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luck o’ the cookie…. st. paddy’s day minis and a leprechaun


Here ye go, celebrators o’ St. Patrick’s day. Cookies:

baby Guinness pints with bite-size green swirls 

little rainbows with bite-size sprinkly gold coinsa clever li’l leprechaun

A warning to all ye cookie decorators, the leprechaun is a wee bit more time-consuming, but I included him by special request for a reader (just for “Autumn in Philly”!) Find instructions for each cookie separately, but if you make several or all of the above, be mindful that some of the same colors are used for different cookies (so no need for duplicate supplies).

Some notes on supplies: For dough and frosting recipes, click here. For tips on finding cutters, click here. For tips on finding decorating supplies, click here. For frosting colors, you can use the concentrated pastes from the craft store, but I prefer Americolor soft gel pastes (click on the link, then click on “links” for tips on where to buy).

for pints of Guinness you will need:
dough
icing
2 to 3-inch square fondant cutter
sharp knife
frosting color (black, chocolate brown and bright white)
3 frosting bags
3 couplers
3 decorating tips (2 size “3”s and 1 size “4“)
3 rubber bands

what to do:
1. Bake cookies: Roll out your chilled cookie dough according to the recipe. Cut out 2 to 3-inch squares. Trim the edges as shown with a sharp knife to make a pint glass shape. Bake according to recipe and let cool completely.
2. Prepare frosting and make three colors (about 1/2 cup to 3/4 cup of each, depending on how many cookies you make, make the most of dark brown): white, black and dark brown. You will need lots of drops of each to achieve the colors. Prepare three frosting bags with couplers and decorating tips, fill the white with a “3” tip, the black with a “3” tip and the brown with a “4” tip. Tie closed tightly with rubber bands.
3. Decorate: Pipe the outline with black and let set about 15 minutes. Outline the foam with white and pipe the white frosting back and forth to entirely fill the foam area (in picture, foam is tan). Outline and pipe back and forth with dark brown frosting to completely fill the glass. Let dry overnight if wrapping or packaging.

for bite size green swirls you will need:
dough
icing
1 1/2 inch circle fondant cutter
frosting color (leaf green and electric green)
2 frosting bags
2 couplers
2 decorating tips (size “4” or “5”)
2 rubber bands

what to do:
1. Bake your cookies. Roll out your chilled cookie dough according to the recipe. Cut out circles and bake according to recipe.

2. Prepare frosting and make 2 colors (about 1/2 cup to 3/4 cup of each, depending on how many cookies you make): use leaf green to make a bright green and use the electric green to make lime. Prepare two frosting bags with couplers and decorating tips, fill each with a green and tie closed tightly with a rubber band.
3. Decorate: Pipe a swirl with one color green. Let set about 15 minutes. Pipe another swirl to fill the remaining cookie with the other green. Let set overnight to dry if wrapping or packaging.



for mini rainbows you will need:
dough
icing
2 to 3 inch circle cutter
knife
frosting color (Red, Orange, Egg Yellow, Lime Green, Sky Blue and Purple)
6 frosting bags

6 couplers
6 decorating tips (size “5”)

6 rubber bands

(time-saving tip, you can omit the Purple, like I did, and they still look rainbow-y)

what to do:
1. Bake your cookies. Roll out your chilled cookie dough according to the recipe. Cut out circles, cut off the bottom third of the circle with a knife and bake according to recipe. Let cool completely.
2. Prepare frosting and make 6 colors (about 1/2 cup to 3/4 cup of each, depending on how many cookies you make): red, orange, yellow, green, blue and purple. Prepare six frosting bags with couplers and decorating tips, fill with each color and tie closed tightly with a rubber band.
3. Decorate: Pipe arches with each color. If you use a size 5 tip, you will likely only need to pipe one line per color. Let set overnight to dry if wrapping or packaging.

for bite-size gold coins you will need:
dough
icing
1 1/2-inch circle fondant cutter
frosting color (egg yellow)
yellow sprinkles or sanding sugar
1 frosting bag
1 coupler
1 decorating tip (size “5”)
1 rubber band

what to do:
1. Bake your cookies. Roll out your chilled cookie dough according to the recipe. Cut out circles and bake according to recipe.

2. Prepare frostingand make yellow (about 1/2 cup to 3/4 cup of each, depending on how many cookies you make). Prepare frosting bag with coupler and decorating tip, fill with yellow and tie closed tightly with a rubber band.
3. Decorate: Working with one cookie at a time, pipe a yellow circle and fill cookie completely by piping back and forth (don’t worry about seeing the lines, the sprinkles will cover them). Immediately coat the top with a generous sprinkling of sprinkles. Shake off excess. Let set overnight to dry if wrapping or packaging.

for the leprechaun you will need:
dough
icing
gingerbread man cookie cutter

sharp knife
frosting colors (black, peach, egg yellow, orange, white, leaf green and electric green)
7 frosting bags

7 couplers

7 decorating tips (sizes “2”s, “3”s, and “4”s)
7 rubber bands

what to do:
1. Bake your cookies. Roll out your chilled cookie dough according to the recipe. Cut out gingerbread men, but don’t fully press down the head…instead, add a small square with your sharp knife to the top of the head (cutting out around the head, too, if needed). Bake according to recipe. Let cool completely.
2. Prepare frosting and make 7 colors (about 1/2 cup to 3/4 cup of each, depending on how many cookies you make): black, peach (start with only one drop, you won’t need much), yellow, orange, bright green (use leaf green coloring), lime green (use electric green), and white. Prepare 7 frosting bags with couplers and decorating tips, and fill with each color. (See decorating instructions for what size tip goes with what color). Tie tightly with a rubber band.
3. Decorate: (TIP: Click picture above to enlarge to see detail.) Outline design shown using black with size “3” tip. Let set about 15 minutes. Fill with colors shown using size “3” or size “4” tips. (hat, coat and pants with bright green/beard orange/hat band and vest with lime/face and hands with peach/undershirt and leggings white/shoes black). Switch tips on orange, black and yellow to size “2”s. When background has set about 20 minutes, pipe face with black, pipe stripes on vest with orange and yellow, and pipe buckles on shoes and hat with yellow. Let dry overnight if wrapping or packaging.

Feel free to share (nicely)! While my blog's photographs and text are protected by copyright, I do allow (and encourage) you to share ONE photograph with credit to "the decorated cookie" and link to this blog post. PLEASE don't reprint any part of the blog post and PLEASE don't post a photo without credit. Thank you!


19 Comments

  1. Pink Martini
    Posted March 6, 2010 at 4:13 pm | Permalink

    So cute! :)

  2. Cody
    Posted March 6, 2010 at 5:32 pm | Permalink

    Love the green spirals and the rainbows. So pretty!

  3. cookies and cups
    Posted March 6, 2010 at 7:11 pm | Permalink

    I bet that leprechaun took you a while…it's sooo cute!

  4. Sue Sparks
    Posted March 6, 2010 at 9:37 pm | Permalink

    Love the rainbow and the leprechaun!!!

  5. Brisbane Baker
    Posted March 7, 2010 at 2:16 am | Permalink

    More great work!

    I love these cookies! A real inspiration!

    Follow me:

    http://www.brisbanebaker.blogspot.com

  6. Chic Cookies
    Posted March 7, 2010 at 3:49 am | Permalink

    You are all way too kind! But I take what I can get. OK, Brisbane Baker, I'm a follower :) !

  7. Sarah
    Posted March 7, 2010 at 8:00 am | Permalink

    Those are all super cute! But the leprechaun is especially impressive!

    Sarah

  8. Rachel@oneprettything.com
    Posted March 8, 2010 at 12:51 am | Permalink

    These are soooo cute! I love the pint of Guinness. How creative! I'll be linking.

  9. Jen
    Posted March 8, 2010 at 2:41 am | Permalink

    Hi there! I have been testing sugar cookies all week and have failed (and I fancy myself a decent baker).

    I just finished baking your sugar cookies. Oh my YUM. I can't wait to try the chocolate sugar cookies.

    Baking, frosting, etc is near impossible with a 16 month old 'helping'. I really want to start freezing dough so I can bake as needed. Any tips on how to defrost frozen dough?

    Thanks again for the recipe.

  10. Chic Cookies
    Posted March 8, 2010 at 9:13 pm | Permalink

    Thanks again all! Rachel, you are way too kind to me (but I'll take it! Love your roundups, thanks!). Jen, this is such a good question, I'll be adding this info on the dough and frosting post, too. I freeze my dough ALL the time. Right after I make it, I simply put the dough right in a gallon size Freezer ziploc and stick in the freezer. Then, move it to the fridge for a few hours or overnight to thaw, then set out at room temperature until it's pliable, maybe an hour or so. Chilled dough is good for cut-out cookies, so you don't have to wait til it's at room temp. It shouldn't be too mushy or over-pliable, if it's a little hard still, it will get workable as you knead it.

  11. Chic Cookies
    Posted March 8, 2010 at 9:17 pm | Permalink

    PS Jen, Keep the dough in the Ziploc throughout the thawing! It will sweat if you take the dough out.

  12. Autumn in Philly
    Posted March 9, 2010 at 2:32 pm | Permalink

    Great leprechaun! I am determined to give these a try.

    Thanks for inspiration… your work has been a big factor in my new found appreciation for the art of baking :-)

  13. Bea
    Posted March 9, 2010 at 4:12 pm | Permalink

    Love the Rainbow and Green Spiral COOKIES, Meaghan! Fantastic post, thanks for all the tutos! You are so creative… :D

  14. Edana
    Posted March 9, 2010 at 6:08 pm | Permalink

    These look delicious. I would love to be able to get the knack of that icing teqnique and your tips on defrosting are very helpful too ;)
    One thing I will mention though, to us Irish "St. Patty's day" is not a good abrieviation – St Patrick was a dude! Paddy's day is totally acceptable however.

  15. Jen
    Posted March 9, 2010 at 6:25 pm | Permalink

    Thank you for the defrosting help! Can't wait to read your post on defrosting the frosting too (plan to make soon). Our last batch of cookies didn't survive long enough to be frosted. lol

  16. Chic Cookies
    Posted March 9, 2010 at 8:37 pm | Permalink

    Thanks! Look, Edana, I changed it! Silly me, I knew that, what was I thinking turning St. P into a girl? And I'm part Irish! No sweat, Jen, I have a 2-year old "helper" myself so rely on small windows of time to do things. I just remembered, too, if you go to the right hand column, click on the "help" button, and scroll down to Kay's question, I talk alllll about freezing. You can't freeze the actual frosting, but you can decorate the cookies and freeze those.

  17. bridget {bake at 350}
    Posted March 9, 2010 at 10:02 pm | Permalink

    So totally cute! LOVE the Guinness!

  18. Edana
    Posted March 9, 2010 at 11:11 pm | Permalink

    Now they really are perfect. I definitely think I'll try these.

  19. sanjeet
    Posted March 16, 2010 at 9:45 pm | Permalink

    Love the green spirals and the rainbows
    data entry work from home

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