Description
These Shamrock Sugar Cookies are a festive treat with a rich vanilla flavor and colorful decorations. Simple to make, they’re perfect for any St. Patrick’s Day celebration!
Ingredients
Scale
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled), plus more as needed for rolling and work surface
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (12 tbsp; 170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- seeds scraped from 1 whole vanilla bean*
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 3 cups (360g) confectioners’ sugar, sifted (sift after measuring)
- 3 tablespoons (45ml) heavy cream, half-and-half, or whole milk, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- salt, to taste
- optional: gel food coloring for tinting
- optional: sprinkles for decorating
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt; set this mixture aside.
- Using a mixer fitted with a paddle attachment, beat the softened butter and granulated sugar in a large bowl on high speed for about 3 minutes. Then, add the vanilla bean seeds and mix until smooth, around 1-2 minutes more. Integrate the egg and vanilla extract, mixing on high speed for another minute and scraping sides of the bowl as needed.
- Combine the dry ingredients with the wet mixture, beating on low speed until just mixed. If the dough is too soft, add 1 additional tablespoon of flour.
- Split the dough into two equal parts and place each onto floured parchment paper or a silicone baking mat. Roll out the dough to about 1/4 inch thick, using more flour if it sticks.
- After rolling, dust the first dough lightly with flour, place another piece of parchment on top to prevent sticking, and layer the second rolled dough on top. Wrap this in plastic wrap and refrigerate it for 1-2 hours or up to 2 days.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper. Remove the top dough from the fridge; if it sticks, gently lift it. Cut dough into shapes with cookie cutters, re-rolling scraps as necessary, and repeat with the second portion.
- Arrange cookies on the prepared sheets spaced 3 inches apart, and bake for 11-12 minutes or until the edges are lightly browned. Let the cookies cool for 5 minutes before transferring them to a wire rack.
- To prepare the frosting, beat together the butter and vanilla bean seeds for about 2 minutes until creamy. Add sifted confectioners’ sugar, heavy cream, and vanilla extract, mixing on lower speed initially and then increasing to medium-high for 2 minutes, adjusting sweetness with salt as needed. Dye the frosting with gel food coloring in desired shades.
- Decorate the cookies using a knife, spatula, or piping bag fitted with a tip, adding sprinkles as desired. Store frosted cookies at room temperature for up to a day, or refrigerate them for up to a week. Unfrosted cookies can be stored similarly at room temperature or refrigerated for up to 5 days.
Notes
Make sure butter is at room temperature for easier mixing.
Use a variety of food coloring options to match festive themes.
Frosted cookies are best enjoyed fresh, but can be stored for a short period.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg