Shamrock Cookie Recipe
These festive shamrock cookies are made by topping soft sugar cookies with green buttercream frosting and sanding sugar. The dough doesn't have to be chilled, so you can have the entire batch of cookies baked and decorated in no time!
Ingredients
Sugar Cookies
- 3 cups all-purpose flour spooned & leveled (375 grams)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup vegetable shortening (190 grams; I used Crisco)
- 1 cup granulated sugar (200 grams)
- 1 large egg at room temperature
- 2 tablespoons whole milk (30 ml)
- 2 teaspoons pure vanilla extract
Buttercream Frosting
- 1 cup unsalted butter softened (226 grams; 2 sticks)
- 3 cups powdered sugar (360 grams)
- 2 tablespoons whole milk (30 ml)
- 1 ½ teaspoons pure vanilla extract
- Tiny pinch of salt
- Green gel food coloring (I used AmeriColor leaf green)
Decorations
- Green sanding sugar or white, but I prefer to use green
Instructions
- To make the sugar cookies: Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.3 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt
- In a separate large mixing bowl using an electric mixer, mix the shortening and sugar together for 1 to 2 minutes or until well combined. Add the egg, milk, and vanilla extract and mix until fully combined, making sure to stop and scrape down the sides of the bowl as needed.1 cup vegetable shortening, 1 cup granulated sugar, 1 large egg, 2 tablespoons whole milk, 2 teaspoons pure vanilla extract
- Add the dry ingredients and mix until fully combined. The mixture will be a little crumbly at first, but it will come together as you continue mixing it. Once the dough comes together, use your hands to form it into a ball.
- Divide the dough in half. Lightly flour a piece of parchment paper, add half of the dough, top with another piece of parchment paper, and roll the dough to ¼-inch thick between both pieces of parchment paper. Repeat with the other half of the dough between two separate pieces of parchment paper. (This dough doesn't require any dough chilling, but if you prefer colder dough so that it's easier to work with you can place both pieces of rolled out dough between the parchment paper on a baking sheet and refrigerate for 30 minutes to one hour.)
- Peel off the top layer of parchment paper. Using 3 to 4 inch shamrock cookie cutters, cut the cookie dough into shapes and place them onto the prepared baking sheets, making sure to leave a little room between each one. If the cut out dough is difficult to pick up, lightly flour a thin spatula and use that to transfer the cut out cookies to the baking sheet. Re-roll any scrap pieces of dough between the parchment paper and continue cutting out shapes. Repeat with the other sheet of cookie dough.
- Bake for 11 to 13 minutes or until the tops of the cookies are set and the bottom edges are lightly browned.
- Remove from the oven and allow to cool on the baking sheets for 10 minutes, then transfer the cookies to a wire rack to cool completely.
- To make the buttercream frosting: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter on medium speed for about 1 minute or until smooth.1 cup unsalted butter
- Mix in 1 cup (120 grams) of powdered sugar at a time on low speed, making sure to mix well after each addition.3 cups powdered sugar
- Add the milk, vanilla extract, salt, and green gel food coloring and mix on low speed until the mixture is well combined and creamy. Make sure to stop and scrape down the sides of the bowl a couple of times to ensure that everything is thoroughly mixed together. Continue adding a little more gel food coloring until the frosting has reached your desired color. I try to get mine as close to the color of the sanding sugar as possible.2 tablespoons whole milk, 1 ½ teaspoons pure vanilla extract, Tiny pinch of salt, Green gel food coloring
- To decorate the cookies: Pour the green sanding sugar onto a plate. Set aside.Green sanding sugar
- Scoop the frosting into a piping bag and cut the end off of it. You can also use a round piping tip for this step, the Wilton 1A would be a good option!
- Pipe the frosting onto the cooled sugar cookies, making sure not to go all the way to the edges. If the frosting isn’t very level, you can use an angled spatula or the back of a spoon to make it a little smoother. It doesn’t have to be perfect though!
- Gently press the top of a frosted sugar cookie into the green sanding sugar. Make sure not to press too hard or the frosting will start to come over the edge of the cookie. Repeat with the remaining frosted cookies until they’re all covered in sanding sugar.
- Enjoy or store in an airtight container until you’re ready to serve them.
Video
Notes
Storage Instructions: Cookies may be stored in an airtight container at room temperature for up to four days.
Freezing Instructions: Cookies will freeze well for 2 to 3 months. Thaw to room temperature before serving.