Lucky Leprechaun Cookies – a delicious recipe with butter, sugar, eggs, vanilla, all-purpose, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture. Cover and refrigerate for 30 minutes or until easy to handle.
2
Preheat oven to 350u00b0. On a lightly floured surface, roll out dough to 1/4-in. thickness. For leprechauns, cut out dough with lightly floured 5-in. gingerbread boy cookie cutter. If desired, trim leprechaun's body for a thinner shape.
3
For each hat, cut a 1-1/2-in. square and a 1-3/4x1/4-in. brim from dough scraps. Place leprechauns 2 in. apart on ungreased
4
. Place hat squares and brims above heads, shaping gently to touch the heads.
5
Bake 10-14 minutes or until edges are lightly browned. Cool 1 minute before carefully removing to wire racks to cool completely.
6
Tint small amounts of Royal Icing red, yellow and black. Leave a small amount plain. Tint remaining icing green and orange. Frost leprechauns; decorate with shimmer dust and shamrock sprinkles if desired. For eyes, attach miniature chocolate chips with plain frosting.
799
kcal
Calories
27
g
Fat
117
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1-1/2 cups butter, softened, 1-1/2 cups sugar, 2 eggs, 3 teaspoons vanilla extract, and more.
Yes, Lucky Leprechaun Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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