St Patricks Shamrock Cookies (Printable)

Buttery shamrock-shaped cookies with vibrant green royal icing for a festive touch.

# 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 room temperature water
12 - 1/2 teaspoon vanilla extract
13 - Green gel food coloring

# Directions:

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 combined.
04 - Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together.
05 - Divide the 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. Cut out shamrock shapes using a cookie cutter. Place cookies 1 inch apart on prepared sheets.
08 - Bake for 8 to 10 minutes, or until edges are just beginning to golden. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
09 - Combine powdered sugar and meringue powder in a bowl. Add water and vanilla, then beat with a mixer on low speed until smooth and glossy, 5 to 7 minutes.
10 - Add green gel food coloring and mix until desired shade is achieved.
11 - Transfer icing to a piping bag fitted with a small round tip. Outline and flood the cooled cookies. Allow icing to set for at least 1 hour before serving.

# Expert Advice:

01 -
  • Buttery cookies that stay tender for days, so you can bake ahead without stress.
  • The royal icing hardens to a beautiful shine that makes these look like you spent hours decorating when really you didn't.
  • Green food coloring means you control how festive—subtle or bold—the cookies become.
02 -
  • Meringue powder is non-negotiable if you want royal icing that actually sets; without it, you'll be waiting all day for the icing to dry.
  • Gel food coloring changes everything—it keeps your icing thick and pipeable, while liquid coloring will thin it out and ruin the whole effect.
03 -
  • Let your butter come to true room temperature by leaving it out for 15 minutes; you should be able to press your finger into it easily without it breaking.
  • When beating royal icing, patience wins—let the mixer run for the full 5 to 7 minutes so the texture becomes smooth and glossy, not grainy or clumpy.
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