St. Patrick's Cookies and Buttercream Dip
St. Patrick's cookies and buttercream dip combine soft sugar cookies with a fluffy, sweet buttercream for dipping. It’s a festive recipe that’s fun to bake and share.
Servings: 24 cookies
Equipment
- Electric Mixer or Stand Mixer
- Shamrock Cookie Cutter or Preferred Shape
Ingredients
For the 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
For the Buttercream Icing
- 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
- In a medium mixing bowl, stir together flour, salt, and baking soda. Set aside.
- With an electric mixer, cream butter and sugar together. Mix in eggs and vanilla. Add dry ingredients to wet and beat, starting on low speed, until a dough is formed. Mix in sprinkles
- Form the dough into a ball, cut in half, Wrap in Saran Wrap and chill in the refrigerator for 1 to 2 hours.
- Preheat oven to 350°F. Place parchment paper on 2 baking sheets.
- Remove dough from refrigerator and roll out, a portion at a time, to ⅛ inch thick. Cut out shapes using a cookie cutter of choice. Repeat with remaining dough
- Place cookies on baking sheets and bake 10 to 12 minutes, until edges are lightly browned.
- Wait 5 minutes and then place cookies on cooling rack. Cool completely before dipping in icing.
- While cookies cool, make icing by creaming together all ingredients. If icing is too thick, add milk in small amounts at a time. If too thin, add additional icing sugar. Stir in food coloring (if using) and sprinkles.
- Place icing into a bowl and serve with cookies on the side.
Notes
Chill dough fully: It makes rolling and cutting easier.
Use fresh sprinkles: Old ones can bleed color into the dough.
Cool before icing: Warm cookies will melt the buttercream.
Add milk slowly: Too much at once can make the icing runny.
Use fresh sprinkles: Old ones can bleed color into the dough.
Cool before icing: Warm cookies will melt the buttercream.
Add milk slowly: Too much at once can make the icing runny.
Nutrition
Calories: 197kcal | Carbohydrates: 29g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 54mg | Potassium: 23mg | Fiber: 1g | Sugar: 19g | Vitamin A: 257IU | Calcium: 7mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
