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Shamrock Cookies

Yummy fun!  Family members of all ages, especially kids and grandparents, love Shamrock Cookies.  Experience the joy of creative cookie-making. | GlutenFreeHomemade.com

Updated May 11, 2017.

There are shamrock cookies; you know the ones I mean, the professional looking, beautifully decorated sugar cookie cutouts gracing holiday celebrations.

Then, there are Shamrock Cookies, sweet melt-in-your mouth molded creations with Grandma’s old fashioned touch!

To create these Irish inspired delights, I took cues from Gluten Free Sugar Cookies—Key Recipe to Incredible Cutout Cookies, a world class recipe that passed the “cookie” test with friends, family and co-workers who thought they were eating wheat flour based cookies.

By increasing the gluten-free flour content of the sugar cookie dough, otherwise flat cutouts were launched into a new dimension.

3-D!

Fashioning small round dough balls and chilling them before baking, produces charming puff-leafed Shamrock Cookies.

Add a magical sparkle with a sprinkling of green colored sugar.

Not just for St. Patrick’s Day, make these cute Shamrock Cookies whenever you need the luck 'o the Irish!





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Shamrock Cookies


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Shamrock Cookies


Yummy fun! Family members of all ages, especially kids and grandparents, love Shamrock Cookies. Experience the joy of creative cookie-making.

Prep Time: 1 1/2 hours
Cook Time: 3 minutes
Yield: 36 cookies

Ingredients:
- 3 cups White Gluten Free Flour Blend
- 1/4 cup potato starch
- 1/2 teaspoon salt
- 1 cup cold butter
- 1 1/2 cups granulated white sugar
- 2 teaspoons Homemade Vanilla Extract
- 1 large egg, beaten
- gluten-free green food coloring
- gluten-free green colored sugar sprinkles

Instructions:
1. Line cookie sheets with parchment paper.
2. In a small mixing bowl, stir together flour, potato starch and salt, and then set aside.
3. In a large mixing bowl, cream together butter and sugar until light and fluffy.
4. To the sugar mixture, add vanilla extract and egg, and then beat well.
5. Gradually add the dry ingredients to the creamed mixture, mixing well.
6. Add green food coloring to desired tint and mix well.
7. Roll teaspoonfuls of dough into 126 balls and place on prepared cookie sheets.
8. (Optional: if desired, roll 108 balls in green sugar, setting aside 18 un-sugared balls to be used later to make shamrock stems.)
9. Refrigerate dough balls for 1 hour.
10. (Optional: cookie dough balls can be frozen; thaw overnight in the refrigerator before baking.)
11. Preheat oven to 350°F.
12. Cut 18 dough balls in half and roll each half into a short finger for stems.
13. For each cookie, gently press together 3 dough balls with one stem, placing cookies at least 1 inch apart on prepared cookie sheet.
14. Garnish each cookie center with a generous sprinkling of green colored sugar.
15. Bake for 10 to 12 minutes or until edges are dry, just before turning golden brown.
16. Cool on cool sheets for 10 minutes.
17. Using wire racks to cool completely.

Tags:
Gluten-free, Corn-free, Nut-free, Soy-free, Vegetarian




Variation

Metric Measurements

Note:  use volume-based imperial/metric measuring spoons and dry measuring cups marked in milliliters; see Kitchen Equipment and Tools.

Ingredients

  • 750 ml White Gluten Free Flour Blend
  • 60 ml potato starch
  • 2.5 ml salt
  • 225 grams cold butter
  • 375 ml granulated white sugar
  • 20 ml Homemade Vanilla Extract
  • 1 large egg, beaten
  • gluten-free green food coloring
  • gluten-free green colored sugar sprinkles

Instructions

  1. Line cookie sheets with parchment paper.
  2. In a small mixing bowl, stir together flour, potato starch and salt, and then set aside.
  3. In a large mixing bowl, cream together butter and sugar until light and fluffy.
  4. To the sugar mixture, add vanilla extract and egg, and then beat well.
  5. Gradually add the dry ingredients to the creamed mixture, mixing well.
  6. Add green food coloring to desired tint and mix well.
  7. Roll teaspoonfuls of dough into 126 balls and place on prepared cookie sheet.  
  8. (Optional:  if desired, roll 108 balls in green sugar, setting aside 18 un-sugared balls to be used later to make shamrock stems.)
  9. Refrigerate dough balls for 1 hour. 
  10. (Optional:  cookie dough balls can be frozen; thaw overnight in the refrigerator before baking.)
  11. Preheat oven to 180°C, Gas Mark 4.
  12. Cut 18 dough balls in half and roll each half into a short finger for stems.
  13. For each cookie, gently press together 3 dough balls with one stem, placing cookies at least 2.54 cm apart on prepared cookie sheet.
  14. Garnish each cookie center with a generous sprinkling of green colored sugar.
  15. Bake for 10 to 12 minutes or until edges are dry, just before turning golden brown.
  16. Cool on cool sheets for 10 minutes.
  17. Using a cookie spatula, remove cookies to wire racks to cool completely.



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