Marbled Shamrock Sugar Cookie Sandwiches
These marbled sugar cookies are super easy and a fun new way to eat a cookie sandwich! You can eat these plain or add frosting in between to make them into cookie sandwiches.
Servings: 10 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.