St. Patricks Day Sugar Cookies (Print View)

Soft sugar cookies with green icing and sprinkles for festive celebrations.

# What You'll Need:

→ Cookie Dough

01 - 2 ½ cups all-purpose flour
02 - ½ teaspoon baking powder
03 - ¼ teaspoon salt
04 - ¾ cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 1 teaspoon vanilla extract
08 - ½ teaspoon almond extract

→ Icing & Decoration

09 - 2 cups powdered sugar
10 - 2-3 tablespoons milk
11 - 1 teaspoon vanilla extract
12 - Green food coloring
13 - Green and gold sprinkles

# How to Make:

01 - Whisk together flour, baking powder, and salt in a medium bowl until well combined.
02 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 2-3 minutes.
03 - Mix in egg, vanilla extract, and almond extract until fully incorporated into the butter mixture.
04 - Gradually add dry ingredients to wet ingredients, mixing on low speed just until dough comes together. Avoid overmixing.
05 - Divide dough in half, shape into disks, and wrap each tightly in plastic wrap. Refrigerate for at least 1 hour.
06 - Preheat oven to 350°F and line baking sheets with parchment paper.
07 - On a lightly floured surface, roll dough to ¼-inch thickness. Cut shamrock or round shapes and place 1 inch apart on prepared sheets.
08 - Bake for 8-10 minutes until edges begin turning golden. Let cool on baking sheet for 2 minutes, then transfer to wire rack.
09 - Whisk powdered sugar, milk, and vanilla extract until smooth. Add green food coloring to achieve desired shade.
10 - Decorate completely cooled cookies with green icing and sprinkles. Allow icing to set before serving.

# Expert Suggestions:

01 -
  • The almond extract gives these cookies an elegant depth that makes people pause and ask whats different about them
  • The dough practically handles itself soft pliable and forgiving even if youve never rolled out cookies before
02 -
  • Chilling the dough is nonnegotiable warm dough spreads too much and loses those crisp cutter shapes
  • Wait until cookies are completely cool before icing or the frosting will melt into an unappealing puddle
03 -
  • Rotate your baking sheets halfway through baking if your oven has hot spots to ensure even coloring
  • Use a small offset spatula to spread icing smoothly working from the center outward in gentle strokes

Go Back