Easy St. Patrick's Day Cookies
These Easy St. Patrick’s Day Cookies are soft, chewy sugar cookies loaded with green M&Ms, white chocolate chips, and rainbow sprinkles, finished with a festive green glaze and shamrock decorations. Ready in just 30 minutes, they’re fun, kid-friendly, and perfect for parties, classrooms, and holiday baking.
Servings: 20 cookies
Calories: 210kcal
Cost: 2
Equipment
- mixing bowl
- rubber spatula
- baking sheets
- parchment paper
- wire cooling rack
Ingredients
- 1/2 cup unsalted butter, melted and cooled slightly
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 1/2 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp cream of tartar
- 1/2 tsp salt
- 3/4 cup green M&Ms
- 1/2 cup white chocolate chips
- 1/4 cup rainbow jimmie sprinkles
- 1 cup powdered sugar (for glaze)
- 1 1/2-2 tbsp whole milk (for glaze)
- 1/4 tsp vanilla extract (for glaze)
- green gel food coloring (for glaze)
- shamrock sprinkles or gold sanding sugar (for decorating)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk melted butter with brown sugar and granulated sugar until smooth. Add egg, egg yolk, and vanilla. Whisk until glossy and slightly thickened.
- Fold in flour, baking soda, cream of tartar, and salt until just combined.
- Gently fold in green M&Ms, white chocolate chips, and rainbow sprinkles.
- Scoop dough into 2-tablespoon portions and place 2 inches apart on prepared baking sheets.
- Bake 10–12 minutes until edges are set and centers still look slightly soft. Cool on pan 5 minutes before transferring to wire rack.
- Whisk powdered sugar, milk, vanilla, and green gel food coloring until smooth and thick enough to coat the back of a spoon.
- Spread glaze over completely cooled cookies and decorate immediately with shamrock sprinkles and gold sugar. Let set before serving.
Notes
Do not overbake—remove when edges are set and centers still look slightly soft. Cool completely before glazing. For best texture, let melted butter cool slightly before mixing and avoid overmixing after adding flour.