Description
Celebrate St. Patrick's Day with these delightful St. Patrick's Cookies and Buttercream Dip. Soft sugar cookies speckled with colorful sprinkles pair perfectly with a fluffy, sweet buttercream dip that you can flavor and color to suit the festive mood. This fun and easy recipe is perfect for baking with family or sharing at holiday gatherings.
Ingredients
Scale
Cookies
- ½ cup unsalted butter (at room temperature)
- 1 cup granulated sugar
- 2 eggs
- 2 ½ cups all purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ¼ cup sprinkles
Buttercream Dip
- 1 ½ cups icing sugar
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- ¼ cup sprinkles
- 3 to 5 drops green food coloring (optional)
Instructions
- Prepare dry ingredients. In a medium mixing bowl, stir together the all purpose flour, salt, and baking soda. Set this dry mixture aside.
- Cream butter and sugar. Using an electric mixer, beat the unsalted butter and granulated sugar together until light and fluffy. Then add the eggs and vanilla extract, mixing well.
- Combine wet and dry ingredients. Gradually add the dry ingredients to the wet mixture while beating on low speed, until a dough forms. Gently fold in the sprinkles evenly.
- Chill the dough. Form the dough into a ball, cut it in half, wrap each half tightly in plastic wrap, and refrigerate for 1 to 2 hours to chill completely.
- Preheat oven and prepare trays. Preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
- Roll and cut cookies. Remove one portion of dough from the fridge, roll it out to about ⅛ inch thickness on a floured surface. Use your favorite cookie cutter shapes to cut the dough, then transfer the cookies to the prepared baking sheets. Repeat with remaining dough.
- Bake the cookies. Bake the cookies in the preheated oven for 12 minutes or until the edges turn lightly golden brown.
- Cool the cookies. Let the cookies sit on the baking sheet for 5 minutes before transferring them to a cooling rack. Allow them to cool completely before serving.
- Make the buttercream dip. While cookies cool, blend the icing sugar and butter together until creamy. Add vanilla extract and milk gradually until the desired consistency is achieved. Stir in green food coloring and sprinkles if using.
- Serve. Spoon the buttercream dip into a serving bowl and arrange the cooled cookies on the side for dipping and sharing.
Notes
- For best results, chill the dough for the full 2 hours to make it easier to roll and cut.
- You can substitute sprinkles with colored sugar or chopped nuts for different textures and flavors.
- If you prefer a thicker dip, add more icing sugar; for a thinner dip, add milk in small increments.
- Use gluten-free flour to make this recipe gluten free, adjusting flour quantity as needed.
- Store cookies in an airtight container at room temperature for up to 5 days; store buttercream dip in the fridge and bring to room temperature before serving.
Nutrition
- Serving Size: 1 cookie and dip portion
- Calories: 197 kcal
- Sugar: 19 g
- Sodium: 54 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 34 mg
