1. Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Work with half the dough at a time; refrigerate remaining dough until needed.
2. Shape dough into 70 (3/4-inch) balls; reserve 7 balls. Roll each of the remaining balls in green sugar. To form each shamrock, place 2 balls with sides touching and 1 ball on top on ungreased cookie sheets. For stems, divide each reserved ball into 3 pieces. Roll each piece into ball, then in green sugar; shape into a triangle. Place 1 triangle pointed side up at bottom of each cookie between 2 balls for stem.
3. Bake 10 to 12 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
Tips: Tip 1- Try coloring the dough by adding 10 drops green food color and rolling in green sugar for a more festive shamrock. Tip 2- Add an extra 1/8 cup flour for a fluffier, cakelike texture. Tip 3- These 3-ingredient shamrock cookies make it easy to use your imagination and swap the green sugar for your favorite colors (or use a rainbow assortment)!
- 10 g Total Fat
- 2 g Protein
- 36 g Total Carbohydrate
- 21 g Sugars
Shop Ingredients
Nutritional Information
- 10 g Total Fat
- 2 g Protein
- 36 g Total Carbohydrate
- 21 g Sugars
Directions
1. Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Work with half the dough at a time; refrigerate remaining dough until needed.
2. Shape dough into 70 (3/4-inch) balls; reserve 7 balls. Roll each of the remaining balls in green sugar. To form each shamrock, place 2 balls with sides touching and 1 ball on top on ungreased cookie sheets. For stems, divide each reserved ball into 3 pieces. Roll each piece into ball, then in green sugar; shape into a triangle. Place 1 triangle pointed side up at bottom of each cookie between 2 balls for stem.
3. Bake 10 to 12 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
Tips: Tip 1- Try coloring the dough by adding 10 drops green food color and rolling in green sugar for a more festive shamrock. Tip 2- Add an extra 1/8 cup flour for a fluffier, cakelike texture. Tip 3- These 3-ingredient shamrock cookies make it easy to use your imagination and swap the green sugar for your favorite colors (or use a rainbow assortment)!