Description
Celebrate Saint Patrick’s Day with these vibrant Tie-Dye Cookies featuring soft sugar cookie bases and a glossy, colorful glaze. Perfectly soft and sweet, these festive treats are sure to brighten any holiday gathering with their cheerful swirls and optional pistachio garnish.
Ingredients
Scale
For the Sugar Cookies
- 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
For the Tie-Dye 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 (at least two colors recommended)
- Finely chopped pistachios (optional, for garnish)
Instructions
- Prepare the Dough: In a large 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.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, kosher salt, and baking powder. Gradually add this dry mixture to the wet ingredients, mixing until fully combined to form a soft dough.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour to firm up for easier handling.
- Shape Cookies: Preheat the oven to 350°F (175°C). On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Cut into desired shapes using cookie cutters.
- Bake the Cookies: Place the cut cookies on a baking sheet lined with parchment paper. Bake for 8-10 minutes, or until the edges just begin to turn golden. Remove from oven and allow to cool completely on wire racks.
- Make the Glaze: In a bowl, combine powdered sugar, milk, corn syrup, and vanilla or almond extract (if using). Stir until smooth and glossy. Add more milk if glaze is too thick.
- Create Tie-Dye Effect: Divide the glaze into separate small bowls and tint each with different food colorings. Spoon the colored glazes onto the cookies in small dollops, then use a toothpick or skewer to swirl colors gently creating a tie-dye pattern.
- Add Garnish and Set: Optionally sprinkle finely chopped pistachios over the glaze while still wet for texture and a pop of color. Allow the glaze to set completely before serving, about 1 hour.
Notes
- For best results, use room temperature ingredients to ensure the dough mixes smoothly.
- If desired, chill dough overnight for enhanced flavor and easier rolling.
- The glaze is sticky; work quickly to swirl colors before it sets.
- Pistachios add a subtle nutty flavor but can be omitted or replaced with other nuts or sprinkles.
- Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie (approx. 15g)
- Calories: 97
- Sugar: 12g
- Sodium: 80mg
- Fat: 3.5g
- Saturated Fat: 2.1g
- Unsaturated Fat: 1.4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 25mg
