St Patricks Shamrock Sugar (Printable View)

Festive buttery sugar cookies shaped like shamrocks with vibrant green royal icing for a sweet celebration.

# Ingredient List:

→ Sugar Cookies

01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 1 teaspoon vanilla extract
08 - 1/2 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 - 1/2 teaspoon vanilla extract
13 - Green gel food coloring

# How to Make:

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 until well combined.
04 - Gradually add dry ingredients to wet ingredients, mixing 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 out dough to 1/4-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 pan 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, then beat with mixer on low speed until smooth and glossy, 5 to 7 minutes.
11 - Add green gel food coloring and mix until desired shade is reached.
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 Tips:

01 -
  • The dough is forgiving enough that even if your shamrocks look wonky, they taste so good nobody notices.
  • Royal icing sounds fancy but it's basically powdered sugar mixed with a little magic—and watching it set is oddly satisfying.
  • You get to make something that looks impressive without spending hours in the kitchen or stressing over perfection.
02 -
  • If your dough is too warm when you try to cut it, pop it back in the fridge for 10 minutes because warm dough spreads and your shamrocks will lose their shape.
  • Royal icing thickens as you beat it, so if you make it and it looks too thin, just keep mixing—meringue powder does the work gradually.
  • Green gel food coloring is non-negotiable if you want a true, bright green without turning your icing watery.
03 -
  • Softening your butter at room temperature is non-negotiable—cold butter won't cream properly and warm butter will make greasy cookies.
  • If your icing is too thick, add water one teaspoon at a time; if it's too thin, beat it longer because meringue powder does the thickening work gradually.
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