Shamrock Cookies — St. Patrick’s Day Cookies

This simple Shamrock Cookies recipe is full of all the right flavors and colors of the season! Everyone loves St. Patrick’s Day Cookies recipes just in time to celebrate the festivities!

A tray of cookies with green sprinkles has this text at the top: Shamrock Sugar Sandwich Cookies.
This post may have affiliate links. See our full disclosure for more information.

There are two reasons I don’t want you to look too closely at the Shamrock Sugar Cookies photos in this post.

First of all, if you look too closely, you’ll notice they’re not actually Shamrocks. I will explain more about that later. But secondly, if you gaze intently at these delicious cookies, they might lock you into a Jedi Mind Meld; and as we’ve heard lately, those are mighty powerful. Which is what these cookies are…if you’re not careful.

I went to the store intent on buying shamrock cookie cutters, but there were none to be found. Can you believe that?

A tray full of several Shamrock Sugar Cookies.

I hoped the green sprinkles might distract you from realizing these Shamrock cookies, aka St Patrick’s Day cookies, are actually little flowers. It’s a sweet, delicate shamrock cookie recipe trying to look like clover cookies complete with green sprinkles and a minty chocolate filling .

Flowers or Shamrocks…I think these Saint Patrick’s Day Cookies are a great way to celebrate the Irish in us all.

How to Make Shamrock Cookies

Let’s get down to the Saint Patrick Cookies and how to make them. Think of these as a simple sugar cookie and you’ll get the idea of it!

First, create vegan buttermilk by mixing plant-based milk with apple cider vinegar. Set that aside to let it create a vegan buttermilk.

Next, in a large bowl, use a hand held mixer or a stand mixer fitted with the paddle attachment to cream together the vegan butter and sugar. Stir in the soy buttermilk and mix until smooth. Add the peanut butter and mix until smooth.

In a separate small bowl, combine the flour, ground flaxseed, baking powder and salt. Stir until combined. Add the dry ingredients to the wet and mix well.

Form the dough into a ball and wrap in plastic wrap. Refrigerate for at least one hour.

When you’re ready to bake the cookies, preheat your oven to 350F.

On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes with cookie cutters. There’s not a lot of spread to these cookies so you can place them fairly close together on the cookie sheet, just not touching.

Bake for 10 – 12 minutes, until bottoms and edges just start to lightly brown. Remove from baking sheet and cool on wire racks.

After the cookies have cooled, place a dab of Chocolate Filling on the bottom half of one cookie and sandwich it with the bottom half of another cookie.

Mint Chocolate Filling

I’m serving these St Patricks Day cookies as sandwich cookies. Of course, you could simply frost them with green frosting and be done, but there’s something about this mint chocolate filling that works!

To make it, place the chocolate chips and butter in a microwave-safe bowl. Microwave for 15 seconds Remove from the microwave and stir. Repeat until the butter and chocolate are melted and stirrable. Add the mint flavoring and stir until combined.

Sift in the powdered sugar and stir until combined. The chocolate should be firm, if not crumbly. Add milk 1 tablespoon at a time until you get the desired consistency. It should be easy to spread with a spoon.

Aren’t St Patricks Day cookies recipes the best!

Expert Tips

Use these tips and tricks to make these St Patrick cookies perfect every time:

  • Wherever this recipe calls for vegan butter, I used Earth Balance buttery sticks
  • This recipe calls for peanut butter but you can also substitute almond butter
  • You can make these as sandwich cookies or use my Vegan Royal Frosting recipe found in my Vegan Sugar Cookies and use green food coloring to make festively colored sugar cookies
  • It’s helpful to roll out the cookies to 1/4″ thickness to get soft, tender cookies
  • I like to bake these cookies for 10 minutes to keep them tender
  • When rolling out the dough, I love placing the dough between two sheets of parchment paper to keep cleanup easy!

I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!

A tray of several shamrock cookies sits next to a bowl of green sprinkles.

Shamrock Cookies

Shamrock Cookies are delicious with all the right colors and fun for the St. Patrick’s Day holiday!
Print Pin Rate
Course: Dessert
Cuisine: European
Keyword: Shamrock Cookies, St. Patrick’s Day Cookies
Prep Time: 40 minutes
Cook Time: 10 minutes
Resting Time: 15 minutes
Total Time: 1 hour 5 minutes
Servings: 32 cookies
Calories: 170kcal
Author: Marly

Ingredients

  • 1 cup vegan butter
  • 1 cup granulated sugar
  • ½ cup plant-based milk
  • 1 tablespoon apple cider vinegar
  • ¼  cup peanut butter
  • 1 teaspoon vanilla extract
  • 3 ¾ cups all purpose flour
  • 1 teaspoon baking powder
  • 1 tablespoon ground flaxseed
  • 1 teaspoon salt
  • Green sprinkles

Mint Chocolate Filling

Instructions

  • Mix the milk with the apple cider vinegar and set aside to create your soy buttermilk.
  • In a large bowl, use a mixer to cream together the butter and sugar.
  • Stir in the soy buttermilk and mix until smooth.
  • Add the almond butter and mix until smooth.
  • In a separate small bowl, combine the flour, ground flax seed, baking powder and salt. Stir until combined.
  • Add the dry ingredients to the wet and mix well.
  • Form the dough into a ball and wrap in plastic wrap. Refrigerate for at least one hour.
  • When you’re ready to bake the cookies, begin by heating your oven to 350F.
  • On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes with cookie cutters. There’s not a lot of spread to these cookies so you can place them fairly close together on the cookie sheet, just not touching.
  • Bake for 10 – 12 minutes, until bottoms and edges just start to lightly brown. Remove from baking sheet and cool on wire racks.
  • After the cookies have cooled, place a dab of Chocolate Filling on the bottom half of one cookie and sandwich it with the bottom half of another cookie.
  • Store in an airtight container

Mint Chocolate Filling

  • Place the chocolate chips and butter in a microwave-safe bowl. Microwave for 15 seconds Remove from the microwave and stir. Repeat until the butter and chocolate are melted and stirrable. Add the mint flavoring and stir until combined.
  • Sift in the powdered sugar and stir until combined. The chocolate should be firm, if not crumbly. Add milk 1 tablespoon at a time until you get the desired consistency. It should be easy to spread with a spoon.

So you know what I say next? Top O’ The Mahning To Ya! Or afternoon…whatever timezone you’re in!

Updated by Marly · Permalink