Lucky Leprechaun Cookies

Total Time

Prep: 30 min. + chilling Bake: 10 min./batch + cooling


about 15 cookies

Updated: Jan. 06, 2023
Let these little guys be the stars of your St. Patrick's Day party. They're so fun to make and create an unforgettable impression! —Taste of Home Test Kitchen
Lucky Leprechaun Cookies Recipe photo by Taste of Home
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  • 1-1/2 cups butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 3 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • 3 to 4 cups Royal Icing
  • Assorted paste food coloring
  • Shamrock and gold sprinkles, optional
  • Edible Marker, optional


  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 350°. 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 1-1/4-in. square and a 1-3/4x1/4-in. brim from dough scraps. Place leprechauns 2 in. apart on ungreased baking sheets. Place hat squares and brims above heads, shaping gently to touch the heads.
  4. Bake 10-14 minutes or until edges are lightly browned. Cool 1 minute before carefully removing to wire racks to cool completely.
  5. Tint small amounts of Royal Icing pink, skin tone and black. Leave a small amount plain (white). Tint remaining icing Kelly green, leaf green green and orange. Frost leprechauns; if desired, decorate using shamrock sprinkles on hat and gold sprinkles as buttons, use edible marker to draw freckles.

Nutrition Facts

1 cookie: 439 calories, 19g fat (12g saturated fat), 74mg cholesterol, 405mg sodium, 62g carbohydrate (36g sugars, 1g fiber), 5g protein.

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