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Shamrock Swirl Cookies


I expected this "recipe" to be easy, but it actually turned out to be a little more work than I was expecting. The first time I did this it was with preschool age kids, and the whole project was a little much for them. I did a lot of the steps myself, but they did enjoy the part where they got to smash together the cookie dough. I think older kids would have fun, and a lot more patience with all the steps required to get this version to work correctly. Plus, everyone knows even if the cookies don't turn out pretty, they still taste good. Finally, if you're opposed to cookies for whatever reason, this would also work well with fondant or play doh for a great sensory experience. Without further ado, Shamrock Swirl Cookies.


Conjure up your ingredients.

You'll need a rolling pin.

Sugar cookie dough (homemade or store bought)

Cookie Sheet.

Food Coloring (I prefer gel food coloring, but whatever you have is perfect).

Spoon/butter knife/something to get the food coloring out of the jar.

Shamrock Cookie Cutters.

Oh, and parchment or wax paper, but since those were a last minute addition they're not pictured here.




Mix Up Your Ingredients

Add a little bit of food coloring to the individual cookie sections. I chose 4 colors and mixed the coloring into the dough myself then put in the freezer for about 10 to make them less sticky.

Once the dough is a more manageable consistency, let your kids smash the different colored dough balls together.

Press their mixture in between two pieces of parchment or wax paper, and roll to about 1/4" thick.

Leave the flattened dough in between the sheets of parchment paper and place in

the freezer for another 10ish minutes.




Cut, Bake, Eat!

Preheat oven according to your package or recipe.

Pull the flattened dough out of the freezer, peel back parchment paper, and use the cookie cutters to cut out cookie shapes.

Peel away excess dough around the shape. You can roll this into balls for round cookies, or repeat the process of rolling it flat to cut out more cookie shapes.

Once all the dough is cut and ready to bake, you can refrigerate dough again for another 10 minutes, or put directly into the oven.

Cook as directed on package or recipe.



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