Description
Delight in these festive Shamrock Sugar Cookies, perfectly soft and buttery with a tender bite. Rolled thin for ideal texture, these cookies are baked to a light golden finish and topped with a smooth green-tinted frosting and sparkling green sanding sugar, making them an ideal treat for St. Patrick’s Day or any celebration.
Ingredients
Cookie Dough
- 2 ½ cups (310g) all-purpose flour
- 1 ¼ cups (141g) powdered sugar
- 1 cup (226g) unsalted butter, softened
- 1 large egg
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
Frosting
- 2 cups (452g) powdered sugar
- ½ cup unsalted butter, softened
- 2 teaspoons vanilla extract
- 3 to 4 tablespoons milk (regular, low-fat, or non-fat)
- Green food coloring
- Green sanding sugar
Instructions
- Prepare the dough: Combine all cookie dough ingredients in the bowl of a stand mixer fitted with the paddle attachment, or use a large mixing bowl with a hand mixer. Mix on low initially to prevent dry ingredients from flying, scraping the bowl occasionally, until the dough forms a cohesive ball.
- Roll out dough: Divide the dough in half. Place a large sheet of waxed paper on a flat surface. Place half the dough on the wax paper, then cover with another sheet of wax paper. Press into a flat disk and roll out the dough between the wax paper sheets to about 1/4” thickness. Lift and flip the dough occasionally to prevent sticking and ensure even rolling.
- Chill dough: Repeat the rolling process with the other half of dough. Place both rolled dough sheets still between wax paper in the refrigerator for at least 30 minutes, or wrap well and refrigerate overnight for best results.
- Preheat oven: When ready to bake, preheat the oven to 375°F (190°C).
- Cut cookies: Remove chilled dough from refrigerator and peel off the wax paper. Using cookie cutters, cut dough into desired shamrock shapes and place on parchment- or silpat-lined baking sheets. Re-roll scraps and chill cutouts about 10 minutes before baking if possible to help them maintain shape.
- Bake cookies: Bake cookies for 6 to 10 minutes, depending on their size. Remove when bottoms just begin to brown for soft cookies; bake longer if a crunchier texture is preferred. Cool cookies completely on a wire rack before decorating.
- Make frosting: In a large bowl, beat softened butter with an electric mixer until smooth. Gradually add powdered sugar, then vanilla extract and 1 tablespoon of milk at a time until the frosting reaches the desired consistency.
- Frost and decorate: Tint the frosting green with food coloring. Spread frosting on cooled cookies, then dip the frosting side into green sanding sugar placed in a shallow bowl or plate to coat.
- Store cookies: Store the decorated cookies in a single layer in an airtight container for up to 3 days. For longer storage, freeze in a single layer, then stack in an airtight container, separating layers to avoid sticking. Cookies freeze best unfrosted but can be frozen decorated if handled gently.
Notes
- If you re-roll dough scraps, chilling the cutouts before baking helps cookies keep their shape.
- Butter should be softened, not melted, for proper dough texture.
- You can substitute almond extract with an additional teaspoon of vanilla if you prefer.
- Use regular, low-fat, or non-fat milk to adjust frosting consistency without major flavor changes.
- For softer cookies, bake until bottoms start to brown lightly; for crispier ones, bake a bit longer but watch closely.
- Cookies can be frozen frosted or unfrosted; cool completely before freezing.
