When I was younger, I was never really into St. Patrick’s Day. Unless a shamrock shake was involved, I could take it or leave it.
However, since having kids I try to make each holiday, big or small, a little special in some way for them. This could mean doing fun crafts like this Easter egg one or making some sort of fun food. St. Patrick’s Day is no exception to that rule.
In my yummy, color food repertoire I have a few green food staples for the holiday, but I’ve found that it’s been fun to add to it year after year.
This year I created some simple, mint crinkle cookies and then made them into rainbow sprinkle ice cream sandwiches with edible, golden stars (You can find those here.). They’re not healthy, they’re just fun and I have no problem with my kids having fun food for days that are supposed to be all about fun.
If you’ve made crinkle cookies before you know they are one of the easiest cookies to make because they’re essentially dense cake bites. I turned them into little ice cream sandwiches that you can make and freeze to use for later that day, which is perfect if you want to make them when the kids are at school or make them for a party at your house.
The full recipe for these little, mint Leprechaun Crinkle Cookie Bites is below!
Leprechaun Bites With Mint
Cookies For St. Patrick’s Day
- 1 store-bought box of cake mix
- 6 Tbsp. of melted butter
- 2 eggs
- ¼ Tsp. of mint extract
- 1-2 drops of vanilla extract
- 20 drops of green food coloring (add more if you want them greener)
- 1 cup of powdered sugar
- 1 Tsp. of corn starch
- Optional: Edible gold stars
- Additional if you decide to make ice cream sandwiches: Vanilla ice cream and rainbow sprinkles
- Preheat oven to 375 degrees.
- Combine your cake mix, melted butter and eggs. Mix well.
- Add your extracts and green food coloring and mix until well combined.
- In a separate bowl, combine powdered sugar and cornstarch
- Use a melon baller (or just your eye balls) to separate dough into little balls. Then roll those in the powdered sugar mixture and place on a cookie sheet.
- Bake for 9 minutes.
- When done remove from oven and allow them to cool on a cookie sheet.
- Sprinkle them with the star sprinkles.
- Once cooled, scoop out ice cream with a small ice cream scoop or use the melon baller again.
- Then roll in a plate of sprinkles.
- Place in the freezer if you want to save these for later that day.
- TIP: The crinkle cookies are a smooshier (technical term) cookie so make sure your ice cream is softer when you make these but firm when you eat them.
I hope your little leprechauns love these! I promise the cookies are simple to make and they always turn out. You don’t have to be an expert baker to make these and make them delicious.
Happy eating, friends!