Would you like to know how to make shamrock cookies for St. Patrick’s Day for all the leprechauns in your house? Are you Irish? Even if you’re not Irish, these cute and easy cookies should be part of any St. Patrick’s Day celebration. I am Irish, actually, on my mother’s side and I have green eyes, so I guess I fit the “When Irish Eyes are Smiling” theme for the next couple of weeks. I never have to worry about wearing something green on St. Patrick’s Day.
I wanted to make some cookies for my Bible Study ladies and I thought shamrock cookies would be perfect. I have had some shamrock cookie cutters for years and never used them because I have been a little hesitant about baking cut-out cookies. But after I discovered a fabulous sugar cookie recipe at Valentine’s and had success with making Valentine’s cookies, I decided NOW was the time to use the shamrock cookie cutters to make these delicious little St. Patrick’s Day cookies.
How to Make Shamrock Cookies for St. Patrick’s Day
Making the Cookie Dough
When a recipe calls for sifting flour I measure the flour directly into my sifter before measuring.
The first step in making the cookies is creaming the butter and sugar. The key is having the butter very soft. After combining the sugar and butter in a mixer with the paddle attachment, the mixture should look and feel like wet sand. Adding the egg and extract smooths out the batter. I substituted mint extract for the vanilla extract in the original recipe.
Adding the dry ingredients and blending them in the mixer creates a firm dough. Gather the dough and wrap in plastic wrap. Place in the refrigerator to chill for 1 hour and up to overnight.
I cut the dough in half and roll out to about 1/4-inch thick. Use the your cookie cutter to cut out the cookies and place 12 ~ 15 cookies on an ungreased rimmed baking sheet. Keep gathering up the scraps, re~roll and cut out until you have used up all the dough. Bake for 10 minutes at 350 degrees. Then cool on racks.
Making the Icing
Combine sifted powdered sugar with 2 tablespoons whole milk, then stir in your food coloring and extract. Again, I used mint flavor extract.
The icing should be thick, but smooth and pourable.
I use a small spoon to ice the cookies. Allow the icing to set for several hours, then you can package the cookies.
The Cookie Recipe
- 2 cups flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon mint flavor extract
- n a small bowl, sift the flour, baking powder, and salt. Set aside.
- In the bowl of an electric mixer, with the paddle attachment, cream the butter and sugar.
- Add the egg and mint extract and mix well.
- Turn the mixer to low and add the dry ingredients to the sugar mixture. Mix until a stiff dough forms.
- Transfer the cookie dough to plastic wrap and tightly wrap. Refrigerate for at least 1 hour and up to 12 hours.
- Preheat the oven to 350 degrees F. Remove the dough from the refrigerator and roll out on a lightly floured surface to ¼-inch thickness.
- Cut with cookie cutters of your choice and gently place on ungreased cookie sheets.
- Bake for 10 minutes or until very lightly gold in color.
- Allow to cool for 1 minute on the cookie sheet and then transfer to a wire rack to cool completely before icing.
- 1¼ cups sifted powdered sugar
- 2 tablespoons whole milk
- 1 teaspoon mint flavor extract
- food coloring
- Combine the sugar, whole milk, and mint extract, stirring with a spoon, until the consistency is smooth and pourable.
- Add food coloring until desired color is reached.
- Adjust consistency of icing by adding more milk or more sugar.
- Icing should be at room temperature before spreading on cookies.
I hope you try making these shamrock cookies. They are just as delicious as they are cute. Check back next week for a delicious St. Patrick’s Day cocktail. Don’t forget to enter the giveaway for this dish towel from North Detail. It’s too cute for words.