Shamrock Cookies are festive and fun sugar cookies using a Shamrock cookie cutter. They are topped with tasty green frosting and sprinkles for a fabulous treat.
Sugar Cookies are so delicious, and this recipe transforms the basic recipe into darling Shamrocks. This cookie recipe is very simple with easy-to-follow instructions. They look great and taste just as wonderful for an easy St. Patrick’s Day Dessert.
It’s so easy that you will have time to make St Patrick’s Day Cake Mix Cookies, Pistachio Cookies and St. Patrick’s Day Chocolate Covered Pretzels for your family.
Table of contents
Why This Recipe Works
It looks like a bakery quality dessert but can easily be made at home. These simple to follow instructions will turn anyone into a wonderful baker.
Make these today for a great treat for friends and family.
Ingredients
Cookies
- All Purpose Flour. Don’t pack too much flour into the measuring cup. Always spoon the flour into it.
- Salted Butter. Softened at room temperature.
- Vanilla Extract. Pure vanilla extract will give the cookies the best flavor.
- Large Eggs. Room temperature eggs so they bake evenly.
Frosting
- Powdered Sugar. Sift the powdered sugar so it’s smooth. This will ensure the frosting has the perfect consistency.
- Milk. Whole Milk is what I use but you can also use reduced fat.
- Green Gel Food Coloring. Gel food coloring is best as it does not add extra liquid to the frosting.
- Green Sugar Sprinkles. This is optional but looks so pretty.
Get the complete ingredient list for Shamrock Cookies Recipe at the bottom of the page.
Variations
- Dip the cookie in chocolate. Skip the icing and dip half of the cookie in melted chocolate. Then top with green sprinkles.
- Buttercream frosting. Pipe Cinnamon Buttercream on the cookies and add sprinkles instead of royal icing with meringue powder.
- Flavoring. Enhance the recipe with extract. Try almond extract in the cookie dough and mint in the frosting. r
Step By Step Instructions
Step 1. Preheat oven to 350. Then use a large mixing bowl and cream the butter with the sugar until smooth. It should not be grainy. I like to use a paddle attachment.
Step 2. Then add the eggs and vanilla extract. Mix until combined.
Step 3. Use a separate large bowl and sift the flour, baking powder, and salt together. Add the dry ingredients to the wet mixture. Continue mixing to make sure the flour mixture is thoroughly blended.
Step 4. Next, form the sugar cookie dough into a ball. Then wrap it in plastic wrap completely covering the entire dough ball. Allow to chill in the refrigerator for about 6 hours or overnight. Check to see if the dough is firm. Pull the cookie dough out of the refrigerator and sit it out to soften up a bit.
Step 5. Prepare the cutting board with flour. Also, rub flour on the rolling pin, and work some flour into the batter (if needed). Use a shamrock shaped cookie cutter begin to make your cookies on the lightly floured surface.
Step 6. Line a baking sheet with parchment paper. Move the cut cookies to the cookie sheet. Bake for 8-10 minutes until the cookies are lightly browned around the edges.
Step 7. Allow to sit on the baking sheet for 5 minutes before moving to wire racks to cool completely.
Step 8. While the cookies cool, make the frosting. Combine all ingredients (except for food coloring) in a mixing bowl using an electric mixer on medium speed for 4 minutes. I used a stand mixer to make sure the confectioners’ sugar is smooth. Add the milk slowly until the frosting is a pipe-able consistency and whisk together.
Step 9. Next, add the green food coloring. Stir until the frosting is a vibrant green color.
Step 10. Transfer the frosting to a piping bag fitted with Wilton tip #5. Pipe the frosting onto the cookie. I suggest starting to outline the outside shape of the cookie and then fill in the remaining frosting in the center of the cookie.
Step 11. Top with sprinkles. Once frosted, allow to harden.
Step 12. Serve and enjoy.
Storage
Store the leftover cookies at room temperature in an airtight container for up to 10 days.
Pro Tips
- Pipe the frosting. You can use a ziplock bag with a tip removed from the bag instead of piping bags if you prefer.
- Chill the dough. Do not skip chilling the dough. This is important prior to rolling and cutting into shapes.
- Room temperature butter. Make sure the butter has been softened at room temperature. It will be easier to cream and result in a smoother texture.
FAQs
You can freeze the cookies. Just make sure they have completely set before storing. Place inside a freezer container. Freeze up to 3 months. Thaw in the fridge when ready to eat.
You can also freeze the dough. Wrap in plastic wrap and place inside a freezer bag. Freeze up to 3 months. Thaw and then roll as normal and use cookie cutters.
Learn How to Freeze Cookie Dough.
Yes, you can use a few drops of green food coloring to slightly tint the dough.
More St. Patrick’s Day Dessert Recipes
- St. Patrick’s Day Cake Pops
- St. Patrick’s Day Rice Krispie Treats
- Rainbow Cupcakes
- St. Patrick’s Day Leprechaun Cookies Recipe
Make this easy sugar cookie recipe for a festive treat. Please come back and leave a comment and star rating once you do.
Shamrock Cookies
Ingredients
For the Cookies:
- 2 3/4 cups All Purpose Flour
- 1 cup Salted Butter softened
- 1 cup Granulated Sugar
- 2 teaspoon Vanilla Extract
- 2 Large Eggs
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
For the Frosting:
- 3 cups Powdered Sugar sifted
- 3-4 Tablespoons Milk
- 2 Tablespoons Light Corn Syrup
- 1/2 teaspoon Vanilla Extract
- Green Gel Food Coloring
- Green Sugar Sprinkles optional
Instructions
For the Cookies:
- Cream the soft butter with the sugar until the combination is smooth, not grainy to the touch in a mixing bowl.
- Add the eggs and vanilla extract. Mix until combined.
- Sift the flour, baking powder, and salt together. Add the dry mixture to the wet mixture. Continue mixing to make sure all ingredients are thoroughly blended.
- Make the dough into a ball, wrap it in cling wrap completely covering the entire dough ball.
- Put in the refrigerator for about 6 hours or overnight.
- Check to see if the dough is firm. Pull the cookie dough out of the refrigerator and sit it out to soften up a bit.
- Preheat the oven to 350 degrees Fahrenheit.
- Put flour out on the wood cutting board, rub flour on the rolling pin, and work some flour into the batter (if needed). Use a shamrock shaped cookie cutter begin to make your cookies.
- Line a baking sheet with parchment paper.
- Using a metal spatula move the cut cookies to the parchment lined cookie sheet.
- Bake for 8-10 minutes until the cookies are lightly browned around the edges.
- Let the cookies sit on the baking sheet for 5 minutes before moving the cookies to a wire rack to cool completely.
For the Frosting:
- Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes. (except your food coloring). Do not add all the milk and add the last tablespoon slowly until the frosting is a pipe-able consistency.
- Add the green food coloring and stir it in until the frosting is a vibrant green color.
- Transfer the frosting to a piping bag fitted with Wilton tip #5.
- Pipe the frosting onto the cookie. It’s best to outline the outside shape of the cookie and then fill in the remaining frosting in the center of the cookie.
- Top with sprinkles if desired.
- Allow for the frosting to harden at room temperature and then the cookies are ready to serve and enjoy!
