Description

These Shamrock Cookies are a fantastic treat that brings irresistible flavor to your table. With easy prep and key ingredients like butter and vanilla, they are perfect for St. Patrick’s Day or any occasion. Enjoy their festive shape and delightful taste!

Ingredients

Scale

3 cups all-purpose flour spooned & leveled (375 grams)
2 teaspoons baking powder
½ teaspoon salt
1 cup vegetable shortening (190 grams)
1 cup granulated sugar (200 grams)
1 large egg at room temperature
2 tablespoons whole milk (30 ml)
2 teaspoons pure vanilla extract
1 cup unsalted butter softened (226 grams; 2 sticks)
3 cups powdered sugar (360 grams)
2 tablespoons whole milk (30 ml)
1 ½ teaspoons pure vanilla extract
Tiny pinch of salt
Green gel food coloring (I used AmeriColor leaf green)
Green sanding sugar or white, but I prefer to use green

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Instructions

Preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper.
In a large bowl, whisk the flour, baking powder, and salt together. Set aside.
In another bowl, cream together the shortening and sugar for 1 to 2 minutes until well blended. Then incorporate the egg, milk, and vanilla extract, mixing until smooth.
Gradually add the dry ingredients and combine until the mixture pulls together. Form the dough into a ball.
Divide the dough in half. Roll out each half between two pieces of parchment paper to ¼-inch thick. If desired, refrigerate the rolled dough for 30 minutes for easier handling.
Cut out shamrock shapes and place them on the baking sheets, allowing space between each cookie. Use a floured spatula if needed to transfer them.
Bake for 11 to 13 minutes or until set and lightly browned at the edges.
Let cookies cool on the sheets for 10 minutes before moving them to a wire rack to cool completely.
For the frosting, beat the butter until smooth. Gradually add powdered sugar, mixing well after each addition.
Incorporate the milk, vanilla, salt, and green gel food coloring until creamy and desired color is achieved.
Pipe the frosting onto the cooled cookies, stopping short of the edges. Smooth out the frosting as needed.
Dip the top of each frosted cookie into green sanding sugar until coated.

Notes

For a softer cookie, never overbake the cookies; they will solidify as they cool.
Use extra flour when rolling out the dough to prevent sticking.
Feel free to experiment with different colors of sanding sugar for festive occasions.

Nutrition

Serving Size: 1 cookie
Calories: 160
Sugar: 12g
Sodium: 100mg
Fat: 8g
Saturated Fat: 2.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 0g
Protein: 1g
Cholesterol: 20mg