Festive St. Patrick’s Day Cookies made with simple ingredients and plenty of green flair. Perfect for parties, school treats, or celebrating with a sweet, lucky dessert everyone will love.
St. Patrick’s Day Cookies are the perfect way to add something sweet and festive to your holiday celebration. Soft, colorful, and easy to decorate, these cookies are great for parties, classroom treats, or a fun baking project with kids. With simple ingredients and endless decorating options, they’re as fun to make as they are to eat.
They are so easy that I also have time to make St Patrick’s Day Rainbow Cookies, St. Patrick’s Day Cupcakes and St. Patrick’s Day Lime Jell-O Poke Cake. For even more ideas, check out these 15 Easy St Patrick’s Day Desserts.
Table of contents
Why We Love This Recipe
- Easy to Make – Simple ingredients and minimal prep make these cookies stress-free.
- Festive and Fun – Perfect for celebrating St. Patrick’s Day with bright green color and sprinkles.
- Kid-Friendly – A great recipe for little helpers in the kitchen.
- Customizable – Decorate with frosting, sprinkles, or candies to match your style.
- Great for Sharing – Ideal for parties, classrooms, bake sales, or gifting.
Ingredients
- White Cake Mix – Any brand works and makes these cookies quick and easy.
- Green Food Coloring – Adds the classic festive St. Patrick’s Day color.
- Eggs – Room temperature eggs help the cookies bake evenly.
- Vegetable Oil – Keeps the cookies moist without adding extra water like butter can.
- White Chocolate Chips – Use a good-quality chocolate, such as Ghirardelli, for the best flavor.
Find the complete ingredient list and st patrick s day cookie recipe at the bottom of the page.
Variations
- Swap the Chocolate Chips: Use milk chocolate or semi-sweet chocolate chips instead of white chocolate for a richer flavor.
- Change the Cake Mix: Try chocolate cake mix in place of white cake mix for a fun twist that still looks festive with green coloring.
- Add Sprinkles: Mix green sugar sprinkles, shamrock sprinkles, or rainbow sprinkles into the dough or sprinkle them on top before baking.
- Frost the Cookies: Top cooled cookies with cream cheese frosting or vanilla frosting for extra sweetness.
- Make Cookie Sandwiches: Spread frosting between two cookies to create cookie sandwiches, or add a scoop of ice cream for a fun dessert treat.
- Powdered Sugar Finish: Once the cookies have cooled, lightly dust the tops with powdered sugar for a simple, classic look.
- Mint Flavor: Add a small amount of mint extract to the dough for a refreshing St. Patrick’s Day twist.
- Drizzle: Finish with a drizzle of melted white or milk chocolate for an extra decorative touch.
Step By Step Instructions
Step 1. – Prepare Oven – First, preheat the oven to 350 degrees.
Step 2. Combine the boxed cake mix, eggs and oil together in a large bowl.
Step 3. Once you combine dry ingredients into the wet ingredients, the batter will be thick, but this is normal. I don’t use a stand mixer or hand mixer. I prefer to combine by hand instead of using an electric mixer.
Step 4. Mix in food coloring until the dough is the color that you desire.
Step 5. Add the White Chocolate Chips.
Step 6. Mix together by hand.
Step 7. Use a cookie scoop to scoop out the cookies and place on cookie sheets.
Step 8. Bake for 8 to 10 minutes. Cool on a wire rack.
Step 9. Move to a platter and serve.
Pro Tips
- Use a Cookie Scoop: A cookie scoop helps portion the dough evenly so the cookies bake at the same rate and look uniform.
- Cool Properly: Transfer the cookies to a cooling rack after a few minutes on the baking sheet to prevent overbaking and keep the bottoms from getting too dark.
- Line the Baking Sheet: Use parchment paper or a silicone baking mat for easy cleanup and to keep the cookies from sticking.
- Skip the Box Ingredients: Only use the ingredients listed in the recipe—there’s no need to add the ingredients called for on the cake mix box.
- Don’t Overbake: These cookies should be set around the edges but soft in the center for the best texture.
- Chill if Needed: If the dough feels too soft, chilling it for 15–20 minutes can help the cookies hold their shape.
- Add Color Gradually: Start with a small amount of green food coloring and add more as needed to reach your desired shade.
- Decorate While Warm: If adding sprinkles on top, press them in while the cookies are still warm so they stick better.
Storage
Room Temperature: Store cookies in an airtight container at room temperature for up to 3–4 days.
Refrigerator: If frosted, keep the cookies in an airtight container in the refrigerator for up to 5 days.
Freezing: Freeze baked cookies in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
Freezing Dough: You can also freeze cookie dough balls for up to 2 months. Bake directly from frozen, adding 1–2 minutes to the baking time.
More St Patrick’s Day Desserts
- St. Patrick’s Day Rice Krispie Treats
- McDonalds Shamrock Shake Recipe
- Edible Gold Oreos
- Irish Potato Candy
- Guinness Brownies
- Grasshopper Pie
Celebrate St. Patrick’s Day with these fun and festive cookies! If you make them, leave a comment and a star rating to let us know how they turned out, and don’t forget to share them with friends, family, or at your next holiday party.
St Patrick’s Day Cookies
Ingredients
- 1 white cake mix
- Green Food Coloring
- 2 eggs
- 1/3 cup oil
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350 degrees.
- Mix the cake mix, eggs and oil together in a large bowl. (Batter will be thick). Mix in food coloring until the dough is the color that you desire.
- Then stir in the white chocolate chips.
- Use a cookie scoop to scoop out the cookies and place on cookie sheets leaving about 2 inches between each cookie.
- Bake for 8 to 10 minutes until cookies brown SLIGHTLY on the edges.
- Allow to cool completely and then serve.
These were a hit with my family on St. Patrick’s Day!! They were moist, delicious and festive. Will definitely make them again.
These were fun and quick. I made them for a ladies lunch at church. The only problem I had was removing them from my silicone cookie sheet after they baked. I baked them for 10 minutes and used a teaspoon, they poof up quite a bit. They wanted to stick, problem solved by letting them cool longer. I was in a hurry so my bad. Thanks for the recipe, at my house it’s sure to be a seasonal cookie in March.
I’m so glad you loved them!