St Patricks Shamrock Cookies (Printable)

Buttery shamrock-shaped sugar cookies decorated with smooth royal icing and vibrant green color.

# What You Need:

→ 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 - 2 teaspoons pure vanilla extract
08 - 1/2 teaspoon almond extract

→ Royal Icing

09 - 3 cups powdered sugar, sifted
10 - 2 large egg whites or 4 tablespoons meringue powder plus 6 tablespoons water
11 - 1/2 teaspoon vanilla extract or lemon juice
12 - Green gel food coloring

→ Decorating

13 - Sprinkles or edible glitter

# How to Make It:

01 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
02 - In a large bowl, beat the butter and sugar until light and fluffy, approximately 2 to 3 minutes.
03 - Add the egg, vanilla extract, and almond extract; mix until combined.
04 - Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
05 - Divide dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
06 - Preheat oven to 350°F. Line baking sheets with parchment paper.
07 - Roll dough on a lightly floured surface to 1/4-inch thickness. Cut out shamrock shapes and place on prepared baking sheets.
08 - Bake for 9 to 11 minutes, or until edges are just beginning to turn golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
09 - In a large bowl, beat together powdered sugar, egg whites or meringue powder mixture, and vanilla or lemon juice until stiff peaks form and the icing is glossy, approximately 5 minutes.
10 - Divide icing into bowls and tint with green gel food coloring as desired.
11 - Transfer icing to piping bags fitted with small round tips. Outline and flood cooled cookies. Decorate with sprinkles or glitter if desired. Let icing set for at least 1 hour before serving or packaging.

# Expert Advice:

01 -
  • They stay soft and buttery for days, so you can make them well ahead without stress.
  • The royal icing comes out silky and glossy every time, making even wobbly decorating look intentional and charming.
  • Almond extract gives them a subtle sophistication that regular sugar cookies don't have, but you can skip it if allergies are a concern.
02 -
  • Never ice cookies while they're still warm; the icing will slide right off and you'll end up frustrated, which I learned the hard way my first year making these.
  • Royal icing hardens completely, so you only get one shot at positioning—move it around before it sets or accept the beautiful accidents that happen instead.
  • If your icing seems too thick, add one teaspoon of water at a time; if it's too thin, sift in a bit more powdered sugar; this balance takes practice but matters tremendously.
03 -
  • Use gel food coloring instead of liquid; it won't thin out your icing and you get vibrant color with just a tiny amount.
  • If a cookie cracks while you're cutting it, the edges warm slightly from the pressure—pop your dough back in the fridge for ten minutes and try again with cold dough.
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