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Irresistible Shamrock Sugar Cookies

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These shamrock sugar cookies blend classic sugar cookie flavor with a playful twist, perfect for celebrating Irish heritage or adding a splash of green to your cookie jar. Soft edges with a slight crispness and a buttery melt-in-your-mouth finish make them a crowd-pleasing treat.

Ingredients

Scale
  • 2 ¾ cups (345 grams) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (227 grams) unsalted butter, softened
  • 1 ½ cups (300 grams) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon lemon zest
  • Green food coloring (optional, a few drops)
  • Coarse sanding sugar (for sprinkling)

Instructions

  1. Mix dry ingredients: In a medium bowl, whisk together 2 ¾ cups (345 g) all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
  2. Cream butter and sugar: In a large bowl, beat 1 cup (227 g) softened unsalted butter with 1 ½ cups (300 g) granulated sugar until light and fluffy, about 4 to 5 minutes using a mixer.
  3. Add eggs and flavorings: Beat in 2 large room-temperature eggs, one at a time, mixing well after each addition. Stir in 2 teaspoons vanilla extract and 1 teaspoon lemon zest. Add green food coloring if desired.
  4. Combine wet and dry: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Do not overmix.
  5. Chill the dough: Divide dough into two discs, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (up to 24 hours).
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. Roll and cut: Lightly flour surface and rolling pin. Roll out one dough disc to about ¼ inch (6 mm) thickness. Cut shapes with shamrock cookie cutter and transfer to baking sheets, spacing about 2 inches apart.
  8. Decorate: Sprinkle cookies with coarse sanding sugar before baking.
  9. Bake: Bake for 10 to 12 minutes or until edges are just starting to turn golden and centers look set but not browned. Rotate pans halfway through baking.
  10. Cool: Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Chilling the dough is essential to prevent spreading and to make rolling easier. Cream butter and sugar until light and fluffy for tender cookies. Measure flour properly by spooning and leveling to avoid dry, crumbly cookies. Watch baking time closely to keep cookies soft with lightly golden edges. Dough can be refrigerated up to 24 hours or frozen up to 3 months.

Nutrition

Keywords: shamrock sugar cookies, St. Patrick's Day cookies, sugar cookies, festive cookies, easy cookie recipe, buttery cookies, lemon zest cookies

Find it online: https://pokirecipes.com/irresistible-shamrock-sugar-cookies-recipe-easy-5-step-guide/