Easy Shamrock Butter Cookies
These Easy Shamrock Butter Cookies are tender, buttery, and perfect for St. Patrick’s Day celebrations. Decorated with green royal icing and optional sprinkles, they are festive, fun to make, and a delicious treat for all ages.
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 2.75 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
Royal Icing
- 2 cups powdered sugar
- 2-3 tablespoons milk
- 0.5 teaspoon vanilla extract
- a few drops green gel food coloring
- as needed sprinkles optional for decorating
Instructions
- In a large mixing bowl, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3–4 minutes.
- Add the egg and vanilla extract to the butter mixture and beat until fully combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients on low speed until just combined. Do not overmix. The dough will be soft.
- Divide the dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour until firm.
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Roll one disc of dough to ¼-inch thickness on a floured surface. Cut out shamrock shapes and place 1 inch apart on prepared sheets. Reroll scraps as needed.
- Bake for 9–11 minutes, until edges are lightly golden. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Whisk together powdered sugar, 2 tablespoons milk, and vanilla extract. Add additional milk if needed for consistency. Stir in green gel food coloring.
- Decorate cooled cookies with icing and sprinkles. Let icing set completely before storing.
Notes
Ensure butter and egg are at room temperature for best results. Do not overbake the cookies; they will continue cooking slightly on the hot pan. Store in an airtight container at room temperature for up to 5 days.
