St Patricks Shamrock Cookies (Print Version)

Buttery cookies shaped like shamrocks with vibrant green royal icing, ideal for festive celebrations.

# What You'll Need:

→ 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, optional

→ Green Royal Icing

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

# How to Make It:

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 if using until fully combined.
04 - Gradually add the dry ingredients to the wet ingredients, mixing just until the dough 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 degrees Fahrenheit. Line baking sheets with parchment paper.
07 - On a lightly floured surface, roll out dough to 0.25 inch thickness.
08 - Cut out shamrock shapes using a cookie cutter. Place cookies 1 inch apart on prepared sheets.
09 - Bake for 8 to 10 minutes, or until edges are just beginning to golden. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
10 - Combine powdered sugar and meringue powder in a bowl. Add water and vanilla, then beat with an electric mixer on low until smooth and glossy, approximately 5 to 7 minutes.
11 - Add green gel food coloring and mix until the desired shade is achieved.
12 - 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.

# Additional Tips::

01 -
  • These cookies taste buttery and delicate without being overly sweet, so people actually eat more than one without feeling guilty.
  • The green royal icing creates such a striking visual that everyone assumes you spent hours on them, when really the technique is forgiving and fun.
02 -
  • Don't skip the chilling step or you'll end up with cookies that spread into blobs instead of maintaining their shamrock shape.
  • The thickness of your icing matters hugely; too thin and it won't pipe clean edges, too thick and it becomes impossible to work with, so add water literally one teaspoon at a time.
03 -
  • Keep extra dough scraps in the freezer for future baking; they thaw and re-roll beautifully without any texture changes.
  • If your royal icing starts to crust over while you're piping, cover it with a damp paper towel for a few minutes to restore workability.
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