These Marbled Shamrock Sugar Cookie Sandwiches are so fun and take the work out of decorating with frosting! The marbling is really easy to achieve, and each cookie is unique. These can also be enjoyed without frosting. See below for tips and tricks on how to achieve the marbled look!
RECIPE TIPS:
- Chill your dough: This is a super important step! I chill my dough at least for 1 hour, but most times I try to make this the night before to let it chill overnight. I also like to chill the dough after I roll it out and cut it into shapes while I am waiting to bake them. This helps them keep their shapes.
- Do not roll too thin: I like to keep my cookies between 1/4 and 1/2 an inch. You don’t want them to be too thin or thin!
- Do not over bake: My cookies take 8 minutes and I remove them from the oven. I like them to be just starting to turn golden brown on the outside and no more. This helps to create that soft sugar cookie we all love! The time will vary depending on the size of your cookie and how thick you roll them, so keep an eye on the first batch to make sure you catch them before they over bake!
- These freeze really well! My mom would always double or triple this recipe, bake them all up and freeze them for future parties. You can also ice them and then freeze them. Perfect for making a big batch and bringing them out for holiday parties 🙂
- Piping tips: For this recipe I used a Wilton 1A round tip, but you can easily use a spatula or spoon to spread the frosting.
How to get the marbled effect
I use a medium sized cookie scoop and alternate scooping the normal and then green dough. I then squish it together, gently roll into a ball and then use a rolling pin to roll out before cutting. If you don’t have a cookie scoop you can also just use a spoon!
This recipe is so fun and easy to customize for different celebrations. As I mentioned you can make them into 10 cookie sandwiches, or eat them without the frosting and they will make 20 beautifully marbled cookies. If you end up trying the recipe, I’d love to hear your thoughts in the comment section 🙂
Marbled Shamrock Sugar Cookie Sandwiches
Ingredients
For the cookie dough:
- 1 cup salted butter room temperature, you can use unsalted butter if you prefer
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
- 1 egg room temperature
- 2 ½ cups all-purpose flour
- ½ tsp baking soda
- 1 tsp cream of tartar
- ½ tsp salt
- green food dye
For the frosting:
- ½ cup butter I prefer to use salted butter but you can use unsalted if you prefer!
- 3 cups powdered sugar
- 1 tsp vanilla extract
- ½ tsp salt
- 3-4 tbsp milk
For garnish:
- ½ cup sprinkles
Instructions
For the cookie dough:
- In a stand mixer, cream room temperature butter and sugar until light and fluffy, about 5 minutes. Add in vanilla and egg and mix on medium speed for about 1 minute. Add in the dry ingredients and mix until the dough comes together.
- Separate out about ⅓ of the cookie dough into a small bowl and mix in 1-2 drops of green food dye. Mix until fully incorporated. Cover both bowls with saran wrap and place in the refrigerator for 1 hour, or up to 24 hours. When ready to bake, remove the dough from the refrigerator and allow to warm up on the counter for 30 minutes.
- Turn the oven onto 350°. Lightly flour a surface you can roll the dough out on. Use a medium cookie scoop (about 2 tbsp of dough per dough ball) and alternate scooping normal and then green dyed dough, placing them close together. Once completed, squish the dough together and gently roll into a ball. Add more flour to the surface and use a rolling pin to roll out the dough to about ¼-½ inch thick. Using your desired cookie cutters, cut out the shapes and place on a cookie sheet lined with parchment paper. Re-roll out the dough and repeat cutting out shapes until all of the dough is used up.
- Arrange cookies about 1 ½ inch apart on baking sheet lined with parchment paper. Bake for 8-10 minutes, or until the edges just start to turn golden brown. I like to keep the unbaked cookies in the refrigerator until they bake to help keep their shape. Remove from the oven and let them sit on the cookie sheet for two minutes. Then remove and add to a cookie rack to cool completely.
For the frosting:
- Add the butter and powdered sugar to the bowl of a stand mixer and beat on medium until smooth, about 2 minutes. Add in the vanilla, salt and milk and mix on medium until smooth and incorporated.
- Scoop the remaining frosting into a piping bag fitted with the tip of your choice (I used a wilton 1A round tip). Place one cookie with the marbled side down, golden brown facing up. Pipe frosting evenly onto the cookie and then place another cookie, marbled side facing up, on top. Add sprinkles to a bowl and gently press the edges of the cookies where the frosting is into the sprinkles.
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