Shamrock Sugar Cookies
I love how these cookies balance simplicity with creativity. A classic sugar cookie dough becomes something special with a shamrock shape and a touch of green icing or sugar.
Equipment
- Mixing Bowls
- Electric mixer or stand mixer
- Measuring Cups & Spoons
- Rolling Pin
- Shamrock cookie cutter
- Baking sheets
- Cooling Rack
- Small spatula
Ingredients
For the Cookies:
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract optional, but adds a lovely depth!
- Green food coloring a few drops for that festive shamrock hue
For Decorating:
- ½ cup powdered sugar
- 1 –2 teaspoons milk adjust for consistency
- Green sprinkles or sanding sugar
- Optional: royal icing for more detailed designs
Instructions
Step 1: Prep Your Ingredients
- Take the butter out of the fridge and let it soften at room temperature for about 30–45 minutes. Soft butter blends more easily with sugar.
- Measure out all your flour, baking powder, and salt so they’re ready to go.
- If using almond extract, have it measured and ready alongside the vanilla.
- Pro Tip: Softened butter should still be slightly firm, not melting. Too soft butter can make the dough too sticky.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Set aside.
- Pro Tip: Whisk thoroughly to evenly distribute the baking powder—this ensures your cookies rise consistently.
Step 3: Cream the Butter and Sugar
- In a large mixing bowl, use an electric mixer to beat the butter and granulated sugar together on medium speed until fluffy and pale, about 2–3 minutes.
- Add the egg, vanilla, and almond extract (if using), and beat until fully combined.
- Pro Tip: Scrape down the sides of the bowl with a spatula to make sure everything is evenly mixed.
Step 4: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
- Add a few drops of green food coloring and gently knead it into the dough until evenly colored.
- Pro Tip: Don’t overmix here—overworking the dough can make the cookies tough.
Step 5: Chill the Dough
- Divide the dough into two disks, wrap in plastic wrap, and chill in the fridge for at least 1 hour.
- Chilling makes it easier to roll out and keeps the cookies from spreading too much.
Step 6: Roll Out and Cut the Cookies
- Lightly flour your work surface and rolling pin. Roll the dough to about ¼-inch thickness.
- Press the shamrock cookie cutter into the dough and transfer each cutout to a lined baking sheet.
- Pro Tip: If the dough starts sticking, sprinkle a little more flour on the surface or the rolling pin.
Step 7: Bake the Cookies
- Preheat your oven to 350°F (175°C).
- Bake cookies for 8–10 minutes, or until the edges just start to turn golden.
- Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack.
- Pro Tip: Keep a close eye during the last 2 minutes—cookies can go from perfect to overbaked quickly.
Step 8: Decorate
- Mix powdered sugar with milk to create a smooth icing, if desired.
- Spread or pipe icing onto cooled cookies and add sprinkles while still wet so they stick.
- Let the icing set completely before stacking or storing.
- Pro Tip: For extra sparkle, lightly dust with sanding sugar or edible glitter after icing dries.
Notes
Nutritional Value (per cookie, approximate):
- Calories: 160 kcal
- Carbohydrates: 22 g
- Sugar: 14 g
- Fat: 7 g
- Saturated Fat: 4 g
- Protein: 2 g
- Fiber: 0.5 g
- Sodium: 90 mg