Vanilla Bean Shamrock Cookies
These Vanilla Bean Shamrock Cookies are soft, thick, bakery-style sugar cookies infused with real vanilla bean for unmatched flavor and beautiful speckling. Designed as a no-spread cut-out cookie, they hold crisp shamrock shapes perfectly, making them an elegant and festive St. Patrick’s Day treat.
Equipment
- Mixing bowls
- Electric mixer
- Rolling Pin
- Shamrock Cookie Cutter
- Baking Sheets
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar or vanilla sugar
- seeds from 1 whole vanilla bean
- 1 large egg, room temperature
- 2 tsp pure vanilla extract
- 3/4 cup unsalted butter, softened (for buttercream)
- seeds from 1/2 to 1 vanilla bean
- 3 cups confectioners’ sugar, sifted
- 3 Tbsp heavy cream or milk
- 1 1/2 tsp pure vanilla extract
- gel food coloring and sprinkles (optional)
Instructions
- Whisk flour, baking powder, and salt. In a separate bowl, cream butter and sugar until fluffy. Beat in vanilla bean seeds, egg, and vanilla extract. Gradually mix in dry ingredients until just combined.
- Divide dough in half and roll each portion to 1/4-inch thickness between parchment paper. Stack and refrigerate for 1–2 hours.
- Preheat oven to 350°F (177°C). Cut shamrock shapes and place on lined baking sheets. Bake 11–12 minutes until set but not browned. Cool completely.
- Beat butter and vanilla bean seeds until creamy. Add powdered sugar, cream, and vanilla extract. Beat on high for 2 minutes until light and fluffy.
- Tint frosting with green gel food coloring if desired. Frost cooled cookies and decorate with sprinkles.
Notes
Rolling the dough before chilling makes cutting clean shapes much easier. Use gel food coloring for vibrant frosting without altering texture.