- A good set of cookie-cutter shapes– I personally like to use Anne Clark metal cookie cutters. They are a family-run small business in Vermont and have every shape cutter you can think of, and then some! You can also use sturdy Wilton cutters too.
- A good rolling pin– I prefer a solid pin vs a french pin for this. A French rolling pin is tapered at the ends making it a bit more difficult to get the dough super thin.
- Parchment Paper a parchment-lined baking sheet is my favorite method of baking. It allows non-stick baking and easy cleanup.
- Pastry Brush– For thin crispy sugar cookies, you will need to brush an egg wash on top. This is what helps to make them crunchy!
Crispy sugar cookie dough ingredients
- Confectioner Sugar
- Eggs (plus 1 for egg wash)
- Colored sugar sprinkles
How to make St. Patrick's Day decorated cookies
- Combine sugar and softened butter in a large bowl and mix until creamy.
- Add your eggs & flour and mix to incorporate completely.
- Wrap sugar cookie dough ball in plastic wrap and place in refrigerator to chill for 1 hour (makes it easier to roll).
The secret to these crispy sugar cookies is to roll them very thin.
When ready to bake cookies
Begin by preheating the oven to 350 degrees.
Remove chilled dough from the refrigerator and work with softball-sized dough pieces at a time.
Flour a flat surface, workspace, or counter with a generous dusting of flour and roll the dough to a thin 1/4-inch thickness slab.
Bake in your preheated oven for 6-8 minutes until golden brown. You will need to work in batches.
Cool crisp cookies on a wire rack & then store them in an airtight container.
How to get crispy cookies
The secret to getting crispy st. patrick's day sugar cookies is to roll your cookie dough as thin as possible. I'm talking paper thin- like you can see the counter through the dough- and still be able to pick up and transfer to the baking sheet.
How do you keep sugar cookies crispy?
You can store cookies in an airtight container and keep them on your counter for up to a week. Be sure cookies are cooled completely before placing them in the container.
The old-fashioned way to keep cookies crispy is to place them in a brown paper bag!
Festive Cookies for St Paddy's Day
I like making these festive cookies because they are so easy. I don't need a hand mixer or green food coloring and I don't have to go through the work of making green icing either.
I only have to roll dough, use a cookie cutter, sprinkle with green sugar sprinkles, and bake!
These shamrock sugar cookies are the perfect treat to share for a fun St. Patrick's Day!
Other cookie recipes to try: Soft Old Fashioned Sugar Cookies, Nutella Sugar Cookies, Cast Iron Skillet Chocolate Chip Cookie, Monster Chocolate Chip Cookies, Brown Sugar Shortbread Cookies, Homemade Thin Mints
- 3 3/4 cups confectioner sugar
- 4 eggs
- 4 cups flour
- 1/2 lb. butter, softened
- 1 egg for egg wash
Preheat oven to 350.
Mix sugar and butter in a large bowl until creamy.
Add eggs & flour to the butter mixture until soft dough ball forms.
Wrap dough in saran wrap and chill for 1 hour (makes it easier to roll).
Remove the dough from the fridge and place it on a floured surface.
Roll out a softball-size piece of dough with a rolling pin until very thin- 1/4-inch.
Cut with your favorite cookie cutter shape.
Place on an ungreased cookie sheet.
Brush the tops of the cookies lightly with egg wash and decorate with colored sugar sprinkles.
Bake for 6-8 minutes.
Cool completely on a wire rack.