Perfect Shamrock Sugar Cookies Recipe Easy Homemade Royal Icing Tutorial for St Patrick’s Day
These shamrock sugar cookies feature a perfect balance of sweet and buttery flavor with a crisp edge and soft center, decorated with easy homemade royal icing for a festive St. Patrick’s Day treat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ¾ cups (345 g) all-purpose flour, sifted
- 1 teaspoon (4 g) baking powder
- ½ teaspoon (3 g) salt
- 1 cup (227 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon (5 ml) pure vanilla extract
- A few drops green food coloring
- 4 cups (480 g) powdered sugar, sifted
- 3 tablespoons (45 ml) meringue powder or pasteurized egg whites
- 2 teaspoons (10 ml) fresh lemon juice
- 2–3 tablespoons (30–45 ml) water
- A few drops green gel food coloring
Instructions
- In a medium bowl, whisk together sifted all-purpose flour, baking powder, and salt. Set aside.
- In a large bowl, beat softened unsalted butter and granulated sugar with an electric mixer on medium speed for 3-4 minutes until light and fluffy.
- Beat in the large room-temperature egg and pure vanilla extract until fully incorporated. Add a few drops of green food coloring and mix until color is even.
- Gradually add the dry ingredients to the wet mixture in thirds, mixing on low speed after each addition. Stop mixing as soon as the dough comes together.
- Divide dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour or up to overnight.
- Preheat oven to 350°F (175°C). Lightly flour a clean surface and roll out one dough disc to about ¼ inch (6 mm) thickness.
- Use a shamrock cookie cutter to cut shapes and place them about 1 inch apart on a parchment-lined baking sheet.
- Bake for 8-10 minutes until edges start to turn golden but centers remain pale. Let cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
- While cookies cool, beat powdered sugar, meringue powder, lemon juice, and water with an electric mixer on high for 5-7 minutes until stiff peaks form. Adjust water for piping consistency.
- Tint icing with green gel food coloring. Transfer to piping bags or zip-top bags with a small corner snipped.
- Outline shamrocks first, then flood inside with thinner icing. Use a toothpick to spread icing evenly and pop air bubbles.
- Allow cookies to dry for at least 4 hours or overnight for a firm finish.
Notes
Sift powdered sugar and flour to avoid lumps. Chill dough to prevent spreading and maintain shape. Beat butter and sugar until light and fluffy for best texture. For softer cookies, add a tablespoon of sour cream or Greek yogurt to dough. Decorate in a cool, dry room to avoid icing drying issues. If icing cracks, add a teaspoon of water and stir gently.
Nutrition
- Serving Size: 1 cookie (about 2.5
- Calories: 150
- Fat: 7
- Carbohydrates: 22
- Protein: 1.5
Keywords: shamrock sugar cookies, St. Patrick's Day cookies, royal icing, homemade sugar cookies, festive cookies, easy cookie recipe