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Shamrock Sugar Cookies

Vibrant green shamrock sugar cookies with glossy icing and festive sprinkles.
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These soft, chewy sugar cookies are the perfect festive treat for St. Patrick's Day. Made with a touch of cream cheese for a tender texture, they hold their shape beautifully when cut into shamrocks and are a joy to decorate with royal icing and sprinkles.

Ingredients

Scale
  • 2 3/4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 ounces full-fat cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • Green gel food coloring (optional, for dough)
  • For the Royal Icing:
  • 3 cups powdered sugar, sifted
  • 3 tablespoons meringue powder
  • 5-6 tablespoons warm water
  • 1/2 teaspoon clear vanilla or almond extract
  • Green gel food coloring
  • Sprinkles or sanding sugar for decoration

Instructions

  1. Make the dough: In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl using a mixer, beat butter and cream cheese until smooth and creamy, about 2 minutes. Add sugar and beat until light and fluffy, 2 more minutes. Beat in egg and vanilla until incorporated.
  2. Combine: With mixer on low, gradually add flour mixture to wet ingredients. Mix just until combined and no dry streaks remain. Do not overmix. If tinting dough green, add gel food coloring now and mix until even.
  3. Chill: Divide dough in half, shape into flat disks, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour, or up to 2 days.
  4. Roll and cut: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. On a floured surface, roll one dough disk to 1/4-inch thickness. Use a shamrock cookie cutter to cut shapes. Transfer to baking sheets, spacing 1 inch apart. Re-roll scraps.
  5. Bake: Bake for 8-10 minutes, until edges are just barely starting to turn light golden. Centers will look soft but set. Do not overbake.
  6. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
  7. Decorate: For icing, combine powdered sugar and meringue powder. Add 5 tablespoons warm water and clear extract. Beat on low, then high for 1-2 minutes until stiff peaks form. Add more water if too thick. Tint with green gel food coloring. Pipe outlines on cookies, flood centers, and add sprinkles immediately. Let icing dry completely, about 4-6 hours.

Notes

Chilling the dough is essential to prevent spreading. Gel food coloring works best for vibrant color without thinning dough or icing. Cookies can be stored in an airtight container at room temperature for up to 5 days. Dough can be frozen for up to 3 months.

Nutrition

Find it online: https://www.stacksipsnack.com/shamrock-sugar-cookies-2/