Print

Shamrock Sugar Cookies

Shamrock sugar cookies with creamy icing for a festive St Patrick's Day treat.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Shamrock Sugar Cookies are soft, tender, and melt in your mouth. They are shaped into festive shamrocks and filled with a soft vanilla icing center. Perfect for St. Patrick's Day celebrations or a sweet homemade treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 3 cups all-purpose flour, spooned and leveled
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Green gel food coloring
  • 2 cups powdered sugar, sifted
  • 3-4 tablespoons milk or heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional: Green sanding sugar or sprinkles

Instructions

  1. Cream the softened butter and granulated sugar with an electric mixer on medium-high speed for 2-3 minutes until pale and fluffy.
  2. Beat in the egg and 2 teaspoons vanilla extract until smooth. Scrape down the bowl.
  3. In a separate bowl, whisk together the flour, baking powder, and 1/2 teaspoon salt.
  4. Gradually mix the dry ingredients into the wet ingredients on low speed until a soft dough forms.
  5. Knead in green gel food coloring by hand until desired shade is reached.
  6. Divide dough in half, shape into discs, wrap in plastic, and refrigerate for at least 1 hour.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. On a floured surface, roll one dough disc to 1/4-inch thickness. Cut out shamrock shapes with a cookie cutter.
  9. Place cookies 2 inches apart on prepared sheets. Bake for 8-10 minutes until edges are set.
  10. Let cookies cool on sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. For the icing, whisk powdered sugar, 3 tablespoons milk/cream, 1 teaspoon vanilla, and a pinch of salt. Add more liquid as needed for a thick but pourable consistency.
  12. Spoon or pipe a circle of icing onto the center of each cooled cookie. Immediately add sprinkles if using. Let icing set.

Notes

Chilling the dough is essential to prevent spreading. Use gel food coloring for best results without altering dough consistency. Ensure cookies are completely cool before icing. Dough can be made ahead and refrigerated for up to 2 days or frozen for 3 months.

Nutrition

Find it online: https://www.stacksipsnack.com/shamrock-sugar-cookies-3/