St Patricks Shamrock Sugar Cookies (Printer-friendly)

Buttery sugar cookies shaped like shamrocks with bright green royal icing decoration.

# Ingredient List:

→ Sugar Cookies

01 - 2.5 cups all-purpose flour
02 - 0.5 teaspoon baking powder
03 - 0.25 teaspoon salt
04 - 0.75 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 1 teaspoon vanilla extract
08 - 0.5 teaspoon almond extract

→ Green Royal Icing

09 - 2 cups powdered sugar, sifted
10 - 2 tablespoons meringue powder
11 - 3 to 4 tablespoons room temperature water
12 - 0.5 teaspoon vanilla extract
13 - Green gel food coloring to taste

# How-To Steps:

01 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
02 - In a large bowl, cream butter and sugar together with an electric mixer until light and fluffy, approximately 2 minutes.
03 - Beat in egg, vanilla extract, and almond extract until combined.
04 - Gradually add the dry ingredients to the wet ingredients, mixing until the dough just comes together.
05 - Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
06 - Preheat oven to 350°F. Line baking sheets with parchment paper.
07 - On a lightly floured surface, roll out dough to 0.25 inch thickness. Cut out shamrock shapes using a cookie cutter. Place cookies 1 inch apart on prepared sheets.
08 - Bake for 8 to 10 minutes, or until edges are just beginning to turn golden. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
09 - Combine powdered sugar and meringue powder in a bowl. Add water and vanilla, then beat with an electric mixer on low speed until smooth and glossy, approximately 5 to 7 minutes.
10 - Add green gel food coloring and mix until desired shade is reached.
11 - Transfer icing to a piping bag fitted with a small round tip. Outline and flood the cooled cookies. Allow icing to set for at least 1 hour before serving.

# Expert Suggestions:

01 -
  • The dough is forgiving and soft, making it impossible to mess up even if you've never decorated a cookie before.
  • That moment when you pipe the green icing and watch it spread across pale sugar cookies feels like actual magic, I promise.
02 -
  • Room temperature ingredients are not a suggestion; cold butter and eggs won't incorporate properly and you'll end up with grainy dough that's frustrating to work with.
  • The icing needs to be the consistency of honey to flood properly; too thick and it won't spread, too thin and it'll slip off the cookie like it's embarrassed to be there.
03 -
  • The secret to perfectly piped icing is knowing that a slightly thicker consistency holds sharper lines, while a thinner consistency creates a smoother, more polished flood.
  • If your icing starts to crust over while you're decorating, cover it loosely with a damp cloth and it'll stay workable for another hour or two.
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