St Patricks Shamrock Cookies (Printable)

Buttery shamrock-shaped sugar cookies glazed with bright green royal icing for festive celebrations.

# What You 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

→ 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

# Directions:

01 - Whisk together flour, baking powder, and salt in a medium bowl. Set mixture aside.
02 - Using an electric mixer, cream softened butter and granulated sugar together in a large bowl until light and fluffy, approximately 2 minutes.
03 - Beat in egg, vanilla extract, and almond extract until fully combined.
04 - Gradually add dry ingredients to wet ingredients, mixing on low speed just until dough comes together.
05 - Divide 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 dough to 0.25 inch thickness.
08 - Cut out shamrock shapes using a cookie cutter. Place cookies 1 inch apart on prepared baking sheets.
09 - Bake for 8 to 10 minutes until edges just begin to turn golden. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
10 - Combine powdered sugar and meringue powder in a bowl. Add water and vanilla extract, then beat with mixer on low speed until smooth and glossy, approximately 5 to 7 minutes.
11 - Add green gel food coloring and mix until desired shade is achieved.
12 - Transfer icing to piping bag fitted with small round tip. Outline and flood cooled cookies. Allow icing to set for at least 1 hour before serving.

# Expert Hints:

01 -
  • The dough is forgiving and actually fun to work with, nothing temperamental or fussy.
  • Those emerald green cookies sitting on a plate look like edible magic, and people always ask how you managed to make them look so good.
  • You can bake these days ahead and decorate whenever the mood strikes, which takes the pressure completely off.
02 -
  • Meringue powder is the secret to icing that actually sets and doesn't weep; don't try to substitute it with egg whites.
  • Room temperature water in the icing makes all the difference between glossy and grainy, so patience here pays off.
03 -
  • If your icing is too thick, add water one teaspoon at a time, because thicker is easier to fix than too runny.
  • Gel food coloring is worth hunting down because it creates vivid green without the bitter taste liquid coloring leaves behind.
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