St. Patrick’s Day Sugar Cookies
Bake these St. Patrick’s Day Sugar Cookies with your friends and family! Everyone is sure to have fun while decorating them and enjoy eating these cookies as well.
- 1 package Sweet Loren’s Sugar Cookie Dough
- Gluten free flour of choice
- 1 1/2 cups confectioners sugar
- 1-2 tbsp water
- Green gel food coloring
- Remove Sweet Loren’s Sugar Cookie Dough from the refrigerator and let the dough soften about 20 minutes.
- In the meantime, preheat the oven or toaster oven to 325 F.
- Flour your work surface.
- As soon as the dough is nice and soft, combine the cookie discs together and knead them until you have one big ball of cookie dough. Push down the dough so that it becomes a little more flat and easier to roll.
- Grab your rolling pin and start rolling until the dough is about ¼ inch thick.
- Using your cookie cutters cut out your cookies and place on a nonstick cookie sheet, using parchment paper will make your clean up a breeze. Note: If your sheet isn’t non-stick and you are not using parchment paper, we recommend using a non-stick spray.
- Once you have all your cookies cutout, place the tray(s) into the refrigerator for about 10 minutes, or blast them in the freezer for a few minutes, until the dough feels hard to the touch.
- Place them into the oven and bake for 11-13 minutes for a chewy cookie or 13-15 minutes for a crispy cookie. Since ovens do vary, check at the shortest time and add time as needed till your desired cookie.
- Remove from oven and place on a cooling rack and allow to cool completely before icing.
- To make the icing, mix together confectioners sugar with water until spreadable and no clumps remain. Divide the icing into two bowls. Dye one bowl with green gel food coloring. Set aside.
- Add a bit more confectioners sugar to the white icing to thicken it. Transfer the white icing to a piping bag or ziplock bag and cut off the corner.
- Spoon 1 tbsp green icing into the center of the cooled cookie and spread out with a toothpick until it covers most of the cookie base. Let dry for 5 minutes, then use the white icing to pipe an outline along the border. Let sit at room temperature for 1 hour before serving. Enjoy!