New recipes

Shamrock Pull-Apart Cookies

Shamrock Pull-Apart Cookies

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  • 2 Tablespoons all-purpose flour
  • 1 roll (16.5 ounce) Pillsbury refrigerated sugar cookies
  • 1 cup vanilla creamy ready-to-spread frosting (from 16-ounce container)
  • Green gel food color


Heat oven to 350 degrees. Spray large cookie sheet with cooking spray.

Sprinkle flour on work surface; roll half of the dough 1/4 inch thick. Using 3-inch heart-shaped cookie cutter, cut 21 cookies from dough, rolling and re-rolling as necessary. Use remaining cookie dough to shape 7 stems for shamrocks.

Bake 8 to 10 minutes or until light golden brown around edges. Cool 5 minutes on cookie sheet. Remove to cooling rack to cool completely, about 15 minutes.

Microwave frosting uncovered on High about 15 seconds or until thin and easily spreadable. Tint with food color to desired shade of green. Spread frosting onto heart-shaped cookies. Arrange cookies in clusters of 3 to form shamrock shapes. Place 1 stem at the base of each shamrock.

It’s hard to believe 7 years’ve passed since I made my first set of shamrock cookies. And so I thought it was about time I updated my decorated shamrock sugar cookies’ tutorial from 2013 with a fresh layer of royal icing. In this updated tutorial I used similar designs and I also added few new piped details.

Set of lucky shamrock cookie from 2013.


To make chocolate shamrock cookies I used my Vegan Chocolate Sugar Cookies. And to cut out shapes I used 3 and 4 leaf clover cookie cutters.


To decorate cookies you can use regular royal icing made with meringue or egg whites. Today, since I used vegan cookies I paired it with my eggless vegan royal icing.


I used leaf green and yellow gel food coloring to achieve different shades of green.

TIP : To create different shades of green you can add yellow or blue food coloring to green. Or use different green colors like moss, forest, olive, sage etc. To lighten the color add some white icing.


Thin icing with water to 2 consistencies. To make iced shamrock cookies I used 15 second flood consistency and piping consistency to pipe small details.

TIP : If you don’t know how to thin royal icing to 15 second consistency be sure to check my Ultimate Guide to Royal Icing Consistency.

In today’s tutorial I’m also going to use an airbrush with couple of stencils. I used chevron and polka dot stencil. Handy stencil holder keeps stencil from moving while you airbrush.

TIP : If you don’t have a stencil holder you can use magnets instead. Secure stencil between magnet. And then secure magnets onto a magnetic surface, for example baking sheet.



Start by outlining shamrock cookie with white icing (piping consistency). Let the white outline crust for 5 minutes and then flood the cookie with green icing (15sec). Use a needle tool to distribute the icing evenly, (step 1-5).

Immediately take white icing (15sec) and pipe white dots into the wet green royal icing. This technique is called wet on wet, (step 6-8).



Outline and flood the cookie with green royal icing (15sec). Let the icing dry, (step 1-3).

Then with different shades of green pipe straight lines across. First with one shade of green pipe lines in one direction. Then opposite direction, repeat with different shade of green, creating plaid design,(step 4-8).

TIP : When piping straight lines first you need to anchor line at the starting point and then anchor it at the end point. When you are anchoring royal icing line decrease the pressure you are putting onto a piping bag. It takes practice and so don’t worry if you can’t get it to work right away.



First outline and flood ½ of the shamrock cookie with green icing (15sec). Allow to dry or crust thickly, (step 1-8).


Secure chevron stencil into a stencil holder. Place cookie on a paper towel and then place stencil holder with a chevron stencil over it. Airbrush iced portion of the cookies with an even layer of metallic green airbrush color. Carefully lift up the stencil, (step 1-8).

Then flood the undecorated half of the cookie with white royal icing (15sec). Let the icing crust well. Then with a piping consistency royal icing (2 shades of green) pipe scalloped edge, straight lines and dots, (step 4-8).


To pipe a simple shamrock with royal icing start by piping a heart with piping consistency royal icing. Pipe a 2 tear drop shapes to make a heart.

Then pipe another heart opposite to the 1 st heart making sure bottom points of hearts are joined. Then pipe another heart perpendicular to the 2 first set of hearts. Make a shamrock stem and shamrock is finished. (step 1-6).



Outline and flood the cookie with white icing (15sec). Let the icing dry or allow it to crust thickly. Then place chevron stencil over the cookie and airbrush cookie with metallic green airbrush color, (step 1-4). Pipe a small green shamrock in the middle, (step 5-8).



With dark green icing pipe a thick outline. Immediately flood the middle with 15 second white icing, (step 1-6).

Then while white icing is wet pipe 3 large green dots into the white icing creating a triangular shape, (step 1).

Creating wet on wet royal icing shamrock is super easy and fun. Use a needle tool or a toothpick to shape green icing while both white base and green dots are still fluid. Don’t allow icing to crust.

Pull tip of the needle tool through the middle of top polka dot and drag the needle tool down to create a stem, (step 2).

Then repeat with 2 side polka dots except don’t drag icing straight after you pull it through the polka dot. But instead change the direction and drag it down so it becomes part of the stem you created in the step1.


To make 4 leaf clover cookies aka lucky shamrock cookies I used 4 leaf clover cookie cutter.


Outline and flood the cookies with different shades of green royal icing (15sec). Let the icing dry and then pipe straight lines across with different shades of green (piping consistency).

And lastly pipe cornelli lace- free piped curved line that never crosses.

TIP : If you find it hard to complete swirly cornelli line all at once, take a break. It’s okay. Then continue where you took off.


For our St. Patrick’s Day collaboration Amber created these beautiful rainbow lucky shamrock cookies.


  • Royal Icing : Fresh Lemon Royal Icing, Vegan Royal Icing
  • Get all the tools you need in my Amazon Shop
  • Cookies Cutters : Shamrock, Lucky Shamrock
  • Piping Bag
  • Gel Food Colors
  • Sriber Needle Tool
  • Airbrush
  • Stencils : chevron, large polka dot
  • Stencil Holder

Which set do you like better?

This post was originally published on March 8th, 2013. On February 11th, 2020 I updated this post with new step by step photos, written text and a video.

This post contains amazon affiliate links that earn me a small commission, at no cost to you. I only recommend products that I use and love. Learn more about my affiliate policy here.


I'm Hani. Here you'll find variety of delicious recipes, step by step cookie and cake decorating tutorials. Read More…


Would you make a video tutorial on the piping basics of lines, circle, scallops, zigzag and such.
I’m a beginner- love your website and ideas! Thank you

Hi Stacha,
here you can find couple of template you can use to practice piping with royal icing
Royal Icing Piping Practice Sheets

Your cookies are so Awesome! I wish I could be you. You obviously are filled with Talent.

These shamricks are so pretty! How do you pipe on them so well?

Leave a Reply Cancel reply


Hi I'm Hani. Here you'll find delicious recipes, step by step cookie and cake decorating tutorials. Read More…


For the Cookies, mix flour, baking soda, cream of tartar and nutmeg. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in egg and vanilla. Gradually stir in flour mixture until well mixed. Refrigerate dough about 1 hour or until firm.

Preheat oven to 375°F. Roll out dough on lightly floured surface (see Test Kitchen Tip) to 1/8-inch thickness. Cut out dough with shamrock cookie cutter. Place on greased baking sheets.

Bake 8 to 10 minutes or until lightly brown. Cool on baking sheets 1 minute. Remove to wire racks cool completely.

For the Icing, mix green food color and milk in small bowl. Add confectioners' sugar, stirring until color is evenly distributed and icing is smooth. To decorate cookies, hold cookie by its edge and dip top of cookie into icing. (Or spoon the icing onto cookie using a teaspoon.) Place glazed cookies on wire rack set over foil-covered baking sheet to dry.

Shamrock Cookie Cups

Shamrock Cookie Cups– A simple sugar cookie recipe jazzed up for St. Patrick’s Day with candy on top. Cute and tasty!

Well Happy March! I can’t believe February is already over. Usually the winter months just drag on and on, but this year they have flown by. I’m sure it’s partly because the weather was crazy warm for Utah. My kids were playing outside without jackets in the middle of January!

Of course now that all the trees have blossomed and the flowers are popping up, it is snowing outside. Such is the life in Utah.

St. Patrick’s Day is just around the corner, and I have a couple of fun treats to share with you. First up are these darling little cookie cups. You can use your favorite sugar cookie recipe for the base, or even store bought dough.

The fun part is using the licorice strips and M&M’s to make the little shamrocks on top. My kids had fun helping me decorate the tops, and of course they loved eating them!

Everyone loves sugar cookies, and baking them in mini muffin pans is such a fun way to serve them. They are sure to be a hit for St. Patrick’s Day at your house!

Here are a few more St. Patrick’s Day treat ideas:

Mint Shamrock Cookies

Glace Icing Recipe

This classic glace icing is perfect for your sugar cookies and easy to make!


  • 1 lb Confectioner's Sugar
  • 3 fl oz Water
  • 3 fl oz Light Corn Syrup
  • 1 tsp Almond Extract


  1. Mix together your sugar and water on low speed with paddle attachment. Mix until creamy, about 3 minutes.
  2. Add the corn syrup and beat until incorporated.
  3. Divide the icing among bowls per number of colors desired.
  4. Color each with gel colors.
  5. For ombre affect, we used 1 drop in the first bowl, 3-4 drops in second bowl, 6 drops in the third bowl, and 9 drops in the fourth bowl.
  6. Allow to dry completely before stacking.
  7. Icing can be stored in air-tight containers in refrigerator for up to 1 week.

I hope you love this Shamrock Cookies Recipe! While we are all at home, I’m sure you will be needing some quick and easy recipes. Be sure to catch my banana bread recipe, cranberry scones recipe, and my cream tart cake recipe! If you are looking for more ideas, check out the recipe section of my blog.

Oatmeal Shortbread Shamrock Cookies

Deliciously light and crisp cookies Perfect for St. Patrick’s Day! Change up the colored sugar for the holidays.


  • 1 cup Unsalted Butter, Softened
  • 1 cup Powdered Sugar
  • 2 teaspoons Vanilla
  • 1-½ cup Flour
  • ½ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • 1 cup Quick Cooking Oats
  • 1 bottle Colored Sugar


In a large bowl cream the butter and powdered sugar using an electric mixer until combined and fluffy. Add the vanilla, flour, baking soda and salt. Mix until combined. Finally, add in the oats and mix until evenly distributed. Chill the dough for about 30 minutes.

Remove the dough from the refrigerator and set it on the counter to come to room temperature Divide the dough into about five equal parts. Shape each section of dough into uniformly sized and shaped rolls.

Put the colored sugar on a plate or in a long pan. Roll the logs of dough in the colored sugar until the sides are completely covered. Reserve the remaining sugar. Put the logs on a tray. Return the rolls to the refrigerator for at least 30 minutes, or until they have hardened enough to slice without losing their shape.

Preheat the oven to 325 F. Slice the logs with a sharp knife (about ¼ inch thick) and place on a greased cookie sheet, leaving about an inch between each. See note below if you want to make them into shamrock shapes.

Bake for 15-19 minutes until just set. Cool on a rack.

Note: To make shamrocks, divide the fifth dough log in thirds and roll each into a smaller log for the stems. Squeeze the small stem piece into a longer shape, place one of the bigger circles on the top of the stem and then two more circles across to form a shamrock shape. Push down gently in the center to secure. Sprinkle with additional colored sugar, if desired. Makes approximately 36 shamrocks.

You can decorate shamrock cookies with green sprinkles. I used nonpareils, but green sugar sprinkles and mini shamrock sprinkles work well too.

I also like melting chocolate and dipping cookies in chocolate. It helps sprinkles stick better. You can see more tips for melting chocolate here.

How to store sugar cookies

Sugar cookies may be stored in an airtight container at room temperature for 3 to 4 days. Baked cookies make also be frozen for up to a month.

Sugar cookie dough can be frozen for up to 3 months. Defrost dough in the refrigerator before bringing to room temperature, rolling and baking.

Check out my recipe for easy cut-out sugar cookies.

This cake was made by Jessie Karns Asbury for her daughter’s second birthday party. It has become so popular she has since made more for other birthday parties in her bakery.

There isn’t a tutorial to go with, but the decoration is just so lovely! You can see her posts about it on her Facebook page, Heavenly Daydreams.

Looking for more styles? We have a post filled with fabulous Princess Cupcake Cakes including the one above. Check It Out Here.

St. Patrick's Day Shamrock Cookies

Mix until all ingredients are well blended. Chill dough for 3 to 4 hours before rolling, so the dough is easy to roll, and won't spread during baking.

Preheat oven to 350 degrees. Roll out on a lightly floured counter to 1/4" thick and cut with your favorite Ann Clark cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake about 8-10 minutes or until lightly colored. Let cookies cool slightly on cookie sheet, then transfer to a wire rack to cool completely. As pictured, decorate with Royal Icing (from our recipes) tinted with one or more drops of food coloring to achieve varying hues, from mint to forest green. You can also top the wet icing with green sugar sprinkles if you like. To draw fine white veins in the shamrock leaves, fill a piping bag with white frosting. If you don't have a piping bag, you can spoon the icing into a zip-lock bag and snip a small hole in one corner with scissors.

Shortbread Dough
Step 1 – Begin by making the cookie dough. I used the Shortbread Recipe that comes with the Rycraft Cookie Stamp. This is a very simple shortbread recipe (I substituted superfine sugar for plain sugar) but you could use any kind or dough that is meant to be rolled and cut. The shortbread may seem a bit crumbly in the bowl, but you should be able to press it together with your hands to get it to form a ball.

Rolling the Dough
Step 2 – Roll out the dough on a lightly floured surface or piece of parchment paper dusted with flour. Roll the dough to about 1⁄4” thick. The surface of the dough doesn’t need to be perfectly smooth or unblemished because you are going to use the cookie stamp to make an impression that will cover imperfections.

Stamping Cookies
Step 3 – Now that the dough is rolled out it’s time to stamp the cookies. To prevent the cookie dough from sticking to the stamp you can dust the stamp with a bit of flour. Make sure to tap all of the flour out of the stamp or use a toothpick to get flour out of the stamp. If the stamp is clogged with flour, you will not get a clean impression. Now stamp as many Shamrocks as you can on the dough you have rolled out approximately 2 1⁄2” apart (center to center). This will ensure that you have enough space to cut them out with your round or scalloped cutter.

Cutting Out Cookies
Step 4 – Cut the cookies out using a 2 1⁄4” Scalloped or Round Cutter.

Removing Excess
Step 5 – Remove excess dough from around the cookies.

Cookies on Sheet
Step 6 – Using an angled spatula lift the cookies onto your cookie sheet. If you are not using a Silpat or nonstick cookie sheet, bake the cookies on a sheet of parchment paper so they won’t stick.

Step 7 – Once your cookie sheet is filled put the cookie sheet in the refrigerator for 20 minutes. This will help the shamrock design to come out more crisply and will minimize puffing. Turn the oven to the temperature indicated on the recipe.

Step 8 – Now it’s time to bake the cookies. Pull the cookie sheet directly out of the refrigerator and place in the oven. Bake as per the recipe. I baked these cookies for about 12 minutes.

Step 9 – Remove cookies from the oven and let cool. Move to a cooling rack.

Mixing Luster Dust Paint
Step 10 – Once the cookies are completely cool, it is time to decorate! This is my favorite part! Begin by mixing together the luster dust and lemon juice. The lemon juice is used because it is clear and will help to make a paint out of the luster dust. You could try other clear liquids. Clear vanilla and vodka work as well. Mix the luster dust and lemon juice to the desired consistency. I wanted the emerald green to be a vibrant and saturated with color, so I used very little lemon juice to luster dust. Try 1/8 tsp luster dust per 1 drop of lemon juice. From there you can add more of either depending on what shade you want. Use a small paint brush to mix the luster dust and liquid.


  1. Kanelingres

    According to mine, it's not the best option

  2. Maclane

    You are not right. I'm sure. I propose to discuss it. Email me at PM, we'll talk.

  3. Edrigu


  4. Antoine

    so, what is next!

  5. Justain

    I'm sorry, but I think you are wrong. I'm sure. I can defend my position.

Write a message