St. Patrick's Day Sugar Cookies: Soft, Chewy & Festive Treats
These soft and chewy St. Patrick's Day sugar cookies are perfect for any festive gathering, school party, or potluck. This no-chill, easy-to-make recipe features a classic sugar cookie base with a vibrant green hue, topped with Lucky Charms marshmallows for extra flair. Customize them with sprinkles, edible stars, or flavored extracts to make them uniquely yours!
Ingredients
- All-purpose flour
- Baking powder and baking soda because every good cookie needs a little lift!
- Unsalted butter room temp = happy cookies
- Granulated sugar + light brown sugar for sweetness and texture
- A large egg also room temp—it makes mixing easier
- Vanilla extract the secret flavor booster
- Green food coloring gel-based works best because it won’t mess with the dough consistency
- Coarse sugar optional but oh-so-pretty
- Lucky Charms marshmallows
Instructions
- Cream It Up : In a stand mixer (or with a hand mixer), beat the butter and sugars until light and fluffy. Think of it as giving your cookies a head start on being amazing.
- Add the Magic Touches : Crack in the egg, pour in the vanilla, and swirl in the green food coloring. Mix until everything looks like a bowl of festive goodness.
- Dry Meets Wet : Gradually mix in the dry ingredients. Don’t overdo it—just combine until everything sticks together. Overmixing is the enemy of soft cookies!
- Scoop and Roll : Use a cookie scoop to portion out the dough. If you’re rolling them in coarse sugar, do it immediately after scooping. Otherwise, press a few Lucky Charms marshmallows onto each ball before baking.
- Bake ‘Em Up : Preheat your oven to 350°F and bake for about 9-10 minutes. Keep an eye on them—they should look set around the edges but still slightly soft in the middle.
- Cool Down : Let the cookies cool completely on the baking sheet. This step ensures they stay nice and chewy.
Notes
- Bake one pan at a time for the best results. If baking two pans simultaneously, rotate them halfway through.
- Store cookies in a sealed container at room temperature for up to one week or freeze for up to two months.
- For an even more indulgent twist, drizzle icing or frosting over the cooled cookies.