Soft Shamrock Sugar Cookies
These Shamrock Sugar Cookies are soft in the center with lightly crisp edges and hold their shape beautifully for decorating. This easy St. Patrick’s Day cookie recipe is perfect for parties, school treats, or a fun family baking night. Simple ingredients, no complicated steps—just classic sugar cookies made festive and foolproof.
Ingredients
- For the Cookies:
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract optional but delicious
- For the Icing Simple Glaze:
- 2 cups powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
- Green food coloring
- Sprinkles optional
Instructions
- Make the Dough
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and sugar until light and fluffy (about 2–3 minutes). Add the egg, vanilla, and almond extract. Mix until combined.
- Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
- Chill
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour. This helps prevent spreading and makes rolling easier.
- Roll & Cut
- Preheat oven to 350°F.
- Lightly flour your surface and roll the dough to about ¼-inch thickness. Use a shamrock cookie cutter to cut shapes.
- Place cookies on a parchment-lined baking sheet about 1 inch apart.
- Bake
- Bake for 8–10 minutes, or until edges are just lightly golden. Do not overbake.
- Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely before decorating.
Notes
Decorate
Whisk powdered sugar, milk, and vanilla until smooth. Add green food coloring until you reach your desired shade.
Spoon or pipe icing onto cooled cookies. Add sprinkles if desired. Let icing set for about 1 hour before stacking or storing. Storage
Store in an airtight container at room temperature for up to 5 days.
Freeze undecorated cookies for up to 3 months.
Dough can be frozen for up to 2 months.
Whisk powdered sugar, milk, and vanilla until smooth. Add green food coloring until you reach your desired shade.
Spoon or pipe icing onto cooled cookies. Add sprinkles if desired. Let icing set for about 1 hour before stacking or storing. Storage
Store in an airtight container at room temperature for up to 5 days.
Freeze undecorated cookies for up to 3 months.
Dough can be frozen for up to 2 months.