St. Patrick’s Day Sugar Cookies
These St. Patrick’s Day Sugar Cookies are soft, buttery cut-out cookies that hold their shape perfectly in the oven. Designed specifically for shamrocks, rainbows, and festive cutters, they have clean edges, a tender crumb, and a smooth surface that’s ideal for decorating with glaze, buttercream, or royal icing.
Equipment
- Mixing bowls
- Electric mixer
- Rolling Pin
- Cookie cutters
- Baking Sheets
Ingredients
- 1 cup unsalted butter, cold and cubed
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 cups powdered sugar, sifted (optional glaze)
- 2 Tbsp corn syrup (optional glaze)
- 2–3 Tbsp milk (optional glaze)
- green gel food coloring (optional glaze)
Instructions
- In a large bowl, beat the cold cubed butter and granulated sugar until smooth and well combined. The mixture will not be fluffy.
- Add the egg, vanilla extract, and almond extract. Mix until fully incorporated.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix into the dough until it comes together.
- Divide dough into two discs, wrap tightly, and refrigerate for at least 1 hour.
- Preheat oven to 350°F (175°C). Roll dough to ¼-inch thickness and cut with shamrock or holiday cookie cutters.
- Bake for 10–12 minutes until cookies are set but still pale. Do not brown.
- Cool on pan for 5 minutes, then transfer to a wire rack. Decorate with glaze once completely cool.
Notes
Chilling the dough is essential for preventing spread. Cookies should remain pale when baked for the softest texture.