Go Back
Festive Shamrock Sugar Cookies decorated with green icing for St. Patrick's Day

Shamrock Sugar Cookies

Bright, buttery, and perfect for St. Patrick’s Day, these shamrock-shaped sugar cookies bring holiday cheer to any cookie tray. They have a classic buttery flavor, crisp edges, and a soft interior, making them perfect for gifting.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Irish
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 3 cups All-purpose flour Spoon-and-level for accuracy.
  • 1 tsp Baking powder Distributes leavening evenly.
  • 1/2 tsp Kosher salt Enhances flavor.
  • 1 cup Butter, softened Use European-style for flavor.
  • 1 cup Granulated sugar Contributes to texture and browning.
  • 1 large Egg Provides structure.
  • 1 Tbsp Milk (for dough) Softens the dough slightly.
  • 1 tsp Pure vanilla extract Adds flavor.
For the Icing
  • 5 cups Powdered sugar Essential for a smooth icing.
  • 1/3 cup Light corn syrup Gives icing shine.
  • 1/4 cup Milk (for icing) Adjust thickness as needed.
  • 1/4 tsp Almond extract Adds a nutty flavor.
  • as needed Green food coloring For decorating.

Method
 

Preparation
  1. Whisk the all-purpose flour, baking powder, and kosher salt together in a large bowl until evenly combined.
  2. Beat the softened butter and granulated sugar with a mixer until pale and fluffy, about 2–3 minutes.
  3. Mix in the egg, milk, and vanilla extract until combined.
  4. Gradually add the flour mixture to the butter mixture, mixing just until combined.
  5. Shape the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for 1 hour.
Baking
  1. Preheat the oven to 350ºF and line baking sheets with parchment paper.
  2. Roll the dough to about 1/8” thickness and cut with a shamrock cutter.
  3. Place the cut shapes in the freezer for 10 minutes before baking.
  4. Bake for 8–10 minutes until the edges are barely golden.
  5. Remove to a rack and cool completely before icing.
Icing
  1. Whisk powdered sugar, corn syrup, milk, and almond extract until smooth.
  2. Pipe a thick icing border around each cookie, flooding the centers with thinner icing.
  3. Let dry completely before stacking.

Notes

Store iced cookies in an airtight container in the refrigerator for up to 5 days. For long-term storage, freeze uniced cookies for up to 3 months.