St Patrick's Day Cookies
These St Patrick’s Day Cookies are perfectly easy to make using a boxed cake mix and some green food dye. You will love how soft and chewy these cookies are, and how they are the perfect addition to any St Patrick’s Day celebration!
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Servings: 30
Calories: 91kcal
Equipment
- Large Mixing Bow You can also use a stand mixer with a paddle attachment
- Wooden Spoon
Ingredients
- 15.25 oz. White Cake Mix, unprepared
- 6 Tbsp butter, melted and slightly cooled
- 2 large eggs
- ½ tsp almond extract
- Green Food Coloring
- ¼ cup granulated sugar
- ½ cup powdered sugar
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Line your cookie sheets with parchment paper and set aside.
- Dump the white cake mix into a medium-sized bowl. Then add the melted butter, the eggs, the almond extract, and the green food coloring. Use a spoon or spatula to mix until combined.
- Put plastic wrap or aluminum foil over the mixing bowl and allow the dough to rest in the fridge for at least 30 minutes, until chilled.
- Once the dough is chilled, scoop out 1 tablespoon worth of cookie dough and roll into a ball in your hands.
- Roll the cookie dough ball in the granulated sugar to coat the outside, then roll it in the powdered sugar to completely coat it. Place on the parchment-paper lined cookie sheet(s) and repeat until all of the cookies are rolled out.
- Bake the cookies for 8-10 minutes until the tops of the cookies have cracked and they are set. The cookies may still look a bit gooey in the center, and that is okay.
- Remove the cookies from the oven, allowing them to rest for 5 minutes on the cookie sheet. Transfer to a cooling rack to cool the rest of the way.
- Serve and enjoy!
Notes
Recipe copyright The Domestic Spoon. For educational or personal use only.
- White Cake Mix: Make sure you are getting a box that is 15.25 oz. I typically use the Duncan Hines brand. You can also use any other cake mix that is white in color (so that it can be dyed green!)
- Melted Butter: Use unsalted, melted butter. Make sure to cool it slightly so that it doesn’t accidentally cook the eggs in the bowl! Some recipes call for using vegetable oil, which you can substitute in a pinch. Use vegetable oil and keep in mind that this substitution might change the texture of your final cookies.
- Almond Extract: Feel free to omit this if desired or use a different-flavored extract in its place! I highly recommend the almond extract, though, as it adds a wonderful flavor.
Green Food Coloring: I used green gel food coloring and had to use quite a bit to get the right green color. You can also use liquid food coloring if you have some. - Rainbow Royal Icing Dots: I found these in the baking aisle of my grocery store right before St Patrick’s Day. You can also purchase them on Amazon! Feel free to decorate with these rainbow decorations, use a different brand of decoration to top your cookies, or to omit the rainbows entirely.
- Allow the cookies to cool all the way before eating them. When biting into the cookies before they are cooled, the texture will be too wet! The cookies continue to cook as they cool, so this step is important.
- Serve these Green St Patrick’s Day Crinkle Cookies alongside my Red Velvet Crinkle Cookies for a Christmas holiday cookie tray!
- Make sure to space your cookies at least 2 inches apart so that they do not spread into one another while baking!
This is a great recipe to make with kids! - Don’t skip the chilling step, the cookie dough will be almost impossible to roll into balls without it!
Nutrition
Serving: 1cookie | Calories: 91kcal | Carbohydrates: 16g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 98mg | Potassium: 5mg | Sugar: 9g | Vitamin A: 86IU | Calcium: 10mg | Iron: 0.1mg
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