These easy St. Patrick’s Day sugar cookies are soft, chewy, and full of classic vanilla sugar cookie flavor with a light hint of mint. The dough is made with melted butter, so there is no need to wait for butter to soften, and the cookies do not require chilling. Each cookie is rolled in green sugar and finished with colorful dehydrated cereal marshmallows for a fun holiday treat with a nostalgic Shamrock Shake-inspired flavor.
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Sugar cookies are a timeless favorite, and this St. Patrick’s Day version keeps everything simple. Instead of rolling out dough, cutting shapes, and decorating with icing, this recipe gives you soft drop sugar cookies that are ready quickly and still look festive. They are ideal for holiday parties, classroom treats, family baking, or anyone who wants a cheerful green cookie without extra work.
The dough comes together in one bowl with a spatula or whisk, and because it uses melted butter, there is no need for a mixer. The finished cookies have tender centers, chewy edges, and a sweet vanilla-mint flavor. The green sugar coating gives them sparkle and color, while the cereal marshmallows make them playful and fun.
If you love decorated sugar cookies but do not always have time for cut-out cookies, this no chill sugar cookie recipe is a great option. It delivers the familiar buttery sugar cookie taste in a faster, easier format.
Why You Will Love This St. Patrick’s Day Sugar Cookie Recipe
- Easy to make ~ the dough mixes in one bowl, and no electric mixer is needed.
- No chill time ~ the cookies can be baked as soon as the dough is mixed.
- Soft and chewy texture ~ the centers stay soft while the edges bake up lightly chewy.
- Festive look ~ green sugar and colorful marshmallows make these cookies perfect for St. Patrick’s Day.
- Vanilla-mint flavor ~ vanilla extract and a small amount of peppermint extract create a fun Shamrock Shake-style taste.
Where Do I Get Green Sugar?
Green sanding sugar or colored granulated sugar is usually available in the baking or cake decorating section of many grocery stores and craft stores. It is often sold near sprinkles, decorating gels, cupcake liners, and other baking decorations.
You can also make green sugar at home with granulated sugar and green food coloring. Add the sugar to a zip-top bag, squeeze in a few drops of food coloring, seal the bag, and massage the color into the sugar with your fingers. Continue mixing until the color is evenly distributed. This method lets you choose the exact shade of green you want, from pale mint to bright emerald.
Ingredients and Substitutions
Please scroll to the recipe card at the end of this post for the full ingredient amounts and baking directions.
- Granulated sugar ~ gives the cookies their classic sugar cookie sweetness. It is used in the dough and, when colored green, for rolling the cookie dough before baking.
- Unsalted butter ~ melted butter keeps this recipe quick and easy. If using salted butter, omit the added salt.
- Kosher salt ~ balances the sweetness and enhances the flavor. If using table salt, use half the amount.
- Large egg yolks ~ add structure and richness while helping the dough come together.
- Vanilla extract ~ provides the familiar bakery-style sugar cookie flavor. Vanilla bean paste can also be used.
- Peppermint extract ~ adds a light mint note. If you do not enjoy mint, you can leave it out without changing the rest of the recipe.
- Baking powder ~ helps the cookies bake up thick, soft, and chewy.
- All-purpose flour ~ gives the cookies structure. For best results, measure by weight or use the spoon-and-level method.
- Dehydrated cereal marshmallows ~ used as a colorful decoration on top of the cookies. You can also leave them off if preferred.
How to Make No Chill Sugar Cookies
Preheat the oven to 350°F and line baking sheets with parchment paper or silicone baking mats. This helps the cookies bake evenly and makes cleanup easier.
In a medium bowl, combine the granulated sugar, melted butter, and kosher salt. Stir until the mixture is smooth and well blended.
Stir in the egg yolks, vanilla extract, and peppermint extract. Mix until everything is fully combined and the dough base looks glossy.
Add the baking powder and stir to combine. Add the flour and mix just until the flour disappears and a soft sugar cookie dough forms.
Scoop about 2 tablespoons of dough for each cookie. Roll the dough into a ball, coat it in green sugar, roll it between your hands again, and roll it a second time in the sugar. Place the cookies about 2 inches apart on the prepared baking sheets. Lightly flatten each dough ball with the bottom of a cup, then press a few colored marshmallows into the center.
Bake the cookies for 9-12 minutes, or until the edges are set and the centers still look slightly soft. Do not overbake; the cookies will continue to firm as they cool.
If you want perfectly round cookies, gently “scoot” each hot cookie with a round cutter or cup as soon as the pan comes out of the oven.
Recommended Equipment
Mixing bowl and spatula ~ a medium bowl and sturdy spatula are all you need to mix the dough.
Kitchen scale ~ weighing ingredients gives the most consistent results, especially for flour.
Light-colored baking pans ~ lighter pans help cookies bake more gently, which supports a softer texture.
Parchment paper ~ prevents sticking, helps with even baking, and makes cleanup simple.
Cooling rack ~ allows air to circulate around the cookies as they cool and firm up.
Remember to save this recipe for your St. Patrick’s Day baking plans.
Frequently Asked Questions
Can you decorate these easy sugar cookies with buttercream?
Yes. If you prefer frosted sugar cookies, bake the cookies without the dehydrated marshmallows. Once the cookies are completely cool, frost them with buttercream and press the marshmallows into the frosting. Since these are drop cookies, you will be decorating round cookies rather than cut-out shapes.
Can I make this as a small batch recipe?
Yes. You can halve the ingredients to make a smaller batch of St. Patrick’s Day sugar cookies.
How long do sugar cookies stay fresh?
These cookies stay fresh in an airtight container at room temperature for 3-4 days. For the softest texture, make sure the container seals tightly. Adding a slice of bread to the container can help keep the cookies soft because the bread releases moisture.
The baked cookies also freeze well for up to 3 months. Let them defrost at room temperature before serving.
Can I make this cookie dough with sprinkles?
Yes. Add ½ cup of sprinkles with the flour and mix just until combined.
Expert Tips for the Best Drop Cookies
- Weigh the ingredients whenever possible. This is especially helpful for flour, which can easily be overmeasured in cups.
- Use real butter instead of margarine for the best sugar cookie flavor and texture.
- Do not grease the baking sheets. Greasing the pan can cause the cookies to spread too much. Use parchment paper or silicone baking mats instead.
- Bake on light-colored baking pans for softer cookies.
- Do not overbake. The centers should look a little soft when the cookies come out of the oven. They will finish setting as they cool.
- Lightly press the dehydrated marshmallows into the dough before baking. If needed, gently press them back into place after baking.
- Scoot the cookies with a round cutter or glass while they are still hot if you want a more rounded, bakery-style shape.
How to Store
Store the cookies in an airtight container at room temperature for 3-4 days.
To freeze, allow the cookies to cool completely, then place them in a freezer-safe zip-top bag or airtight container. They can be frozen for up to 3 months. Defrost at room temperature for about 10-20 minutes before serving.
If you make these soft St. Patrick’s Day sugar cookies, take a photo and share your holiday baking. It is always fun to see these festive cookies come to life.
More Decorated Cookie Ideas
- Lemon Sugar Cookies
- Homemade Animal Graham Crackers
- How to Decorate Sweater Cookies
If you make this recipe, please come back and leave a review and a star rating. I love hearing from you.
Recipe
Easy St. Patrick’s Day Sugar Cookies
Recipe created and tested by:
Tasia Harper
For the most accurate results, use weight measurements when available.
Please Note
If doubling or tripling the recipe, manually adjust the gram measurements.
Ingredients
- 1 ½ cups granulated sugar (300g)
- 1 cup unsalted butter, melted (226g)
- ½ teaspoon kosher salt
- 2 large egg yolks
- 2 teaspoons pure vanilla extract
- ½ teaspoon peppermint extract
- ½ teaspoon baking powder
- 2 ⅓ cups all-purpose flour (292g)
- ⅓ cup green granulated sugar, for rolling (67g)
- Green food coloring, if making your own colored sugar
- Dehydrated colored marshmallows, if desired
Instructions
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If making your own green sugar, add ⅓ cup granulated sugar to a zip-top bag. Add a few drops of green food coloring, seal the bag, and massage the color into the sugar until evenly distributed. This can be done a day or two before baking.
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Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
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In a medium bowl, whisk together the granulated sugar, melted butter, and kosher salt until well combined.
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Add the egg yolks, vanilla extract, and peppermint extract. Whisk until the mixture is smooth and fully combined.
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Stir in the baking powder. Add the flour and mix with a spatula just until a soft dough forms.
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Scoop about 2 tablespoons of dough for each cookie, about 48g per cookie. Roll each portion into a ball, roll in green sugar, roll briefly between your hands again, and roll a second time in the sugar.
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Place the dough balls 2 inches apart on the prepared baking sheets. Lightly flatten each cookie with the bottom of a cup. Press 4-5 colored marshmallows into the center of each cookie, if using.
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Bake for 9-12 minutes, until the edges are set and the centers still look slightly soft.
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Let the cookies cool on the baking sheet, or move them to a wire cooling rack after 5 minutes.
Notes
Store St. Patrick’s Day sugar cookies in an airtight container at room temperature for 3-4 days, or freeze for up to 3 months. Frozen cookies defrost at room temperature in about 10-20 minutes.
Nutrition
Calories: 217kcal
Carbohydrates: 31g
Protein: 2g
Fat: 10g
Sugar: 19g
Nutrition information is an estimate only and will vary based on ingredient brands and portion sizes.