St Patricks Shamrock Cookies (Printable)

Buttery shamrock-shaped cookies topped with vibrant green royal icing for St Patricks Day.

# Ingredient List:

→ 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 - 3-4 tablespoons room temperature water
12 - 1/2 teaspoon vanilla extract
13 - Green gel food coloring to taste

# Directions:

01 - In a medium mixing bowl, whisk together flour, baking powder, and salt. Set aside.
02 - In a large mixing bowl, cream softened butter and granulated sugar together using an electric mixer until light and fluffy, approximately 2 minutes.
03 - Beat in egg, vanilla extract, and almond extract until fully combined.
04 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until dough comes together.
05 - Divide dough into two equal discs, wrap each 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 work surface, roll dough to 1/4-inch thickness. Cut out shamrock shapes using a cookie cutter and arrange 1 inch apart on prepared baking sheets.
08 - Bake for 8-10 minutes until edges begin to turn golden. Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
09 - Combine sifted powdered sugar and meringue powder in a mixing bowl. Add water and vanilla extract, then beat with electric mixer on low speed until smooth and glossy, 5-7 minutes.
10 - Add green gel food coloring to icing mixture and blend until desired shade is achieved.
11 - Transfer icing to piping bag fitted with small round tip. Outline and flood cooled cookies with icing. Allow to set for at least 1 hour before serving.

# Expert Advice:

01 -
  • The dough is forgiving enough that you won't stress about overworking it, yet sturdy enough to hold detailed shapes without spreading.
  • Green royal icing dries with a professional-looking shine that makes homemade cookies feel bakery-worthy.
  • These freeze beautifully for weeks, so you can bake ahead and decorate when the mood strikes.
02 -
  • Room temperature ingredients are non-negotiable—cold eggs and butter won't incorporate smoothly, and you'll end up with a grainy dough that doesn't cream properly.
  • The difference between meringue powder and regular powdered sugar icing is stark; the meringue creates a firm shell that holds up to stacking and storing, while regular icing stays tacky.
03 -
  • If meringue powder is hard to find, you can substitute with egg white powder or even pasteurized dried egg whites—just use the same amount and follow the same mixing process.
  • Keep your piping bag fitted with a small round tip rather than switching between multiple bags; consistency in your icing flow makes the whole process feel less chaotic and more controlled.
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