The Freshman Cook: Happy Shamrock Cookies

Please Rate this Recipe

These Happy Shamrock Cookies are cute little St. Patrick’s Day cookies that I hope will brighten your day! They are quick to bake and decorate, and they will put a smile on everyone’s face. The dough I used is my “go-to” cookie dough that I have used for a while, and it never fails me. It can be mixed together one day, and if used within the next week of so, it is still fresh and tastes fantastic. The royal icing recipe is one I have used many times also. It stays fresh for at least a week or so, and I have read where other cookie bakers have refrigerated it and it stays fresh longer. When I made this cookie dough my plan was to make both shamrock cookies and Easter cookies out of the same batch. So after I baked these shamrock cookies, I put my dough back in the fridge, and I will bake the Easter cookies this weekend. I love that the dough doesn’t have to be used immediately! Happy Shamrock Cookie

(printable recipe)

Cookie Dough

5 cups Flour

3 teaspoon Baking Powder

1 teaspoon Salt

2 cups Butter

2 cups Sugar

2 Eggs

2 teaspoon Vanilla or Almond Extract

5-6 large parchment sheets

Antonia74 Royal Icing

6 ounces warm Water

5 tablespoons Meringue Powder

1 teaspoon Cream of Tartar

2.25 pounds Confectioner’s Sugar

Green Frosting Color

Pastry bag

Wilton #2 decorating tip

Mix together the flour and baking powder and set aside. Cream the butter and sugar together until light and fluffy. Mix in the eggs and extract. Add dry ingredients and mix well.

Place dough on a parchment sheet. Cover dough with another sheet. Roll out the dough using a rolling pin to a 1/4″ thickness. You will be rolling on top of the parchment.

Place the dough on a baking sheet, cover tightly with saran wrap, and let it chill in the fridge.

Repeat the process until all dough is used, and all the sheets of parchment are in the fridge.

By the time you are done, the first sheet you put in should be cold. If not, wait about 30 minutes.

Take out the first sheet, cut out, and start baking at 350 degrees for 8-10 minutes. The best thing is that you are not adding any additional flour to your cookies. When you have used all of the dough from one sheet that you can, re-roll it and place on the same parchment paper again. Refrigerate like when you started.

I found this recipe on the Kitchen Gifts blog. I love the recipe, and I have used it for years, but I made one change that has made it a great recipe for me. The original recipe calls for 6 cups flour. I use only 5cups. For some reason it just makes a better cookie for me. Let the baked cookies cool completely. I have been using this recipe for a little over a year and it is a favorite. It comes together quickly, and I have had many comments on how good it tastes. I found this recipe on the Cake Central website. It is a great site. I can truly spend hours browsing the cookies that bakers have posted. I love to see what is new and what everyone else is baking. There are so many talented people out there! In the mixing bowl from your mixer, pour in the warm water and the meringue powder. Mix it with a whisk until it is frothy and has thickened a bit, about 30 seconds. Add the cream of tartar and whisk for another 30 seconds.
Pour all of the confectioners sugar in the bowl, and place the bowl on the mixer.

Use your paddle attachment on low speed, and mix for 10 minutes. Stop at least one time during the 10 minutes to push down the icing that will gather on the wall of the bowl. Your icing will be smooth, thick and creamy. Place in a sealed container until you are ready to use.

Take some of the frosting and place it in a separate bowl. This the color a little. Use the 10 second rule. Take a knife through the surface of the frosting to separate it.. It should flow back together in 10 seconds. Add green color. I used Americolor Leaf Green. Use a Wilton #2 tip and outline the shamrock cookie.

As soon as you finish the outline, go to the inside and start filling in. Use a toothpick to fill in open spots like you see here.

Let the cookies dry overnight. Use some of the white frosting, thin it like the green, and add the smile! Let dry overnight. These Happy Shamrock Cookies will make everyone who gets one happy!

Thanks for joining me today!If you ever have questions about what I have written, or you need some clarification, just leave a note in the comments. I will answer you. 

Here are some other St. Patrick’s Day themed foods you may enjoy!

Magically Delicious Leprechaun Sticks Triple Chocolate Shamrock Cupcakes

Leave a Comment