Description
These Shamrock Sugar Cookies are a delightful treat perfect for St. Patrick’s Day. Made with buttery vanilla flavor and topped with colorful frosting, they’re simple to make and sure to impress guests at any gathering!
Ingredients
Scale
- 2 and 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- seeds scraped from 1 whole vanilla bean
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 3 cups confectioners’ sugar, sifted
- 3 tablespoons 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
- Whisk together flour, baking powder, and salt in a medium bowl; set aside.
- In a large bowl, beat softened butter and granulated sugar together on high speed for about 3 minutes until creamy. Mix in vanilla bean seeds until well combined. Add the egg and vanilla extract, mixing until incorporated, about 1 minute.
- Gradually add the dry ingredients to the wet mixture, blending on low speed until well combined. If the dough is too soft, add a tablespoon of flour.
- Divide dough into two equal parts and flatten each portion onto lightly floured parchment or silicone baking mat. Roll each portion to 1/4-inch thickness, adding more flour if needed. Cover the rolled dough with parchment paper and refrigerate for at least 1-2 hours or up to 2 days.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper. Cut dough into desired shapes and place them on prepared sheets, ensuring they have space between them.
- Bake cookies for 11-12 minutes or until lightly browned around edges. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Beat butter and vanilla bean seeds in a mixing bowl until creamy. Gradually add confectioners' sugar, heavy cream, and vanilla extract, mixing until well combined. Adjust sweetness with salt if necessary and color with gel food coloring as desired.
- Decorate cookies with frosting and sprinkles as desired. Store frosted cookies at room temperature for one day, or refrigerate for up to one week. Unfrosted cookies can be stored at room temperature for five days or refrigerated for up to one week.
Notes
You can roll out the dough thinner for crispier cookies.
Feel free to experiment with different shapes or decorations for the cookies.
Frosting might remain slightly soft; consider stacking carefully.
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: <1g
- Protein: 1g
- Cholesterol: 20mg