Leprechaun Hat Cookies
A quick, festive treat that transforms simple pantry staples into tiny edible top hats, perfect for St. Patrick’s Day celebrations.
Ingredients
Cookie Base
- 12 pieces Sandies cookies (or flat shortbread rounds) Buy the classic Sandies or any firm shortbread cookie with a flat top for best adhesion.
Toppings
- 2 cups green candy melts Choose a high-quality brand that melts smoothly.
- 12 pieces standard-sized marshmallows Use fresh, pillowy marshmallows for the best texture.
- Black fondant Creates the hat band details.
- Yellow fondant Used for the buckle details.
- White fondant (if coloring your own) Use gel food coloring to avoid weakening the fondant.
- 1 drop vegetable oil To restore shine if coating becomes thick.
- Optional green sanding sugar or themed sprinkles For a sparkling finish.
Instructions
Preparation
- Melt the green candy melts in a microwave-safe bowl. Heat for 30 seconds, stir, then continue heating in 15-second bursts until smooth.
- Dip each Sandies cookie into the melted green coating, coating the top completely, then set aside to harden.
- Coat each marshmallow in the green candy and place it on the cookie.
- If needed, color white fondant and cut strips for hat bands. Wrap them around the marshmallow bases.
- Roll yellow fondant into buckle shapes and attach to the center of each black band.
- Add optional sanding sugar or sprinkles before the coating fully hardens.
- Chill cookies for 10–15 minutes to set the coating.
Storage
- Store finished Leprechaun Hat Cookies in an airtight container lined with parchment paper in the fridge for up to 5 days.
- Freeze cookies between parchment in a freezer-safe container for up to 1 month; thaw in the refrigerator before serving.
Notes
Keep candy melts warm but never overheated. Use silicone utensils for easier cleanup.