Shamrock Cookies

Shamrock Cookies


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You don't need the luck 'o the Irish to make cookies so easily; it's practically magic!

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Serving Size / Yield

21 servings


  • 1 16.5 oz. roll Pillsbury┬« refrigerated sugar cookies
  • 1/4 C. all-purpose flour
  • 1/4 C. green sugar

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  1. Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour until well blended.

  2. Work with half the dough at a time; refrigerate remaining dough until needed.
    Shape dough into 70 (3/4-inch) balls; reserve 7 balls.

  3. Roll each of the remaining balls in green sugar. To form each shamrock, place 2 balls with sides touching and 1 ball on top on ungreased cookie sheets.

  4. For stems, divide each reserved ball into 3 pieces. Roll each piece into ball, then in green sugar; shape into a triangle.

  5. Place 1 triangle pointed side up at bottom of each cookie between 2 balls for stem.

  6. Bake 10 to 12 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.

Recipe courtesy of Pillsbury

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