Shamrock Cookies

I don’t think I have a drop of Irish blood in me, but I’ve always like St. Patrick’s Day. Probably because it marks the halfway point of March and is a sign that spring has arrived (or will be arriving soon). And if you are from the Midwest, you know that we’ve had an awful, awful winter. SPRING, WHERE ARE YOU?! I CAN’T DEAL.

So if you need a little cheer, make these cookies… and know that green grass, warmer temperatures, and flowers will be here soon.

Shamrock Cookies
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If you are a new to decorating with royal icing, here are some helpful tips and links:

  • I used my grandma’s sugar cookie recipe, which is listed below.  Another good cut-out cookie recipe can be found at Bridget’s wonderful Bake at 350.
  • I used a royal icing recipe from Annie’s Eats, which is listed below.
  • If you are new to decorating with royal icing, please visit this post by Annie’s Eats, which will teach you about outlining and flooding.  Bake at 350 is also a great resource for cookie decorating and ideas (I love Bridget’s book, too!).

Here are the specifics on how I made these cookies:

  • I used a Wilton comfort grip shamrock cookie cutter – I bought mine off of, but I’m guessing your local craft store would carry it.
  • I used Leaf Green Wilton gel coloring for the green icing.
  • I baked a batch of shamrock cookies, then outlined half of them with green icing and half with white.  After a few hours, I flooded the cookies with green or white icing.  After another 2 or 3 hours, piped the designs onto each cookie.

Omi’s Sugar Cookies
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1 cup butter
1 cup sugar
1 large egg
1/2 teaspoon salt
3 cups flour
1 teaspoon baking soda
1/2 cup sour cream
1 teaspoon nutmeg

Beat butter and sugar. Add eggs, sour cream, and nutmeg. Add dry ingredients gradually. Chill the batter overnight or for at least 4 hours. Roll out dough and cut with cookie cutters. Bake at 350F until golden. (in true fashion, my grandma didn’t give a specific baking time. I baked the cookies for about 8 minutes).

White Royal Icing
4 cups powdered sugar, sifted
2 Tablespoons meringue powder
5 Tablespoons water

Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the sheen has disappeared and the icing has a matte appearance (about 7-10 minutes).  Transfer the contents of the mixing bowl to an air-tight container. This will be the stiffest consistency of the icing, and at this point it is still too stiff to use for decorating. Add water a very small amount at a time and stir by hand until fully incorporated. Continue until the icing has reached a consistency appropriate for piping.


  • Miranda - March 17, 2014 - 3:10 pm

    How did you ice them so perfectly? I made the cookies and they were awesome, but I had a hard time making the frosting look nice and neat.ReplyCancel

    • Annie - March 17, 2014 - 3:11 pm

      Did you use royal icing and follow the instructions on the links I posted? Royal icing requires practice — my outlining was shaky and my flooding was bumpy when I first started. I’m getting better though — and you will too with practice! :)ReplyCancel

  • […] 1. Shamrock cookies: Forget the green beer and bake a batch of bright, beautiful green and white shamrock cookies. This dough gets extra richness from sour cream, plus a hint of spice from nutmeg, but you can also use your own favorite cookie dough recipe. Royal icing is ideal for detailed decorations like these. You’ll need meringue powder, which can be found in some supermarkets or in the baking section of craft stores. If you have a go-to decorating icing, feel free to use your own recipe instead. […]ReplyCancel

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