Shamrock Sugar Cookies

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.

Shamrock Sugar Sandwich Cookies

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

Well, you shouldn’t; because it’s not completely truthful.

I did find a shamrock cookie cutter, but it was rather large. And I was looking for something more on the smallish side.

It appears I’m rather picky about my Shamrock Cookie Cutters. Go figure!

Delicious Shamrock Sugar Cookies with a Minty Chocolate Filling

I hoped the green sprinkles might distract you from realizing these “Shamrock” cookies are actually little flowers. Sweet, delicate sugar cookies with green sprinkles and a minty chocolate filling.

Flowers or Shamrocks…I think it’s a great way to celebrate the Irish in us all.


Shamrock Sugar Sandwich Cookies


  • 1 cup (dairy free) margarine
  • 1 cup white sugar
  • ½ cup Soy buttermilk, Soy milk combined with 1 tablespoon apple cider vinegar
  • ¼ cup almond butter (or peanut butter if you don’t have any almond butter handy)
  • 1 teaspoon vanilla extract
  • 3 ¾ cups flour
  • 1 tsp baking powder
  • 1 tablespoon ground flax seed
  • 1 teaspoon salt
  • Green sprinkles
  • Mint Chocolate Filling (See recipe below)


  1. Mix the soymilk with the apple cider vinegar and set aside to create your soy buttermilk.
  2. In a large bowl, use a mixer to cream together the margarine and sugar.
  3. Stir in the soy buttermilk and mix until smooth.
  4. Add the almond butter and mix until smooth.
  5. In a separate small bowl, combine the flour, ground flax seed, baking powder and salt. Stir until combined.
  6. Add the dry ingredients to the wet and mix well.
  7. Form the dough into a ball and wrap in plastic wrap. Refrigerate for at least one hour.
  8. When you’re ready to bake the cookies, begin by heating your oven to 350F.
  9. 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.
  10. Bake for 10 – 12 minutes, until bottoms and edges just start to lightly brown. Remove from baking sheet and cool on wire racks.
  11. 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.
  12. Store in an airtight container



Mint Chocolate Filling


  • 2/3 cup dairy free chocolate chips
  • 2 tablespoon dairy-free margarine
  • 1 teaspoon mint flavoring
  • 2/3 cup powdered sugar
  • 2 – 3 tablespoons soy or almond milk


  1. Place the chocolate chips and margarine in a microwave-safe bowl. Microwave for 11 seconds (That only sounds precise…but it’s really just a time-saver. It’s easier to hit the “1″ button twice).
  2. Remove from the microwave and stir. You’ll notice the chocolate is quite a bit softer now, but you might still need to warm it up a little more. If so, place the bowl back in the microwave and heat for 8 seconds.
  3. Add the mint flavoring and stir until combined. Follow that by adding the powdered sugar. The chocolate should be firm, if not crumbly. Add soy or almond 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