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Shamrock Sugar Cookies Recipe: Easy Green Royal Icing for St. Patrick’s Day

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These festive shamrock sugar cookies feature a buttery, classic sugar cookie base and a vibrant green royal icing, perfect for St. Patrick’s Day celebrations. They’re easy to make, fun to decorate, and guaranteed to bring smiles to any holiday table.

Ingredients

Scale
  • 2 3/4 cups all-purpose flour
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 cups powdered sugar
  • 3 large egg whites or 3 tablespoons meringue powder + 6 tablespoons water
  • 1 teaspoon vanilla extract (for icing)
  • Green gel food coloring
  • Water (as needed for icing consistency)
  • Green sanding sugar (optional)
  • Gold sprinkles (optional)

Instructions

  1. In a large mixing bowl, beat unsalted butter and granulated sugar together on medium speed for 2-3 minutes until pale and fluffy. Scrape down the bowl as needed.
  2. Add the egg, vanilla extract, and almond extract (if using). Beat again until smooth, about 1 minute.
  3. In a separate bowl, whisk together flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet mixture, mixing at low speed just until the dough starts to pull away from the sides. Do not overmix.
  5. Shape the dough into a flat disc, wrap in plastic, and chill for at least 1 hour (up to 2 days).
  6. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. Roll dough out on a lightly floured surface to about 1/4 inch thickness. Cut out shamrock shapes using a cookie cutter and place them 1 inch apart on prepared baking sheets.
  8. Gather scraps, re-roll, and continue cutting until all dough is used.
  9. Bake cookies for 8-10 minutes, just until the edges are set and barely golden. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. For the royal icing, combine powdered sugar, meringue powder (or egg whites), water, and vanilla extract in a clean bowl. Beat on low, then increase to medium-high for 5-7 minutes until stiff peaks form.
  11. Add green gel food coloring until desired shade is reached. Thin with water for flood icing, or keep thick for outlining.
  12. Fill a piping bag with thick icing and outline each shamrock. Immediately fill with flood-consistency icing, using a toothpick to spread and pop bubbles.
  13. Add green sanding sugar or gold sprinkles while icing is wet, if desired.
  14. Let decorated cookies dry at room temperature for several hours (overnight is best) until icing is completely set.

Notes

Chill dough for sharp shapes and best texture. For gluten-free or dairy-free adaptations, use a 1:1 gluten-free flour blend and vegan butter. Royal icing consistency is key—adjust with water or powdered sugar as needed. Decorate cookies while icing is wet for best sprinkle adhesion. Store in an airtight container for up to a week, or freeze undecorated cookies for up to 2 months.

Nutrition

Keywords: shamrock sugar cookies, St. Patrick's Day cookies, green royal icing, holiday cookies, easy sugar cookies, festive cookies, kid-friendly baking

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