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Perfect Shamrock-Shaped Shortbread Cookies Easy Homemade Recipe with Glossy Green Icing

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These shamrock-shaped shortbread cookies feature a buttery, melt-in-your-mouth texture paired with a glossy green icing perfect for St. Patrick’s Day celebrations.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tablespoons milk (whole milk or dairy-free alternatives like almond milk)
  • 1 teaspoon lemon juice
  • ½ teaspoon vanilla extract
  • Green gel food coloring

Instructions

  1. Cream the butter and sugar: In a large bowl, beat 1 cup softened unsalted butter and ¾ cup granulated sugar with an electric mixer on medium speed for about 3 minutes, until pale and fluffy.
  2. Add 1 teaspoon pure vanilla extract and mix until combined.
  3. In a separate bowl, whisk together 2 cups all-purpose flour and ¼ teaspoon salt.
  4. Gradually add the flour mixture to the butter mixture on low speed. Mix just until the dough starts to come together and looks crumbly but holds when pressed. Avoid overmixing.
  5. Turn the dough out onto a lightly floured surface and press into a flat disk about 1-inch thick. Wrap tightly with plastic wrap and refrigerate for at least 30 minutes (up to 2 hours).
  6. Preheat oven to 325°F (163°C) and line baking sheets with parchment paper.
  7. Roll the dough out on a lightly floured surface to about ¼ inch (6 mm) thickness. Dust rolling pin and surface lightly with flour if dough feels sticky.
  8. Cut out shamrock shapes using a shamrock cookie cutter. Gather scraps, re-roll, and cut again until all dough is used. Place cookies about 1 inch apart on baking sheets.
  9. Bake for 15–18 minutes, or until edges just begin to turn golden. Watch closely near the end to prevent over-browning.
  10. Transfer cookies to a wire rack and cool completely before icing.
  11. Make the glossy green icing: In a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons milk, 1 teaspoon lemon juice, and ½ teaspoon vanilla extract. Add green gel food coloring drop by drop until vibrant. Adjust thickness with milk or powdered sugar as needed.
  12. Ice the cooled cookies using a spoon, small spatula, or piping bag. Work quickly for a glossy finish.
  13. Let icing set at room temperature for about 30 minutes before stacking or storing.

Notes

Use softened butter at room temperature (around 65°F/18°C) for best creaming results. Chill dough to prevent spreading. Use gel food coloring for vibrant, glossy icing. Let cookies cool completely before icing to avoid melting. For icing application, a small zip-top bag with a tiny cut corner can substitute a piping bag.

Nutrition

Keywords: shortbread cookies, shamrock cookies, St. Patrick's Day, green icing, homemade cookies, festive treats, buttery cookies

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