These Colorful Slice and Bake St.Patrick’s Day Cookies are an easy, festive way to enjoy colorful and bright sugar cookies without using a single drop of frosting!
Colorful Slice and Bake St.Patrick’s Day Cookies
Hi Everyone! This is Aida from The Crafting Foodie, and I’m so excited to share my Colorful Slice and Bake St. Patrick’s Day Cookies with you. As always I’m super excited to share some of my favorite products that I used to create these as well.
At The Crafting Foodie, healthy eats and decadent treats are my passion, so you’ll see decorated sugar cookie like these and these for holidays like St. Patrick’s Day. But what if you want festive, colorful cookies without icing, frosting or a piping bag? Well, here it is: Slice and Bake St.Patrick’s Day Cookies!
My first slice and bake cookies were these Simple Evergreen Cookies for the holidays. They were so easy and fun to make that I wanted to replicate the process for that Slice and Bake St.Patrick’s Day Cookies.
First I made a large batch of sugar cookies. Then I divided the dough into half, and then proceeded to divide one half into quarters. One quarter was tinted green using icing coloring. One quarter was left plain. And the other two quarters (or the other half of the dough) was divided into 5 colors – red, orange, yellow, blue and purple. (I already tinted a quarter of the dough green, so there was no need to make more green dough.)
After chilling the dough, I rolled out the green dough to about 1/4 inch thick. Then I cut out shamrocks from the dough using a 2 1/2 inch shamrock cookie cutter. The scraps from the shamrock cut outs were formed into a ball and reserved.
I stacked up the cut outs and refrigerated them.
Once chilled, I rolled out ropes of the plain dough. I used the ropes of dough to create a layer of plain, sugar cookie dough to surround the shamrocks. Then I stuck the cookie log in the refrigerator.
While it chilled, I rolled out 2 long ropes out of the remaining portions of colored dough. That meant I made 12 ropes of dough – 2 red, 2 orange, 2 yellow, 2 green, 2 blue, and 2 purple.
Once the shamrock log was chilled, I placed the ropes in rainbow order around it, creating the final design for the Slice and Bake St. Patrick’s Day Cookies.
Here are a few tips to making these cookies:
1 – You must chill the dough after each step.
2- Use a very sharp kitchen knife to slice the cookies.
3- Before slicing the cookies, remove the log from the refrigerator and allow it to warm up for 5 to 10 minutes (but don’t let the dough get too soft otherwise the design will he distorted when sliced). That will help make the slicing easier.
4- After slicing the cookies, make sure you chill them for 15 minutes before baking.
5- To ensure the cookies are vibrant and colorful, do over bake or brown the cookies!
- For the Sugar Cookie Dough:
- 6 cups all-purpose flour
- 1 1/2 tsp salt
- 2 cups unsalted butter at room temperature
- 2 cups granulated sugar
- 2 large eggs
- 1 tbs plus 1 tsp vanilla extract
- For Assembling the Cookies:
- Clover cookie cutter
- Gel Food Color in the colors of the rainbow. Here are the AmeriColor Food Gels I used:
- Red Red
- Lemon Yellow
- Forest Green
- Royal Purple
- In a large bowl sift the flour and salt. Set aside.
- In the bowl of a mixer fitted with a paddle attachment, beat the sugar until fluffy (about 3 min on medium speed).
- Add the granulated sugar, and beat until light and fluffy (about 4 min on medium speed).
- Add the eggs. Mix until just combined.
- Add the vanilla and mix until just combined.
- Divide the dough in half.
- Divide one half of dough in half again. Tint one half green by placing a few drops of food color on the dough, and knead the dough to distribute the color evenly. Keep the other half plain. Wrap each piece of dough in plastic wrap and refrigerate for at least 1 hour.
- Divide the other half of the dough into 5 equal pieces. Tint each piece with the remaining food colors.
- Wrap each tinted piece of dough in plastic wrap and chill for at least one hour.
- Roll out the green dough about 1/4 inch thick on a floured surface.
- Cut out as many clovers as possible. Reserve the remaining green dough for the outside of the cookies. Rap the leftover green dough in plastic wrap and refrigerate.
- Stack the clovers on top of each other and refrigerate for at least 1 hour.
- While the green dough chills, roll out long ropes of the plain dough.
- Once the clover cut outs are chilled, place ropes of plain dough around the clover leaves. Smooth out the ropes to create a homogeneous surface around the clovers.
- Place back in the refrigerator for at least an hour.
- While the dough is chilling, roll out two large ropes out of each color of dough. You will have 12 ropes of dough in all.
- Place the ropes of dough around the cookie log in the order you choose.
- Place back in the refrigerator for at least 1 hour.
- Line a sheet pan with parchment.
- Preheat the oven to 325 degrees F.
- Remove the log of dough from the refrigerator for about 5 to 10 min.
- Using a sharp kitchen knife, slice 1/4 inch cookies.
- Place 5 cookies on a baking sheet at a time.
- Place the sliced cookies in the refrigerator for about 15 minutes before baking.
- Bake for about 15 to 20 min (depending on thickness and how cold the cookies are).
If you’re looking for more decadent sweets or some healthy, easy family meals, check out The Crafting Foodie and following along on Instagram, Pinterest, Facebook, Google+, and Snapchat (@craftingfoodie).
Here are more sweet treats and healthy eats from The Crafting Foodie: