Description
Celebrate Saint Patrick’s Day with these festive Tie-Dye Cookies featuring soft sugar cookie bases topped with a vibrant green tie-dye glaze and a touch of chopped pistachios for added texture and flavor. Perfect for holiday parties or a fun baking project, these cookies combine classic sugar cookie goodness with a playful, colorful twist.
Ingredients
Scale
Cookie Dough
- ¾ cup unsalted butter (170g, 1 ½ sticks), room temperature
- 1 cup granulated sugar (200g)
- 2 eggs, room temperature
- ½ tsp vanilla extract
- ¼ tsp almond extract
- 2 ½ cups all-purpose flour (320g), plus more for rolling
- ¾ tsp kosher salt
- 1 teaspoon baking powder
Glaze
- 2 ½ cups powdered sugar
- 3 tbsp milk, plus more as needed
- 3 tbsp light corn syrup
- ½ tsp vanilla or almond extract (optional)
- Food coloring (recommend at least two colors)
- Pistachios, finely chopped
Instructions
- Prepare the Dough: In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla and almond extracts, mixing until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, kosher salt, and baking powder. Gradually add the dry ingredients to the wet mixture, stirring until a smooth dough forms. If needed, chill the dough in the refrigerator for about 30 minutes to make it easier to handle.
- Shape the Cookies: Lightly flour your work surface and rolling pin. Roll out the dough evenly to about ¼-inch thickness. Use cookie cutters or a knife to cut the dough into your desired shapes. Place the cookies on a baking sheet lined with parchment paper.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Bake the cookies for approximately 8-10 minutes, or until the edges are lightly golden. Remove from the oven and let them cool completely on a wire rack before glazing.
- Make the Tie-Dye Glaze: In a bowl, mix powdered sugar, milk, and light corn syrup together until smooth and pourable. Adjust the consistency by adding more milk if too thick. Divide the glaze into separate bowls and add different food coloring to each to create your desired colors.
- Apply the Glaze: Spoon or brush the different colored glazes onto the cooled cookies in a tie-dye pattern by swirling colors together gently with a toothpick or skewer. Allow the glaze to set slightly.
- Garnish with Pistachios: Sprinkle finely chopped pistachios over the glazed cookies while the icing is still wet so they stick well. Let the glaze fully set before serving or storing.
Notes
- Soft sugar cookies dipped in a green tie-dye glaze make these perfect for Saint Patrick’s Day celebrations.
- Use room temperature ingredients to ensure smooth dough and better consistency in the cookies.
- The almond extract is subtle but adds a nice depth to the flavor; it can be omitted if preferred.
- Food coloring can be adjusted to any color palette depending on the holiday or theme you want.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
Nutrition
- Serving Size: 1 cookie (approximately 20g)
- Calories: 97
- Sugar: 10g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 20mg
