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Easy Mini Shamrock Sugar Cookies Recipe with Green Royal Icing for St Patricks Day

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These easy mini shamrock sugar cookies are a quick and festive treat perfect for St. Patrick’s Day, featuring buttery sugar cookies decorated with vibrant green royal icing.

Ingredients

  • All-purpose flour – 2 ½ cups (310 g)
  • Baking powder – 1 teaspoon
  • Salt – ½ teaspoon
  • Unsalted butter, softened – 1 cup (227 g)
  • Granulated sugar – ¾ cup (150 g)
  • Large egg – 1, room temperature
  • Pure vanilla extract – 1 teaspoon
  • Powdered sugar (confectioners’) – 3 cups (360 g), sifted
  • Egg whites – 2 large (or 3 tablespoons meringue powder with ¼ cup water)
  • Lemon juice – 1 tablespoon
  • Gel food coloring, green – a few drops

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
  2. Cream Butter and Sugar: Using a stand or hand mixer, beat 1 cup softened unsalted butter with ¾ cup granulated sugar on medium speed until light and fluffy—about 3 to 5 minutes.
  3. Add Egg and Vanilla: Beat in 1 large egg and 1 teaspoon vanilla extract until fully combined.
  4. Combine Wet and Dry: Gradually add the flour mixture in batches, mixing on low speed until just combined. Avoid overmixing.
  5. Chill the Dough: Shape the dough into a flat disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
  6. Preheat Oven & Prep Pans: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. Roll and Cut: On a lightly floured surface, roll chilled dough to about ¼ inch (6 mm) thickness. Use mini shamrock cutter to press out shapes and transfer to baking sheet.
  8. Bake: Bake for 8 to 10 minutes or until edges begin to turn golden.
  9. Cool: Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
  10. Prepare Royal Icing: Beat 3 cups sifted powdered sugar with 2 egg whites (or meringue powder mixture) and 1 tablespoon lemon juice until thick and glossy. Add green gel food coloring a drop at a time until desired shade is reached.
  11. Decorate: Fill piping bags or zip bags with green royal icing. Outline cookies and flood centers, smoothing icing with a toothpick.
  12. Dry: Allow icing to dry at room temperature for at least 2 hours, preferably overnight.

Notes

Chill dough for at least 1 hour to prevent spreading and make rolling easier. Use gel food coloring for vibrant green without thinning icing. For royal icing, prepare thick outline first, then thin for flooding. Let icing dry slowly at room temperature to avoid cracks. Store cookies in airtight container with parchment layers; freeze undecorated dough or cookies for longer storage.

Nutrition

Keywords: mini shamrock sugar cookies, St. Patrick's Day cookies, green royal icing, festive cookies, easy sugar cookies, holiday baking

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