Marbled Shamrock Sugar Cookie Sandwiches
- Prep Time: 1 hour 15 minutes
- Cook Time: 9 minutes
- Total Time: 1 hour 24 minutes
- Yield: 10 1x
- Category: Dessert
Ingredients
Scale
*For the cookie dough:*
- 1 cup of butter (softened; use unsalted if you like)
- 1 ½ cups of powdered sugar
- 1 tsp vanilla extract
- 1 egg (at room temperature)
- 2 ½ cups of all-purpose flour
- ½ tsp baking soda
- 1 tsp cream of tartar
- ½ tsp salt
- Green food coloring
*For the frosting:*
- ½ cup of butter (preferably salted)
- 3 cups of powdered sugar
- 1 tsp vanilla extract
- ½ tsp salt
- 3–4 tbsp milk
*For garnish:*
- ½ cup of sprinkles
Instructions
*For the cookie dough:*
- In a stand mixer, beat softened butter and powdered sugar until it’s light and fluffy, about 5 minutes.
- Add vanilla and room temperature egg, mix for about 1 minute on medium speed.
- Incorporate dry ingredients and mix until the dough comes together.
- Take about â…“ of the dough, mix in 1-2 drops of green food coloring, and cover both doughs. Refrigerate for 1 hour (or up to 24 hours).
- When ready to bake, let the dough warm up on the counter for 30 minutes.
- Preheat the oven to 350°F. Roll out the dough, alternating between normal and green dyed dough.
- Use cookie cutters to cut out shapes and place on a parchment-lined sheet.
- Bake for 8-10 minutes until edges turn golden brown. Refrigerate unbaked cookies before baking to maintain their shape.
- Let them cool on a rack after baking.
*For the frosting:*
- Beat butter and powdered sugar in a stand mixer until smooth (about 2 minutes).
- Add vanilla, salt, and milk; mix until smooth and incorporated.
- Transfer the frosting to a piping bag fitted with your preferred 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.
- Press the edges of the cookies into sprinkles for a delightful finish.
