Are you a fan of the Shamrock Shake?? The swirls of the different shades of green and fluffy whipped cream are the inspiration behind these Saint Patrick’s Day cookies. I added my own flair with some homemade sprinkles and a golden straw!

Watch the video tutorial and get the supply list below.

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These cookies are dipped in two shades of green royal icing to create the swirling designs. It’s a bit messy, but the result is worth it!

Here’s what you’ll need to make these Shamrock Shake Cookies for Saint Patricks Day

• Chilled sheet of cookie dough
• Coffee cup cookie cutter
• Ice cream cone cookie cutter
• Flood consistency royal icing(15-20 second count) in light green and dark green
• Thick flood consistency royal icing (30 second count) in dark green and golden brown
• Stiff consistency royal icing in white
• Scribe tool
• 12” decorating bags and couplers
• Decorating tip 1
• Decorating tip 2
• Decorating tip 1M
• Bag ties or rubber bands
• Wax paper
• Decorator brushes
• Gold luster dust (I used Sweet Sticks Glamorous Gold)
• Green luster dust (I used Roxy & Rich Emerald Green)
• Vodka, grain alcohol, or any flavor extract for painting with gold
• Paint palette or small dishes
• Twizzlers

Read my Ultimate Guide To Royal Icing to learn all about royal icing consistencies.

Colors (I used Chefmaster)

• Light and dark green = Leaf Green
• Golden brown = Buckeye Brown + Lemon Yellow

Instructions

1. Cut coffee cup cookies from a chilled sheet of cookie dough. Trim the edges of the cookie so that they’re straight. Use the ice cream cone cutter to cut only the ice cream portion of the shape. Place the ice cream cookie on the top edge of the coffee cup cookie and press the seam together. Bake the cookies at 350F for 10-12 minutes. Allow the cookies to cool completely before decorating. 
2. Fit a decorating bag with a coupler and a decorating tip 1. Fill the bag with dark green flood consistency icing.
3. Pour light green flood consistency icing onto a plate. Pipe dark green icing onto the light green icing. Swirl the icing together with the scribe tool.
4. Dip the cookie into the icing, moving it around to further swirl the colors. Remove the cookie and pipe more dark green icing on the light green icing. Swirl the colors again with the scribe tool. Continue to dip the cookie in the icing, adding more dark green as you like until you’re happy with the look of the design. Set the cookies aside to dry.
5. Dust a piece of wax paper with green and gold luster dust.
6. Fit 2 decorating bags with couplers and a decorating tip 2. Fill the bags with thick flood consistency icing in green and golden brown.
7. Pipe shamrocks on the green luster dusted wax paper and dots in between them. Pipe golden brown dots on the gold luster dusted wax paper. Allow the transfers to dry for at least a few hours or overnight.
8. Mix the gold and green luster dust with vodka, grain alcohol, or any flavor extract. 
9. Paint the royal icing transfers (shamrocks and dots) with the luster paint. Allow the paint to dry for about 10-15 minutes before removing the transfers from the wax paper. 
10. Paint a Twizzler with the gold luster paint. Cut it into sections, about 2-½” long.
11. Fit a decorating bag with a decorating tip 1M. Fill the bag with white stiff consistency icing.
12. Pipe 3 swirls of icing starting from the lid of the cup and going toward the top of the cookie. Place the candy straw into the icing.
13. Place the royal icing shamrocks into the icing while it is still wet. Sprinkle the gold royal icing dots over the icing.