St Patricks Sugar Cookies (Printer-friendly)

Soft sugar cookies adorned with vibrant buttercream outlines for a festive treat.

# What You'll Need:

→ 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 - 2 teaspoons pure vanilla extract
08 - 1/2 teaspoon almond extract, optional

→ Buttercream Outlines

09 - 1/2 cup unsalted butter, softened
10 - 2 cups powdered sugar, sifted
11 - 1 to 2 tablespoons whole milk or heavy cream
12 - 1 teaspoon pure vanilla extract
13 - Pinch of salt
14 - Green and gold gel food coloring

# Directions:

01 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
02 - In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, approximately 2 to 3 minutes.
03 - Beat in the egg, vanilla extract, and almond extract if using until well combined.
04 - Gradually add the dry ingredients to the wet mixture, mixing until just combined.
05 - Divide dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
06 - Preheat the oven to 350°F. Line baking sheets with parchment paper.
07 - On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut into shamrock or festive shapes using cookie cutters.
08 - Place cookies 1 inch apart on prepared baking sheets.
09 - Bake for 8 to 10 minutes, or until edges are just barely golden. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10 - In a medium bowl, beat the softened butter until creamy. Gradually add powdered sugar, beating until smooth. Mix in vanilla, salt, and 1 tablespoon milk. If needed, add more milk to reach a pipeable consistency.
11 - Divide buttercream into bowls and tint with green and gold food coloring as desired.
12 - Transfer colored buttercream to piping bags fitted with small round tips. Outline and decorate cooled cookies as desired. Allow frosting to set before serving.

# Expert Advice:

01 -
  • The dough stays soft and tender, never tough or dry, because we're gentle with the mixing.
  • Decorating these feels like play rather than work, and your kitchen looks like a celebration in progress.
  • You can make the dough days ahead, so the actual baking day is relaxed and fun.
02 -
  • Don't skip the chilling step because dough that's too warm will spread too much and lose its shape, making shamrocks look more like blobs.
  • When piping buttercream, consistency matters more than exact measurements—you want it thick enough to hold lines but soft enough to squeeze through the tip smoothly.
03 -
  • If your butter seems too soft or your kitchen is warm, chill the buttercream briefly before piping so it holds its shape better and creates cleaner lines.
  • Cut cookie shapes slightly larger than you think you need because they shrink a tiny bit during baking, and oversized shamrocks are easier to decorate anyway.
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