St Patricks Shamrock Cookies (Print View)

Buttery sugar cookies shaped like shamrocks with vibrant green royal icing for festive St Patricks Day treats.

# Components:

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

→ Green Royal Icing

09 - 2 cups powdered sugar, sifted
10 - 2 tablespoons meringue powder
11 - 3 to 4 tablespoons water, room temperature
12 - 1/2 teaspoon vanilla extract
13 - Green gel food coloring

# Directions:

01 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
02 - In a large bowl, cream butter and sugar together with a mixer until light and fluffy, approximately 2 minutes.
03 - Beat in egg, vanilla extract, and almond extract until combined.
04 - Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together.
05 - Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
06 - Preheat oven to 350°F. Line baking sheets with parchment paper.
07 - On a lightly floured surface, roll out dough to 1/4-inch thickness.
08 - Cut out shamrock shapes using a cookie cutter. Place cookies 1 inch apart on prepared sheets.
09 - Bake for 8 to 10 minutes, or until edges are just beginning to golden. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
10 - Combine powdered sugar and meringue powder in a bowl. Add water and vanilla, then beat with a mixer on low until smooth and glossy, 5 to 7 minutes.
11 - Add green gel food coloring and mix until you reach the desired shade.
12 - Transfer icing to a piping bag fitted with a small round tip. Outline and flood the cooled cookies. Allow icing to set for at least 1 hour before serving.

# Expert Advice:

01 -
  • These cookies are buttery enough to melt on your tongue but sturdy enough to hold that glossy green icing without cracking or crumbling.
  • You get to play with piping bags like you're an actual decorator, and the results look fancy enough to trick people into thinking you spent hours on them.
  • One batch yields 24 cookies, so you'll have plenty to share, gift, or quietly stash for yourself.
02 -
  • Sift your powdered sugar before measuring, or you'll end up with lumpy, gritty icing that won't pipe smoothly no matter how much you beat it.
  • Meringue powder is not negotiable if you want icing that sets; without it, you'll have glossy, delicious icing that never quite dries, and your cookies will slide around like they're ice skating.
  • Room temperature water matters more than you'd think because cold water makes meringue powder clump, but warm water thins everything out too much.
03 -
  • If your icing is too thick and won't pipe smoothly, add water one drop at a time while mixing; if it's too thin and won't hold its shape, add more sifted powdered sugar, not more meringue powder.
  • Gel food coloring is your friend because a toothpick dab of green is enough to turn a whole batch of icing vibrant, whereas liquid coloring requires so much that it changes the icing's texture and makes it runny.
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