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Shamrock Sugar Cookies

Shamrock sugar cookies with creamy green icing for St Patrick's Day.
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These soft, buttery sugar cookies are cut into festive shamrock shapes and tinted green. A simple cream cheese dough ensures a tender crumb that stays soft for days, making them perfect for St. Patrick's Day celebrations or any time you need a sweet, homemade treat.

Ingredients

Scale
  • 3 cups all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 ounces full-fat cream cheese, softened
  • 1 ½ cups granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • Green gel food coloring
  • For the Icing (Optional):
  • 2 cups powdered sugar, sifted
  • 2-3 tablespoons milk or heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Green sanding sugar or sprinkles for decorating

Instructions

  1. Whisk the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. Cream the butter, cream cheese, and sugar. In a stand mixer with the paddle attachment, beat the softened butter and cream cheese until smooth and creamy, about 2 minutes. Add the sugar and beat on medium-high for 2-3 minutes more, until pale and fluffy. Scrape down the bowl.
  3. Add the wet ingredients. Beat in the egg and vanilla extract until combined. Add green gel food coloring and mix until uniform.
  4. Combine wet and dry. With the mixer on low, gradually add the flour mixture. Mix just until the dough comes together with no dry streaks.
  5. Chill the dough. Divide dough in half, shape into flat discs, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour.
  6. Preheat oven and prepare pans. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Roll, cut, and bake. On a lightly floured surface, roll one dough disc to ¼-inch thickness. Use a shamrock cookie cutter to cut shapes, re-rolling scraps. Place cookies 2 inches apart on prepared sheets. Bake for 8-10 minutes, until edges are very lightly golden. Cool on sheet for 5 minutes, then transfer to a wire rack to cool completely.
  8. Make the icing (if using). Whisk powdered sugar, 2 tablespoons milk or cream, vanilla, and a pinch of salt. Add more liquid a teaspoon at a time until thick but pourable. Drizzle or spread over cooled cookies and immediately add sprinkles.

Notes

Chilling the dough is essential to prevent spreading. For best results, ensure butter and cream cheese are properly softened. Gel food coloring is preferred over liquid to avoid altering dough texture. 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/