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Shamrock sugar cookies decorated for St. Patrick's Day

Shamrock Sugar Cookies

Bright green, perfectly shaped shamrock cookies with crisp edges, tender centers, and glossy royal-style icing, perfect for St. Patrick’s Day.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 3 cups All-purpose flour Use unbleached for best results.
  • 1 tsp Baking powder
  • 1/2 tsp Kosher salt
  • 1 cup Butter, softened Real butter preferred for flavor.
  • 1 cup Granulated sugar Caster sugar can also be used.
  • 1 large Egg
  • 1 Tbsp. Milk (for dough)
  • 1 tsp Pure vanilla extract
For the Icing
  • 5 cups Powdered sugar Use a digital scale for accuracy.
  • 1/3 cup Light corn syrup Prevents crystallization.
  • 1/4 cup Milk (for icing)
  • 1/4 tsp Almond extract
  • as needed Green food coloring Gel food coloring for vibrant results.

Method
 

Preparation
  1. Whisk the all-purpose flour, baking powder, and kosher salt in a large bowl until evenly mixed.
  2. Cream the softened butter and granulated sugar until pale and fluffy, about 2–3 minutes.
  3. Mix in the egg, 1 tablespoon of milk, and vanilla until combined, then gradually add the flour mixture until just combined.
  4. Shape the dough into a disk, wrap tightly in plastic, and refrigerate for 1 hour.
Baking
  1. Preheat the oven to 350°F and line baking sheets with parchment paper.
  2. Roll the chilled dough to 1/8” thickness and cut with a shamrock cutter.
  3. Freeze the cutout cookies on the lined tray for 10 minutes before baking.
  4. Bake for 8–10 minutes until edges are barely golden but centers remain pale.
  5. Cool completely on the sheet for a few minutes, then transfer to a rack.
Icing
  1. Combine powdered sugar, light corn syrup, milk, and almond extract, whisking until smooth.
  2. Divide icing into piping and flood consistencies, and tint with green food coloring as needed.
  3. Pipe thick icing borders first, then thin remaining icing slightly and flood the centers.

Notes

Store iced cookies in an airtight container for up to 5 days. Use parchment layers between stacked cookies once icing has fully dried to prevent sticking.