St Patricks Shamrock Cookies (Print Version)

Buttery sugar cookies shaped like shamrocks, topped with glossy royal icing for festive enjoyment.

# 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 - 2 teaspoons pure vanilla extract
08 - 0.5 teaspoon almond extract

→ Royal Icing

09 - 3 cups powdered sugar, sifted
10 - 2 large egg whites or 4 tablespoons meringue powder plus 6 tablespoons water
11 - 0.5 teaspoon vanilla extract or lemon juice
12 - Green gel food coloring to taste

→ Decorating

13 - Sprinkles or edible glitter as desired

# How to Make It:

01 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
02 - In a large bowl, beat the butter and sugar until light and fluffy, approximately 2 to 3 minutes.
03 - Add the egg, vanilla extract, and almond extract; mix until fully combined.
04 - Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
05 - Divide dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
06 - Preheat oven to 350°F. Line baking sheets with parchment paper.
07 - Roll dough out on a lightly floured surface to 0.25 inch thickness. Cut out shamrock shapes and arrange on prepared baking sheets.
08 - Bake for 9 to 11 minutes until edges begin to turn golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
09 - In a large bowl, beat together powdered sugar, egg whites or meringue powder mixture, and vanilla or lemon juice until stiff peaks form and the icing is glossy, approximately 5 minutes.
10 - Divide icing into bowls and tint with green gel food coloring to desired intensity.
11 - Transfer icing to piping bags fitted with small round tips. Outline and flood cooled cookies. Apply sprinkles or glitter if desired. Allow icing to set for at least 1 hour before serving or storing.

# Expert Advice:

01 -
  • The dough is forgiving and stays manageable, even if you're juggling it between floury hands and a curious kid.
  • Royal icing transforms simple cookies into something that looks like you spent hours when you really just needed patience and good technique.
  • You can make these days ahead, which means less stress when St. Patrick's Day actually arrives.
02 -
  • Cooling completely before icing is non-negotiable—warm cookies will make the icing melt and look sad instead of glossy and smooth.
  • Gel coloring is stronger than liquid food coloring, so you need far less of it; one tiny toothpick dab can tint an entire batch green.
03 -
  • Keep your piping bag in a tall glass between uses so the tip doesn't dry out, and cover your icing bowls with a damp towel for the same reason.
  • If your icing gets too thick while decorating, thin it with just one drop of water at a time; it's easier to add than to fix too-thin icing.
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