10 Delicious St. Patty's Desserts you just can't miss

Wanting to Bake the Best St. Pattys Desserts? We've got 10 Best Delicious St. Patrick's Day Desserts that you will want to make and bake right away!

Starting from Shamrock Cookies to Fudgy and rich Mint Chocolate Brownies to Decadent Green Velvet Cake and my favorite Matcha Cheesecake!

And, that's not all.

We've also got some special desserts like Chocolate Gunniess Cupcakes, Rainbow Macarons, and my ultimate favorite dessert - Fluffy Pistachio Èclairs and more.

These 150 Best St. Patrick's Day Party Ideas will help you host the best Irish Party for St. Patrick's Day.

Also have a quick look at these St. Patrick's Day Cookies that you bake!

These tips will help you a lot

💚 Use Shamrock Cookie Cutters – Great for cookies, cake decorations, or even cutting brownies into festive shapes!

💚 Gold & Green Accents – Gold foil, green sprinkles, edible glitter, or a dusting of powdered sugar in a shamrock shape adds flair.

💚 Layer Textures – Pair crunchy (cookies) with creamy (truffles) for a dynamic dessert table.

1. Shamrock Sugar Cookies

Ingredients:

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 egg
• 1 ½ tsp vanilla extract
• Green food coloring
• Royal icing for decoration

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk flour, baking powder, and salt.
3. In another bowl, beat butter and sugar until fluffy. Add egg, vanilla, and green food coloring.
4. Gradually mix in the dry ingredients.
5. Roll out dough, cut shamrock shapes, and place on the baking sheet.
6. Bake for 8-10 minutes or until edges are lightly golden.
7. Cool completely before decorating with royal icing.

2. Chocolate Guinness Cupcakes

Ingredients:

• 1 cup Guinness beer
• ½ cup unsalted butter
• 2 cups sugar
• ¾ cup sour cream
• 2 eggs
• 1 tbsp vanilla extract
• 2 cups flour
• ¾ cup cocoa powder
• 1 ½ tsp baking soda
• ½ tsp salt
• Green buttercream frosting

Instructions:

1. Preheat oven to 350°F (175°C) and line a cupcake pan.
2. In a saucepan, heat Guinness and butter until melted. Remove from heat.
3. Whisk sugar, sour cream, eggs, and vanilla into the mixture.
4. Sift flour, cocoa powder, baking soda, and salt in a bowl.
5. Gradually mix dry ingredients into the wet mixture.
6. Fill cupcake liners ¾ full and bake for 18-22 minutes.
7. Cool completely, then frost with green buttercream.

3. Green Velvet Cake

Ingredients:

• 2 ½ cups flour
• 1 ½ cups sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cocoa powder
• 1 ½ cups vegetable oil
• 1 cup buttermilk
• 2 eggs
• 2 tbsp green food coloring
• 1 tsp vanilla extract
• 1 tsp white vinegar

Instructions:

1. Preheat oven to 350°F (175°C) and grease cake pans.
2. Whisk together flour, sugar, baking soda, salt, and cocoa.
3. In another bowl, mix oil, buttermilk, eggs, green food coloring, vanilla, and vinegar.
4. Slowly mix dry ingredients into wet ingredients.
5. Pour into pans and bake for 30-35 minutes.
6. Cool completely before frosting with cream cheese frosting.

4. Pot of Gold Cupcakes

Ingredients:

• 1 ½ cups flour
• 1 cup sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup butter, melted
• ½ cup buttermilk
• 2 eggs
• 1 tsp vanilla extract
• Green buttercream frosting
• Edible gold sprinkles & chocolate gold coins

Instructions:

1. Preheat oven to 350°F (175°C) and line a cupcake pan.
2. Mix flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk butter, buttermilk, eggs, and vanilla.
4. Combine wet and dry ingredients.
5. Pour batter into liners and bake for 18-20 minutes.
6. Cool completely, frost with green buttercream, and top with edible gold decorations.

5. Irish Cream Truffles

Ingredients:

• 8 oz dark chocolate, chopped
• ½ cup heavy cream
• 2 tbsp Irish cream liqueur
• 1 tsp vanilla extract
• Cocoa powder for rolling

Instructions:

1. Heat heavy cream until warm but not boiling.
2. Pour over chopped chocolate and let sit for 5 minutes.
3. Stir until smooth, then mix in Irish cream liqueur and vanilla.
4. Chill for 2 hours until firm.
5. Scoop into balls and roll in cocoa powder.
6. Store in the fridge until serving.

Want Silky, Smooth, and rich Truffles, these Truffle Tips are a MUST-KNOW

🍬 Use High-Quality Chocolate – Since truffles are mostly chocolate, choose the best you can!

🍬 Chill the Ganache Well – If too soft, it won’t hold shape when rolled.

🍬 Dust or Dip Immediately – Once rolled, coat in cocoa powder, crushed nuts, or melted chocolate right away for even coverage.

6. Mint Chocolate Brownies

Ingredients:

• ½ cup butter, melted
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• ½ cup cocoa powder
• ½ cup flour
• ¼ tsp salt
• ¼ tsp baking powder
• ½ cup chocolate chips
• ½ tsp peppermint extract
• Green food coloring (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a baking pan.
2. Mix melted butter, sugar, eggs, and vanilla.
3. Sift in cocoa powder, flour, salt, and baking powder.
4. Stir in chocolate chips, peppermint extract, and food coloring.
5. Pour into pan and bake for 20-25 minutes.
6. Cool before cutting into squares.

These Tips will help you bake Fudgy and Rich Brownies

🍫 Use High-Quality Chocolate – The better the chocolate, the better the flavor.

🍫 Don’t Overbake! – Brownies will continue to set as they cool, so remove them when they still look slightly underbaked.

🍫 Chill Before Cutting – Cold brownies cut cleanly! Refrigerate before slicing for perfect squares.

7. Green Frosted Doughnuts

Ingredients:

• 2 cups flour
• ½ cup sugar
• 2 tsp baking powder
• ½ tsp salt
• ¾ cup milk
• 2 eggs
• 2 tbsp melted butter
• 1 tsp vanilla extract
• Green icing & sprinkles

Instructions:

1. Preheat oven to 375°F (190°C) and grease a doughnut pan.
2. Mix flour, sugar, baking powder, and salt.
3. In another bowl, whisk milk, eggs, butter, and vanilla.
4. Combine wet and dry ingredients.
5. Pour into the pan and bake for 10-12 minutes.
6. Cool, then dip in green icing and add sprinkles.

Want Soft & Fluffy Donuts, then these Tips are you!

🍩 Don’t Overmix the Batter – Overmixing can make doughnuts tough instead of light and fluffy.

🍩 Dip Doughnuts in Icing While Warm – The icing will coat evenly without clumping.

🍩 Use a Deep Fry Thermometer (If Frying) – If the oil is too hot, the outside burns before the inside cooks; too cold, and they absorb too much oil.

8. Matcha Cheesecake

Ingredients:

• 1 ½ cups crushed graham crackers
• ¼ cup melted butter
• 16 oz cream cheese, softened
• ¾ cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 2 tbsp matcha powder
• ½ cup heavy cream

Instructions:

1. Preheat oven to 325°F (163°C). Grease a cheesecake pan.
2. Mix graham crackers and butter, pressing into the pan.
3. Beat cream cheese and sugar until smooth.
4. Add eggs, vanilla, matcha powder, and heavy cream, mixing well.
5. Pour into the crust and bake for 40 minutes.
6. Cool completely before refrigerating.
7. Decorate with a shamrock stencil using powdered sugar.

Special Tips for Matcha Cheesecake

🍵 Sift the Matcha Powder – Prevents clumps for a smooth, vibrant filling.

🍵 Don’t Overmix – Overmixing can cause cracks while baking.

🍵 Water Bath for Baking – Keeps the cheesecake moist and prevents cracks!

9. Pistachio Éclairs

Ingredients:
For the Choux Pastry:

• ½ cup (120ml) water
• ½ cup (120ml) milk
• ½ cup (115g) unsalted butter
• 1 tbsp sugar
• ¼ tsp salt
• 1 cup (125g) all-purpose flour
• 4 large eggs

For the Pistachio Pastry Cream:

• 2 cups (480ml) whole milk
• ½ cup (100g) sugar
• 4 egg yolks
• 3 tbsp cornstarch
• 1 tsp vanilla extract
• ½ cup (60g) pistachio paste
• 2 tbsp unsalted butter

For the Green Glaze:

• 1 cup (120g) powdered sugar
• 2 tbsp milk
• ½ tsp vanilla extract
• Green food coloring
• Chopped pistachios for garnish

Instructions:
1. Make the Choux Pastry:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a saucepan, combine water, milk, butter, sugar, and salt. Heat until the butter melts.
3. Add flour all at once and stir vigorously until the mixture forms a dough ball.
4. Transfer to a mixing bowl and let cool slightly.
5. Add eggs one at a time, mixing until the dough becomes smooth and glossy.
6. Pipe onto the baking sheet in 4-inch (10cm) strips.
7. Bake for 25-30 minutes until golden brown and puffed. Cool completely.

2. Make the Pistachio Pastry Cream:

1. Heat milk and sugar in a saucepan until warm.
2. In a separate bowl, whisk egg yolks and cornstarch.
3. Slowly pour warm milk into the yolk mixture while whisking.
4. Return to the pan and cook until thick.
5. Remove from heat and stir in vanilla, pistachio paste, and butter.
6. Chill for at least 2 hours.

3. Assemble the Éclairs:

1. Slice éclairs in half and fill with pistachio pastry cream.
2. Whisk together powdered sugar, milk, vanilla, and green food coloring for the glaze.
3. Dip éclair tops in the glaze and sprinkle with chopped pistachios.
4. Let set before serving.

BONUS TIPS for Èclairs (Fluffy, Hollow Pastry Every Time)

🥖 Dry Out the Dough – After adding flour to the hot milk mixture, cook it for 1-2 minutes to evaporate extra moisture.

🥖 Add Eggs Gradually – If your dough is too wet, your éclairs won’t rise. Add eggs one at a time and mix well.

🥖 No Peeking! – Never open the oven while éclairs bake; it can cause them to collapse!

🥖 Pierce and Cool Properly – Once baked, poke a hole in the end of each éclair to release steam. This prevents soggy interiors.

🥖 Chill the Pastry Cream – A well-chilled cream will hold its shape inside éclairs better.

10. Rainbow Macarons

Ingredients:
For the Macaron Shells:

• 1 cup (100g) almond flour
• 1 ½ cups (150g) powdered sugar
• 3 large egg whites
• ½ cup (100g) granulated sugar
• 1 tsp vanilla extract
• Gel food coloring (red, orange, yellow, green, blue, purple)

For the Buttercream Filling:

• ½ cup (115g) unsalted butter, softened
• 2 cups (240g) powdered sugar
• 2 tbsp heavy cream
• 1 tsp vanilla extract

Instructions:
1. Make the Macaron Shells:

1. Sift almond flour and powdered sugar together in a bowl.
2. In another bowl, beat egg whites until foamy, then gradually add granulated sugar.
3. Continue beating until stiff peaks form, then mix in vanilla extract.
4. Fold in almond flour mixture gently until the batter flows smoothly.
5. Divide batter into six bowls and tint each with a different food color.
6. Pipe small circles of each color onto a parchment-lined baking sheet.
7. Let them sit at room temperature for 30-45 minutes until a skin forms.
8. Preheat oven to 300°F (150°C) and bake for 15-17 minutes. Cool completely.

2. Make the Buttercream Filling:

1. Beat butter until creamy, then add powdered sugar, heavy cream, and vanilla.
2. Beat until smooth and fluffy.

3. Assemble the Macarons:

1. Pipe buttercream onto one shell and sandwich with another.
2. Let them sit in the fridge for a few hours before serving for best texture.

BONUS TIPS for Macarons

Macaron Tips (Avoid Hollow or Cracked Shells!)

🌈 Macaronage is Key! – The folding process (macaronage) should be done carefully; the batter should flow like thick lava and form ribbons.

🌈 Tap the Tray! – After piping, tap the baking sheet on the counter a few times to remove air bubbles.

🌈 Let the Shells Rest – Drying the shells before baking creates the signature “feet.” If they’re still sticky to the touch, wait longer!

🌈 Use an Oven Thermometer – Macarons are super sensitive to temperature! Too hot, they crack; too low, they don’t rise.

🌈 Age the Egg Whites – Leave egg whites uncovered in the fridge overnight to remove excess moisture for a more stable meringue.

So, these were the dessert recipes for St. Patrick's Day. I hope you loved them.