St. Patrick's Day Cookies

St. Patrick's Day Cookies -
Parker Feierbach

Is there any cuter way to celebrate St. Patrick's Day than with shamrock shaped cookies? Our easy sugar cookie recipe always keeps it shape while baking so you can relax in knowing all of your leaves will come out perfectly round and defined. We love decorating with royal icing, but you could use a simple buttercream frosting for a quick and easy way to frost the cookies too! 

Have you made these yet? Let us know how it went in the comments below! 

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Yields: 30
Prep Time: 0 hours 15 mins
Total Time: 2 hours 30 mins
For the cookies
3 c.

all-purpose flour, plus more for surface

1 tsp.

baking powder

1/2 tsp.

kosher salt

1 c.

(2 sticks) butter, softened

1 c.

granulated sugar


large egg

1 tbsp.


1 tsp.

pure vanilla extract

For the royal icing
5 c.

powdered sugar

1/3 c.

light corn syrup

1/4 c.

milk, plus more for thinning 

1/4 tsp.

almond extract (or vanilla) 

Green food coloring  

  1. In a large bowl, whisk together flour, baking powder, and salt. In another large bowl, beat butter and sugar until fluffy and pale in color. Add egg, milk, and vanilla and beat until incorporated, then add flour mixture gradually until just combined. Shape into a disk and wrap in plastic. Refrigerate 1 hour.
  2. When ready to roll, preheat oven to 350º and line two baking sheets with parchment paper. Lightly flour a clean work surface and roll out dough until 1/8” thick. Use a shamrock cookie cutter to cut out shapes and transfer to prepared baking sheets. Freeze 10 minutes.
  3. Bake cookies until edges are lightly golden, 8 to 10 minutes. Let cool completely. 
  4. Meanwhile, make icing: In a large bowl, combine powdered sugar, corn syrup, milk, and extract. Add more milk a teaspoon at a time, if necessary, to thin out frosting. You want it to be thick enough that it holds its shape when piped for outlining the cookies. Add green food coloring until desired color is reached. 
  5. Transfer about ⅓ of the icing to a piping bag fitted with a small round tip. Pipe around the edges of cookies to create a border. 
  6. Add 1 tablespoon milk to remaining icing to create a thinner consistency for flooding the cookies. Add more milk 1 teaspoon at a time to thin it out more, if necessary. 
  7. Transfer icing to a piping bag fitted with a small round tip. Pipe icing into center of cookie to fill it in completely. Use a toothpick to pop any air bubbles or help the icing spread into corners. Let dry at room temperature.

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