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Easy Shamrock Sugar Cookies Recipe with Glossy Royal Icing Tutorial

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These easy shamrock sugar cookies feature a tender crumb and glossy royal icing, perfect for St. Patrick’s Day celebrations or any festive occasion. The recipe is quick, simple, and yields buttery soft cookies with a beautiful shamrock green finish.

Ingredients

Scale
  • 2 ¾ cups (340 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ½ cups (300 g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract (or almond extract)
  • 2 tablespoons whole milk (or dairy-free milk)
  • Green gel food coloring
  • 3 cups (360 g) powdered sugar, sifted
  • 2 tablespoons meringue powder
  • 6 tablespoons (90 ml) warm water
  • Optional: a few drops of lemon juice

Instructions

  1. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  2. In a large bowl, cream softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
  3. Beat in the egg and vanilla extract until fully combined.
  4. Gradually add the flour mixture in batches, alternating with milk, mixing on low speed just until combined.
  5. Add green gel food coloring a drop at a time until desired shamrock green is reached; knead gently if needed.
  6. Wrap dough tightly in plastic wrap and chill in the fridge for at least 1 hour.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  8. Lightly flour work surface and roll dough to about ¼ inch (6 mm) thick. Cut out shamrock shapes and transfer to prepared baking sheets.
  9. Bake for 8-10 minutes until edges start to turn golden but centers remain pale. Cool on sheets for 5 minutes, then transfer to wire racks to cool completely.
  10. Whisk together powdered sugar, meringue powder, and warm water until smooth and glossy. Add green gel coloring to desired shade and adjust consistency as needed.
  11. Fill piping bags with icing. Outline each cookie with thicker icing, then flood centers with thinner icing. Let dry completely for 2-4 hours.

Notes

Chilling the dough for at least 1 hour is essential to prevent spreading. Use gel food coloring to avoid altering dough texture. Adjust royal icing consistency by adding powdered sugar or water as needed. Dry icing in a cool, dry place to avoid cracking. Dough can be chilled up to 2 days before baking. Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Nutrition

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

Find it online: https://tomyumy.com/easy-shamrock-sugar-cookies-recipe-with-glossy-royal-icing-tutorial/